Mini Gluten-Free Strawberry Rhubarb Tarts

Mini Gluten-Free Strawberry Rhubarb Tarts

Mini gluten-free strawberry rhubarb tarts with a simple pecan crust and a delicious strawberry rhubarb filling are the perfect tiny springtime dessert!



For the Crust:

  • 1 1/2 cups pecans
  • 1/2 cup rolled oats
  • 2 tbsp sugar
  • 4 tbsp butter, melted

For the Filling:

  • 1 1/4 cup strawberries, chopped
  • 3/4 cup rhubarb, diced
  • 1/3 cup sugar
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tbsp cornstarch
  • 1 tbsp water


  1. Combine all filling ingredients, except for cornstarch and water, in a large bowl and let rest for 30 minutes.
  2. Preheat oven to 350°F. Grind pecans, oats and sugar in a food processor until small crumbs form. Blend in butter and pulse until combined. Press crust mixture into mini tart pans. Place on a cookie sheet. Bake crusts for 15 minutes.
  3. In a small saucepan, heat the filling mixture over low heat, covered, and simmer lightly for about 10 minutes. Remove lid and simmer another 10 minutes.
  4. Mix cornstarch and water to form a slurry. Add to strawberry mixture and stir. Simmer filling until thickened. Remove from heat and cool slightly.
  5. Scoop filling mixture into baked tart crusts. Cool before serving.

Keywords: strawberry rhubarb tart, gluten free strawberry tart