---
title: Strawberry and Wild Rice Tartlets
servings: 12
category: appetizer
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://roux.roo.lol/recipe-images/strawberry-and-wild-rice-tartlets.webp
tags:
  - vegetarian
  - gluten-free-option
  - dessert
---

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{}.