Recipe for: Mini tarts with rhubarb and natural yogurt cream - photo 1
← Recipes

Recipe for: Mini tarts with rhubarb and natural yogurt cream

New Year's Eve Desserts 90 min Medium 7 wyświetleń ~34.54 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Delicate mini tarts combine tangy, seasonal rhubarb with a light cream based on natural yogurt — a fit and spring version perfect for healthy New Year's Eve parties. The crust made from whole grain flour and oats provides a pleasant texture and lower amount of processed carbohydrates than classic shortcrust pastry, while a bit of butter and egg bind the dough without overpowering the flavor. Rhubarb stewed with a small amount of sugar and starch retains its juiciness and slightly sour character, which contrasts wonderfully with the sweet, creamy yogurt thickened with agar-agar. The tarts look impressive — small portions, pastel pink rhubarb, and white cream — and are suitable for an elegant gathering or as a healthy dessert after a hearty meal. Serve chilled, and you can garnish with fresh mint and lemon zest for added aroma.

Ingredients Used

Ingredients (14)

Servings:
12
  • Wheat flour 200 g
  • Oat flakes 60 g
  • Butter 60 g
  • Sugar 40 g
  • Chicken egg 1 szt. (~60 g)
  • Rhubarb 450 g
  • Water 60 ml
  • Potato starch 10 g
  • Natural yogurt 500 g
  • Honey 30 ml
  • Agar-agar 4 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Lemon zest 2 g
  • Mint 10 g
💰 Szacowany koszt dania: ~34.54 PLN (2.88 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the ingredients for the base: place whole wheat flour and oats in a large bowl. Add sugar and salt and mix with a dry spoon to distribute the ingredients evenly.

Ingredients: Oat flakes, Sugar, Salt
Use a large metal or ceramic bowl. If you don't have a scale, measure with cups: 200 g of flour ≈ 1.5 cups. Make sure the ingredients are dry so that the butter spreads more easily.
2

Add cold, diced butter to the bowl with the dry ingredients. Quickly rub the butter with your fingers or use a pastry cutter until the mixture resembles coarse crumbs the size of pea grains. Add the egg and mix with a wooden spoon until the ingredients are combined and a loose, slightly moist dough forms.

Ingredients: Butter
Use a knife to cut the butter into cubes. If you have a food processor with blades, pulse a few times — do not blend into a uniform mass. Overmixing will cause the butter to overheat and result in a greasy consistency.
3

Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes. The chilled dough will be easier to press into the molds and will shrink less during baking.

Ingredients: Oat flakes, Butter
Use a bowl covered with plastic wrap or seal it in a plastic bag. Do not skip the cooling — hot dough will stick and deform.
4

Preheat the oven to 180°C (top and bottom heat). Take the dough out, divide it into 12 equal parts (the easiest way is to weigh the whole and divide by 12). Take a piece of dough, roll it out slightly on a floured surface or, without rolling, press it directly with your fingers into greased mini tart pans (about 6 cm in diameter) to create a thin base and slightly higher edges.

Ingredients: Oat flakes
Use muffin tins or special mini tart pans. The best tools are a tart tamper and a spoon for even pressing. If the dough cracks, press it with your fingers and smooth it out.
5

Line each bottom with a small piece of parchment paper and fill with ceramic baking beads or dry peas. Bake 'blind' for 12 minutes, then remove the weights and parchment and bake for another 6–8 minutes until the edges are lightly browned. Remove and cool on a rack.

If you don't have weights, use dried peas or rice. Be careful when removing the parchment — the bottoms will be hot. The base is ready when the edges are light golden and springy to the touch.

Rhubarb filling

6

Cut the rhubarb into 1–2 cm pieces. In a medium pot, place the chopped rhubarb, add 40 g of sugar and 40 ml of water. Heat over medium heat, stirring every few minutes, until the rhubarb starts to soften and release juice (6–8 minutes).

Ingredients: Rhubarb, Sugar, Water
Use a sharp knife and a cutting board. The rhubarb should soften, but the pieces should not fall apart — they should retain a slightly firm texture.
7

In a small bowl, mix the potato starch with the remaining 20 ml of water (cold water) to create a smooth slurry. Pour the slurry into the boiling rhubarb and stir vigorously. Cook for another minute until the mixture thickens and becomes glossy. Remove from heat and set aside to cool.

Ingredients: Potato starch, Rhubarb, Water
The starch must be well mixed in cold water before you add it to the hot fruit — otherwise, lumps will form. The mixture is ready when it becomes slightly translucent and holds the shape of a spoon.

Yogurt cream

8

Prepare the agar-agar: in a small saucepan, dissolve the agar-agar in 30 ml of water and let it sit for 2 minutes. Heat over medium heat until boiling, stirring, and cook for 1–2 minutes to activate the agar. Remove from heat and let it sit for 1–2 minutes to cool slightly.

Ingredients: Agar-agar, Water
Stick to the time given for agar-agar — cooking it too long will weaken the gelling effect. Use a small saucepan with a thick bottom to prevent burning.
9

In a large bowl, mix natural yogurt with honey and (optionally) lemon zest. Slowly pour in the slightly cooled melted agar, vigorously mixing with a fork or whisk to prevent the agar-agar from clumping. The cream should be smooth.

Ingredients: Natural yogurt, Honey, lemon zest, Agar-agar
If the yogurt is runny, you can strain it through cheesecloth for 30–60 minutes to achieve a thicker cream. Stir quickly after adding agar-agar, as it starts to set after a few minutes.

Assembly and decoration

10

Fill the cooled bases first with a portion of the cooled rhubarb (about 1–1.5 tablespoons per tart), and lightly smooth it out with a spoon. Squeeze or spoon the yogurt cream onto the rhubarb (about 2 tablespoons per tart). Smooth the surface and place the tarts in the refrigerator for 30–60 minutes to allow the cream to set.

Ingredients: Rhubarb, Natural yogurt
Use a piping bag with a large tip for aesthetically applying the cream or a regular spoon. If the filling is too runny — wait until it cools and thickens before applying.
11

Before serving, garnish each tart with a mint leaf and a bit of fresh lemon zest (optional). Serve chilled, preferably within 24 hours of preparation.

Ingredients: mint, lemon zest
Arrange the mint just before serving to prevent it from wilting. Additionally, you can sprinkle the tart with a little powdered sugar just before serving — optional ingredient.

Fun Fact

💡

Rhubarb was originally cultivated as a medicinal plant and only later gained popularity as a fruit in desserts. In many regions of Europe, its tart flavor was combined with a large amount of sugar; today we balance it with lighter yogurt-based creams.

Best for

Sylwester przyjęcie wiosenne lekki deser po obiedzie

Tips

🍽️ Serving

Serve the tart chilled on a flat plate. For a flavor contrast, you can add a small portion of fresh strawberries or berry coulis. Serve with green tea or a light prosecco.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 48 hours. The yogurt cream may release some water after a few hours — before serving, gently drain the top or mix the cream again. Do not freeze the prepared tarts (it will change the texture of the cream).

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Modern pumpkin cream with clementine glaze and nut crumble 90 min

Modern pumpkin cream with clementine glaze...

Desserts
Orzeźwiająca Lemoniada z Miętą 45 min

Orzeźwiająca Lemoniada z Miętą

New Year's Eve
Baked pears in miso-ginger with coconut-mascarpone cream, sesame-rice crumble, and pomegranate 90 min

Baked pears in miso-ginger with coconut-ma...

Desserts
Aromatic pumpkin waffles with a spicy note 60 min

Aromatic pumpkin waffles with a spicy note

Breakfasts
Photogenic Forest Moss Cake with Mascarpone Cream and Forest Fruits 150 min

Photogenic Forest Moss Cake with Mascarpon...

Cakes and Bakes
Traditional baked apple pie with roasted apples, dried plums, and vanilla cream cheese 120 min

Traditional baked apple pie with roasted a...

Desserts

Recipe Categories

New Year's Eve
New Year's Eve

New Year's Eve is a special time when we bid farewell to the old year and welcome the new one with great joy and hope. It is an extraordinary occasion that brings loved ones together at the table, where delicious dishes and drinks are a must. Traditionally, we celebrate this evening with a variet...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Reklama