Rhubarb and strawberry tarts
Chill pastry-lined muffin tins pricked with forks for a perfect bake every time. Perfect for prep-ahead pie crusts or sweet treats.
Keywords
- Rhubarb and strawberry tarts
- eggcellentrecipes.com
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Cooking tools:
- Food processor
- Hand mixer
- Kitchen scale
- Rolling pin
- Tart pan
- Pie weights
- Fine-mesh sieve
- Roasting pan
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Oven
- Baking sheet
- Fork
- Parchment paper
- Measuring spoon
- Plate
Ingredients
- 250 g Plain white flour
- 50 g Icing sugar
- 100 g Butter (unsalted) diced
- 2 Egg yolk(s) (free range)
- 1 tbsp Water
- 1 Egg(s) (free range)
- 250 g Unrefined golden caster sugar
- 150 ml Double cream
- 200 ml Milk (semi-skimmed)
- 1 tsp Vanilla extract
- 250 g Rhubarb cut into 2.5cm (1 inch) lengths
- 15 g Butter (unsalted)
- 1 tbsp Unrefined golden caster sugar
- 2 tbsp Redcurrant jelly
- 400 g Strawberries halved or sliced
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