Strawberry and Wild Rice Tartlets

Step 1

Heat oven to 350°. Brush the cups of one standard 12-cup muffin pan or two standard 6-cup muffin pans with oil. Bring 6 cups lightly salted water to a boil in a medium saucepan. Add rice, 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.

Step 2

Return rice to pan and, using your hands or a potato masher, smash until rice looks like a chunky mash and grains stick together.

Step 3

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.

Step 4

Combine cherries 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.

Step 5

Transfer cherries to a blender and add 1 lb. strawberries; 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.

Step 6

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.