Deep dish rhubarb and strawberry tarts
Deep dish rhubarb and strawberry tarts Enjoy the first of the rhubarb with naturally sweet and juicy British strawberries spooned over a rich creamy vanilla cus
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefreshberries.co.uk.
Ingredients
- 250g (9oz) plain flour
- 50g (2oz) icing sugar
- 100g (4oz) butter at room temperature, diced
- 2 egg yolks
- 1-11/2 tablespoons cold water
- 1 egg
- 25g (1oz) caster sugar
- 150ml (1/4 pint) double cream
- 200ml (7 fl oz) semi skimmed milk
- 1 tsp vanilla extract
- 250g (9oz) trimmed rhubarb, cut into 2.5cm (1 inch) lengths
- 15g (1/2 oz) butter
- 1 tablespoon caster sugar
- 2 tablespoons redcurrant jelly
- 400g (14oz) strawberries, halved or sliced depending on the size
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