Strawberry Rhubarb Tart w/ Chocolate Crust
Crust:
1 cup butter
½ cup confec. Sugar
2-21/4 cups of flour
2 Tbsp. of cocoa powder
1 tsp vanilla
½ tsp. salt
Can substitute a chocolate graham cracker crust
Filling:
1 pd. Rhubarb, diced small
1 cup sugar
2 tsp. of orange zest
½ tsp. ginger
2 Tbsp. of flour
1 pint strawberries
Directions
In a food processor, combine butter and sugar and process until softened. Add flour, cocoa, vanilla and salt and process until mixture forms a ball. Refrigerate dough 1 hour if too soft, then press into an ungreased flan of tart pan with a removable bottom. Refrigerate.
If you use a graham cracker crust you can put into a regular deep dish pie pan.
Combine filling ingredients in a bowl and toss well. Spread into a prepared crust.
Bake for 45 minutes at 350 degrees, until filling is bubbly and rhubarb is tender.
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