“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).” - by reinitarica
Ingredients
Adjust Servings
Original recipe yields 12 mini tarts
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
- Stir pretzel crumbs, butter, walnuts, brown sugar, maple syrup, cinnamon, and cardamom in a bowl until mixture is well combined and loose. Spoon pretzel mixture into the bottom of prepared muffin cups, filling them about 1/4 full. Press the crust down.
- Beat egg whites in a large mixing bowl until frothy, and mix in raw sugar, self-rising flour, and vanilla extract to make a batter; stir in rhubarb and strawberries. Spoon fruit mixture over pretzel crust, filling muffin cups to the top.
- Bake in the preheated oven until the fruit filling is bubbling and golden brown on top, about 30 minutes. Cool 10 to 15 minutes; serve warm.
Nutrition
Amount Per Serving (12 total)
- Calories
- 285 cal
- 14%
- Fat
- 15.2 g
- 23%
- Carbs
- 36.2 g
- 12%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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...." See more"
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