Deep Dish Rhubarb and Strawberry Tarts
Ingredients
- 250g plain flour
- 50g icing sugar
- 100g butter at room temperature, diced
- 2 free-range egg yolks
- 1 1/2 tbsp cold water
- 2 egg yolks
- 1 egg
- 25g caster sugar
- 150ml double cream
- 200ml semi-skimmed milk
- 1 tsp vanilla extract
- 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
For the filling
For the topping
Nutritional Information:
Calories: 422
Fat: 25.3gg
How To Cook
- 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.
- 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.
- 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.
- 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.
- Add the rhubarb to a small roasting tin, dot with the butter and sprinkle with the sugar.
- 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.
- Take the tarts out of the tins. Mix the strawberries with the rhubarb and spoon over. http://www.seasonalberries.co.uk
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