Rhubarb and strawberry custard tarts
There is a place for store bought pastry and custard, but sometimes a sweet dish just deserves the homemade versions. This is one of those dishes.
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Ingredients
- 500 grams (1 pound) rhubarb
- 1 cup (220g) caster (superfine) sugar
- 2 cups (500ml) water
- 1 teaspoon powdered gelatine
- 300 grams (9½ ounces) small strawberries
- 1 3/4 cup (260g) plain (all-purpose) flour
- 125 grams (4 ounces) cold butter, chopped coarsely
- 1/2 cup (110g) caster sugar (superfine)
- 1 egg, beaten lightly
- Custard
- 2 eggs
- 1 cup (250ml) milk
- 1 tablespoon raw sugar
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