OK! Magazine UK – 22 July 2019

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INGREDIENTS

Prep: 30 minutes

Cook: 29-40 minutes

Tart cases:

t

250g (9oz) plain flour

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50g (2oz) icing sugar

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 100g (4oz) butter at room

temperature, diced

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2 egg yolks

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1-1½ tablespoons cold water

Filling:

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2 egg yolks

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1 egg

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25g (1oz) caster sugar

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150ml (¼ pint) double cream

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200ml (7 fl oz) semi skimmed milk

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1 tsp vanilla extract

Topping:

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 250g (9oz) trimmed rhubarb, cut

into 2.5cm (1 inch) lengths

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15g (½ oz) butter

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1 tablespoon caster sugar

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2 tablespoons redcurrant jelly

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 400g (14oz) strawberries, halved or

sliced depending on the size

DEEPDISH

RHUBARBAND

STRAWBERRYTARTS

SERVES

E

njoy the first of the rhubarb with

naturally sweet and juicy British

strawberries spooned over a

rich creamy vanilla custard and

buttery melt-in-the mouth shortbread-

style pastry case.

1. 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.


2. Knead pastry lightly on a floured surface
   then cut into 8 pieces and roll out each
   piece until a little larger than a 9cm (3½in)
   loose-based tart tin. 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 tins

on a baking sheet and chill for 15 minutes,

longer if you have time.

3. Preheat the oven to 190°C/375°F/Gas
   Mark 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.


4. 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 yolks. Add the vanilla essence
   then strain back into the pan.


5. Add the rhubarb to a small roasting tin,
   dot with the butter and sprinkle with sugar.
   6. Take the tarts out of the oven, reduce
   the temperature to 160°C/325°F/Gas
   Mark 3. Pour the custard mixture into
   the tart cases put in the oven with the
   rhubarb on the shelf above. 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.
   7. 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 MORE BERRY RECIPES VISIT WWW.LOVEFRESHBERRIES.
   CO.UK.

OK!