Tart Shell:
1. Place all ingredients except egg and milk into the Pitcher. RUN at speed 8 until mixture resembles a course crumb.
2. Add the milk and egg. RUN until it forms a dough.
3. Flour both side of the dough and roll out on a lightly floured counter until 1/4″ thick. Using a 4″ round cookie cutter, cut out 12 pieces.
4. Place the cutout circles into each cupcake pan cup to form 12 tart shells.

Filling:
1. Pre-heat oven to 350°F.
2. In a medium sauce pot, cook rhubard, water, cinnamon, lemon juice and agave for 5 minutes on medium heat. Cool the mixture.
3. Add the rhubarb mixture into the Pitcher. PULSE 2 or 3 times.
4. In a medium bowl, mix the strawberries and rhubarb together.
5. Divide the batter evenly into each tart shell, filling each 2/3 full.
8. Bake for 10-15 minutes or until golden.