Does anything scream summer quite like strawberry rhubarb flavored desserts? These mini pop tarts are the perfect summertime treat and oh so sweet. I found myself with a ton of extra filling left over that I can’t wait to use as jam on toast or try to come up with another dessert recipe for!
For the crust:
-1/2 cup and 3 tablespoons of spelt flour
-1/4 teaspoon of salt
-1 1/2 tablespoon agave
-1 packet of stevia
-3/4 teaspoon of pure vanilla extract
-2 tablespoons of coconut or vegetable oil
-1 tablespoon of milk of choice (I used almond)
Combine dry ingredients in a large mixing bowl. In a smaller bowl, combine agave, vanilla, oil and milk and stir well. Pour wet ingredients into dry and stir until well combined. The dough should be pretty crumbly, you don’t want it too soft. Transfer the dough into a gallon size plastic bag and flatten with a rolling pin until it’s a very thin square, covering the entire bag. Chill for at least 20 minutes in the fridge before putting the filling in.
For the filling:
-2 cups of strawberries, finely chopped
-2 cups of rhubarb, chopped
-1/4 cup stevia
Combine all ingredients and cook over medium heat with a scant amount of water in the pot. While cooking, mash the fruit until it’s semi-smooth. Once you have your desired consistency, remove from heat and let cool.
For the glaze:
-1/2 cup of powdered sugar
Heat over the stove (or microwave) the strawberry for no longer than 45 seconds so that it’s soft enough to mash up. Add the soup like strawberry to the powdered sugar and stir until it thins out enough to icing consistency.
Once your dough and filling is cool, cut off the top layer of the plastic bag and slice the dough into rectangles. You should come out with about 32-38 rectangles if you rolled the dough thin enough. Place about a teaspoon of filling on half of the rectangles, then place the remaining dough on top. Clinch down all ends of the tarts with a fork. Bake at 350 degrees for 14-18 minutes. Once completely cooled, spread on strawberry glaze. Enjoy!