Mini tarts with rhubarb and coconut
Ingredients for 10-12 small pies:
250 g flour
125 g butter
80 g sugar
1 dose of vanilla
1 pinch of salt
200 ml coconut milk or cream (or cow’s)
½ cup + 2-3 tablespoons sugar
2 stalks of rhubarb
1 tablespoon Amaro (or cognac)
In a bowl, whisk the egg, vanilla, sugar and salt. Add the flour all at once and make buttered crumbs working with your fingertips. Then, add the soft butter and knead well until you get a smooth dough. Cover with a plastic wrap and let rest for 30 minutes in the fridge.
Meanwhile, peel the rhubarb and cut it into 1 cm pieces. Put them in a colander and sprinkle with 2-3 tablespoons of sugar. Let drain for at least 30 minutes, preferably between 1 and 2 hours. Then rinse and dry.
Briefly whisk the eggs and sugar for the cream. Pour in the coconut milk and amaro.
Divide the dough in 10-12 balls with the size of an apricot. Roll out each with a rolling pin and line fluted tart molds with it. If they are not silicone, then butter and flour them before.
Dip slices of rhubarb in the pastry cases and fill with egg mixture up to 2 mm below the rim (as it may overflow during baking).
Bake the mini tarts with rhubarb in the oven at 170°C or until golden brown. It takes about 30-35 minutes.