Enjoy this sweet rhubarb topping spooned over a rich creamy vanilla custard and buttery melt-in-the-mouth shortbread-style pastry case.
FOR THE TART CASES
- 250g plain flour
- 50g icing sugar
- 100g butter at room temperature, diced
- 2 egg yolks
- 1–1.5 tbsp cold water
FOR THE FILLING
- 2 egg yolks
- 1 egg
- 25g caster sugar
- 150ml double cream
- 200ml semi skimmed milk
- 1 tsp vanilla extract
FOR THE TOPPING
- 250g trimmed rhubarb, cut into 2.5cm lengths
- 15g butter
- 1 tbsp caster sugar
- 2 tbsp redcurrant jelly
- 400g strawberries, halved or sliced depending on the size
- First make the pastry. Add the flour, sugar and butter to a food processor or electric mixer and mix until fine crumbs. Add the egg yolks and mix to form a smooth soft dough, adding a little water as needed.
- Knead the pastry lightly on a floured surface then cut into 8 pieces and roll out each piece until a little larger than a 9cm (3.5in) loose-based tart tin. Lift the pastry into the tin and press up the sides, then trim a little above the top of the tin to allow for shrinkage. Continue until you have lined 8 tins. Prick the bases with a fork, put the tins on a baking sheet and chill for 15 mins, longer if needed.
- Preheat the oven to 190C/gas 5. Line each tart with a square of non-stick baking paper and fill with baking beans or dried pulses. Bake for 10 mins, remove the paper and beans, and cook for 4–5 mins until the bases are crisp.
- While the tarts cook, mix the egg yolks and whole egg with the sugar in a bowl. Bring the milk and cream just to the boil in a saucepan and then gradually whisk into the yolks. Add the vanilla essence, then strain back into the pan.
- Add the rhubarb to a small roasting tin, dot with the butter and sprinkle with sugar.
- Take the tarts out of the oven and reduce the temperature to 160C/gas 3. Pour the custard mixture into the tart cases and put in the oven with the rhubarb on the shelf above. Bake the tarts for 15–20 mins until just set with a very slight wobble to the centre. Bake the rhubarb for 20–25 mins until just tender and still bright pink. Add the redcurrant jelly to the rhubarb juices and stir until melted. Leave to cool.
- When ready to serve, take the tarts out of the tins and put on serving plates. Mix the strawberries with the rhubarb and spoon over the tops of the tarts.