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Strawberry and Wild Rice Tartlets.cook

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+---
+title: Strawberry and Wild Rice Tartlets
+servings: 12
+category: uncategorized
+source: https://www.bonappetit.com/recipe/strawberry-wild-rice-tartlets
+description: This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).
+image: https://kitchen.roo.lol/data/images/ed78da5c-1aa5-4d0b-90bc-4d317b7f7b89.webp
+---
+
+Heat #oven{} to 350°. Brush the cups of one standard 12-cup #muffin pan{} or two standard 6-cup #muffin pans{} with @vegetable oil{}. Bring 6 cups lightly salted @water{} to a boil in a medium #saucepan{}. Add @wild rice{1 cup}, cover, and cook until @water{} evaporates and grains split open, about ~{1½ hours}. Spread out @rice{} on a large rimmed #baking sheet{} and let cool. Reserve #pan{}.
+
+Return @rice{} to #pan{} and, using your hands or a #potato masher{}, smash until @rice{} looks like a chunky mash and grains stick together.
+
+Working one at a time, scoop about 3 Tbsp. @rice{} into each #muffin cup{} and, using an oiled #spoon{}, press @rice{} across bottom and all the way up the sides of each cup to create a hollowed-out shell. Bake until @rice{} is darkened in color and sides of shells are crisped, ~{25–40 minutes}. Let shells cool in #pans{}, then, using an #offset spatula{}, carefully transfer to a #platter{}.
+
+Combine @dried tart cherries{8 oz} and 2 cups cold @water{} in a clean medium #saucepan{} and bring to a simmer over medium heat. Cook until soft and plump, ~{5–7 minutes}. Drain and let cool.
+
+Transfer @cherries{} to a #blender{} and add @strawberries{1 lb, hulled}; pulse until a chunky purée forms. Use filling immediately or transfer to an #airtight container{}, cover, and chill until cold, at least ~{1 hour} and up to 5 hours.
+
+To serve, fill each shell with about 1 Tbsp. plus 1½ tsp. filling. Top with a @strawberry{} half and a leaf or 2 of @mint leaves{}.