Strawberry Rhubarb Tart with Chocolate Crust
Crust:
1 c Butter 1/2 c Icing sugar 2 c To 2 1/4 cups flour 2 T Cocoa powder 1 t Vanilla 1/2 t Salt
Filling:
1 lb Rhubarb, diced small 1 c Sugar 2 t Orange zest 1/2 t Ground ginger 2 T Flour 1 pt Strawberries, cleaned, hulled, quartered
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.
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