Recipe by reinitarica
"Sweet, savory, tangy - this dessert is a balance of fall flavor and winter comfort. It is easily converted to a vegan dessert by omitting the egg white for 2 tablespoons of cornstarch in the fruit filling, and substituting butter with margarine in the crust. Add a dollop of whipped topping and enjoy! It's hard to eat just one :) Feel free to customize the amount of pretzel versus nut mixture. I do not always do it exactly, but either way it produces a savory, sweet, crunchy crust that is delicious. serve warm with whipped cream, whipped topping, gelato, or ice cream (either traditional vanilla or a non-dairy variety of ice cream tastes great)."
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1 1/2 cups
brown sugar, packed
rhubarb, finely diced
finely chopped fresh strawberries
I had enough pretzel mixture for maybe 48 tarts but only enough filling for 24 and i used a 1 cup pretzel to 1/4 cup nut ratio. FYI.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Rhubarb Miniature Tarts
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 137
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