Deep Dish Rhubarb and Strawberry Tarts

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Recipe by Cook Vegetarian
Serves 8
Ready in 60 mins +

Ingredients

  • 250g plain flour
  • 50g icing sugar
  • 100g butter at room temperature, diced
  • 2 free-range egg yolks
  • 1 1/2 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

Nutritional Information:

Calories: 422
Fat: 25.3gg

How To Cook

  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.
    8. http://www.seasonalberries.co.uk
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Deep Dish Rhubarb and Strawberry Tarts
  • Recipe by Cook Vegetarian
  • Serves 8
  • Ready in 60 mins +
    Ingredients
  • 250g plain flour
  • 50g icing sugar
  • 100g butter at room temperature, diced
  • 2 free-range egg yolks
  • 1 1/2 tbsp cold water
  • [hd]For the filling[/hd]
  • 2 egg yolks
  • 1 egg
  • 25g caster sugar
  • 150ml double cream
  • 200ml semi-skimmed milk
  • 1 tsp vanilla extract
  • [hd]For the topping[/hd]
  • 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
    How to Cook
  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.
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