RHUBARB &
STRAWBERRY TARTS
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ REFRIGERATION & COOLING) MAKES 8
500g rhubarb
1 cup (220g) caster sugar
2 cups (500ml) water
1 teaspoon powdered gelatine
300g small strawberries
PASTRY
1¾ cups (260g) plain flour
125g cold butter, chopped coarsely
½ cup (110g) caster sugar
1 egg, beaten lightly
CUSTARD
2 eggs
1 cup (250ml) milk
1 tablespoon raw sugar
1 Make pastry.
2 Grease eight 10cm round
loose−based fluted flan pans. Divide
pastry into eight portions. Roll each
portion between sheets of baking
paper until large enough to line pans.
Lift pastry into pans, press into bases
and sides; trim excess pastry. Prick
bases all over with a fork. Cover;
refrigerate for 30 minutes.
3 Preheat oven to 180°C/160°C fan.
4 Place pans on an oven tray. Bake
pastry cases for 15 minutes or until
golden. Cool.
5 Meanwhile, trim rhubarb; cut into
1cm slices. Combine rhubarb, sugar
and the water in a medium saucepan;
stir, over medium heat, without
boiling, until sugar dissolves. Simmer,
uncovered, for 15 minutes or until
rhubarb is tender. Drain rhubarb;
reserve 1 cup of strained syrup.
Sprinkle gelatine over hot reserved
syrup; stir until dissolved.
6 Make custard.
7 Divide rhubarb into the pastry
cases; pour over custard. Bake tarts
for 15 minutes or until set. Cool.
8 Slice strawberries thinly. Top tarts
with strawberries; pour 1 tablespoon
of rhubarb syrup over each tart.
Refrigerate for 1 hour.PASTRY
Sift flour into a large bowl; rub in
butter with fingertips until mixture is
crumbly. Stir in sugar, then egg until
pastry just comes together. Kneaddough on a lightly floured surface
until smooth. Flatten dough slightly,
wrap in plastic wrap; refrigerate for
30 minutes.CUSTARD
Whisk eggs, milk and
sugar in a medium bowl
until mixture is combined.In Season
RHUBARB &
STRAWBERRY TARTS58