This week, for the Tuesdays with Dorie recipe from Baking Chez Moi, we made Streusel-Topped Rhubarb Lime Tart.
I was home by myself last weekend and I didn’t want to make a whole tart, so of course I minified this recipe.
I made half the sweet tart dough recipe and it made ten tiny tartlets that I baked in mini muffin tins (for about 15 minutes – they didn’t take long at 400˚F and even then, the edges got a little darker than I would have wanted…). For the filling, I made half the amount of custard and ended up with a little leftover and I used 1/4 the amount of the rhubarb, cut into tiny pieces so it would fit in the tart shells. I used 1/4 of the streusel topping. Ten tiny, perfect tartlets. A couple ofr me and the rest for sharing with neighbours and friends!
I was worried this wouldn’t be sweet enough – with the lime and rhubarb – but the sweetness from the custard, the tart dough and the streusel temper the slight tartness from the fruit beautifully. These are the perfect size to enjoy with your afternoon coffee or tea. Or, you know, as a slightly decadent breakfast…
Oh, and the leftover syrup from the rhubarb? Made a fabulous gin and tonic on World Gin Day (June 10th!).
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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