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Dairy-Free Strawberry Rhubarb Pop Tarts

Homemade Strawberry Rhubarb Mini Pop Tarts
Made with Let’s Do Organic Tapioca Starch by @peanutbutterpluschocolate
Spark some joy with this amazing recipe that is gluten-free and dairy-free! Good things come in small packages, especially mini homemade pop tarts!
Made with flakey pastry and strawberry-rhubarb compote. Simple, fast and perfect when you are looking for a perfect spring-summer treat that’s also dairy free.
Ingredients

filling

  • 1/2 cup rhubarb, frozen or fresh chopped
  • 1 cup strawberries, frozen or fresh chopped
  • 1 1/2 tbsp pure maple syrup
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tbsp Let’s Do Organic Tapioca Starch

pastry

  • 1 1/2 cup gluten free all purpose baking flour
  • 1/4 cup tapioca flour
  • 2 tbsp maple syrup
  • 7 tbsp vegan butter cold
  • 1 egg large
  • pinch sea salt
  • 3-5 tbsp cold water

egg wash

  • egg
  • 1 tbsp water
  • 1 tbsp maple syrup

glaze

  • 1 tbsp strawberry-rhubarb compote
  • 1 tbsp almond milk
  • 1 cup powdered sugar

Instructions

  1. Start with the filling and placing all the ingredients into a pot over medium heat. Stir occasionally. Cook for 6-8 minutes, the mixture should thicken and the strawberries and rhubarb should be soft. Use an immersion blender or you could use a potato masher to puree the mixture. I like to leave a few small chunks. Transfer to a bowl and chill until ready to use. *You will have extra left over, reserve this for the glaze as well as future us.
  2. Make the dough placing all the ingredients (except the water) into a food processor and pulsing until combined. Add 2 tablespoons of cold water and pulse just until the dough starts to come together. Resist the urge to add more water or this will result in a less flaky dough. Pack the dough together into a disc and then place it between two pieces of parchment paper. Roll the dough out until it’s roughly 1/8 ” in thickness and use a 2″ round cookie cutter to cut out as many circles as you can. Repeat until you have used all the dough.
  3. Place half of the circles onto a baking sheet lined with parchment paper about 1-2 inches apart. Spoon about 1 tablespoon of strawberry-rhubarb filling into the center. Cut 4 small slits into the raiming cutouts and place them over the filling. Use a fork to press the edges together. Whisk together the egg wash and brush it over the pop tarts. Bake the pop tarts for 24-27 minutes and the edges are golden brown. Let cool.
  4. Whisk together the about 1 tablespoon of the remaining strawberry rhubarb filling, almond milk and powdered sugar until smooth and pourable but thick consistency. Add more almond milk if needed.

Notes:

Store the pop tarts in an airtight container and refrigerate for up to 5 days.

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