Method

• 1

  First make the pastry; add the flour, sugar and butter to a food processor and mix until fine crumbs. Add the egg yolks and mix until a soft dough, adding a little water as needed.

• 2

  Knead pastry on a floured surface then cut into eight pieces and roll out each piece until a little larger than a 9cm (3 1/2in) 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. Prick the bases, put the tins on a baking sheet and chill for 15 minutes.

• 3

  Preheat the oven to 190C/375F/Gas 5. Line each tart with a square of non-stick paper and fill with baking beans. Bake for 10 minutes, remove the beans and cook for five minutes.

• 4

  Mix the egg yolks and whole egg with the sugar in a bowl. Bring the milk and cream just to the boil in a pan then gradually whisk into the yolks. Add the vanilla essence then strain back into the pan.

• 5

  Add the rhubarb to a small roasting tin, dot with the butter and sprinkle with the sugar.

• 6

  Take the tarts out of the oven, reduce the temperature to 160C/325F/Gas 3. Pour the custard mix into the cases and put in the oven with the rhubarb on the shelf above. Bake the tarts for 15-20 minutes and the rhubarb for 20-25 minutes. Add the redcurrant jelly to the rhubarb juices and stir until melted.

• 7

  Take the tarts out of the tins. Mix the strawberries with the rhubarb and spoon over.

• PER SERVING: 25.3g FAT (Excluding extras)