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110Total Time
30Prep Time
40Bake Time
A little effort

Rhubarb & Strawberry Tarts

About the bake

Enjoy the summer season with naturally sweet and juicy British rhubarb. We've spooned a rich creamy vanilla custard over a melt in the mouth shortbread style pastry case to make this deliciously tempting treat. We've spooned fresh British strawberries over the top to finish off these beauties and vola! The perfect summer picnic treat ready to wow your family and friends. Dust with icing sugar right before serving to get that patisserie look.

110Total Time
30Prep Time
40Bake Time
A little effort


  1. Step 1:

    Preheat the oven to 190°C (fan 170°C, gas mark 5).

  2. Step 2:

    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 until a smooth soft dough, adding a little water as needed.

  3. Step 3:

    Knead the pastry lightly on a floured surface then cut into 8 pieces and roll out each piece until it's a little larger than a 9 cm (31/2 inch) loose based tart tin.

  4. Step 4:

    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 minutes, or longer if time allows.

  5. Step 5:

    Line each tart with a square of non-stick baking paper and fill with baking beans or dried pulses. Bake for 10 minutes, remove the paper and beans and cook for 4-5 minutes until the bases are crisp.

  6. Step 6:

    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 then gradually whisk into the mixture. Add the vanilla extract, then strain back into the pan.

  7. Step 7:

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

  8. Step 8:

    Take the tarts out of the oven, reduce the temperature to 160°C (fan 140°C, gas mark 3). Pour the custard mixture into the tart cases put in the oven with the rhubarb on the shelf above.

  9. Step 9:

    Bake the tarts for 15-20 minutes until just set with a very slight wobble to the centre and the rhubarb for 20-25 minutes until just tender and still bright pink. Add the redcurrant jelly to the rhubarb juices and stir until melted.  Leave to cool.

  10. Step 10:

    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.


  • For the Pastry

    • 250g Allinson's Plain White Flour
    • 50g Silver Spoon Icing sugar
    • 100g Butter (unsalted) (diced)
    • 2 Egg yolks
    • 1 tbsp Water
  • For the Filling

    • 2 Egg yolk(s) (free range)
    • 1 Egg(s) (free range)
    • 250g Billington's Unrefined Golden Caster Sugar
    • 150ml Double cream
    • 200ml Milk (semi-skimmed)
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the Topping

    • 250g Rhubarb (cut into 2.5cm (1 inch) lengths)
    • 15g Butter (unsalted)
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
    • 2 tbsp Redcurrant jelly
    • 400g Strawberries (halved or sliced)


  • Flan tins
  • Rolling pins

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