Rhubarb and strawberry tarts

Rhubarb and strawberry tarts

www.eggcellentrecipes.com

Chill pastry-lined muffin tins pricked with forks for a perfect bake every time. Perfect for prep-ahead pie crusts or sweet treats.

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  • 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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