Strawberry rhubarb tart with chocolate crust

6 Servings

Ingredients

Quantity Ingredient
1 cup Butter
½ cup Icing sugar
2 cups To 2 1/4 cups flour
2 tablespoons Cocoa powder
1 teaspoon Vanilla
½ teaspoon Salt
1 pounds Rhubarb, diced small
1 cup Sugar
2 teaspoons Orange zest
½ teaspoon Ground ginger
2 tablespoons Flour
1 pint Strawberries, cleaned, hulled, quartered

Directions

CRUST

FILLING

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 pan with a removable bottom. Refrigerate.

Combine filling ingredients in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350 F. (180 C) or until rhubarb is very tender and filling is bubbly.

From: Caprial's Seasonal Cookbook by Caprial Pence, Alaska Northwest Books Typed & tested by: Bob White

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 06, 98

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