Very Strawberry and Rhubarb Tart

2014-05-26 15.06.43

For a 9 inch (23cm fluted springform tart tin)

Sweet shortcrust pastry

  • 190g plain flour
  • 30g icing sugar
  • 80g unsalted butter
  • 2 medium egg
  • 1 tbsp cold water
  1. Mix flour and icing sugar with a metal/plastic spoon
  2. Cut the butter into small cubes
  3. Add the flour to the butter
  4. Rub the flour and butter together with the tip of your finger until it reaches a breadcrumb like structure (better and easier if you have cold hands)
  5. Add 1 egg and cold water to the flour/egg mixture
  6. Use your hands to work the ingredients together into a smooth dough, try not to over work this, the more you work it the more the gluten will build up and the tougher the end product will be
  7. Sprinkle the table top with some flour (or layout and cover the table top with cling film)
  8. Sprinkle some flour onto your rolling pin to prevent the dough from sticking to the rolling pin
  9. Roll out the pastry dough with rolling pin to 3-4mm thick
  10. You will have excessive dough, take out a small piece and roll it into a ball
  11. Place the dough into the fluted tart tin, use the pastry ball to press the rolled out pastry against the side of the tin, paying extra attention to the edges and corners at the bottom
  12. Do NOT cut off the extra pastry coming out of the edges of the tin, just leave it there for now
  13. Prick the base of pastry with a fork at numerous places
  14. Cool the pastry in the fridge for at leaf 30-45 minutes
  15. Pre-heat oven to 190°C (374°F) or 170°C (338°F) in a fan assisted oven
  16. Take pastry out of fridge
  17. Lay a piece of baking parchment paper onto the pastry base
  18. Completely cover the pastry (now lined with parchment paper) with ceramic baking beans, this and the holes you made earlier with the fork will prevent the pastry from rising int the oven
  19. Bake for 5 minutes (blind bake)
  20. Carefully remove from oven and use a sharp knife to trim off the excess pastry from the edges to give a professional and perfect pastry base
  21. Return the pastry base to the oven and bake for another 15 minutes
  22. The pastry should be fairly, but not completely, dry at this stage, if not, bake for another 5 minutes
  23. Beat the other egg
  24. Remove baking beans and parchment paper
  25. Brush the egg onto inside of the pastry case (bottom and side)
  26. Return the case to the oven and bake for 5-10 minutes or until the case is golden and completely dry
  27. (Optional) You may need to cover the edges of the cake tin with foil to prevent the sides from burning before the base of the case is dry
  28. Take the pastry case out of oven and allow it to cool down

Strawberry jam

  • 150g strawberry
  • 100g rhubarb
  • 30g caster sugar
  • 3 gelatine leaves
  1. Blend the strawberry and rhubarb into a puree
  2. Soak the gelatine leaves in cold water for 10 minutes
  3. Heat the strawberry puree with caster sugar over medium heat
  4. Once it starts to bubble, add the gelatine leaves a bit at a time to the strawberry
  5. Mix until gelatine leaves until no more gelatine bits can be seen
  6. Take the jam off the heat and let it cool down
  7. Place into the fridge until required

Creme patissiere (pastry cream)

  • 500ml milk
  • 120g caster sugar
  • 5 medium eggs (yolk only, you can use the egg white for meringues, macarons and other treats)
  • 20g plain flour
  • 50g corn flour
  • 50g unsalted butter
  • 1tsp vanilla essence
  1. Mix egg yolks with sugar
  2. Add plain and corn flour to the egg yolks and beat until smooth
  3. Heat milk in saucepan over medium heat
  4. Once it starts to bubble, take it off the heat
  5. Add the milk a little at a time to the egg yolk mixture, you MUST whisk continuously from here on
  6. Once all the milk has been added, return the mix to the saucepan
  7. Put it on low heat and whisk the entire time until the pastry cream thickens and it should considerably eventually
  8. Take it off heat and add the vanilla essence and butter
  9. Mix until the butter has been incorporated completely


  1. Spread the strawberry and rhubarb jam at the bottom of the pastry case
  2. Spread the pastry cream on top of the jam, this should fill up almost to the top of the pastry case
  3. Decorate the top of the tart completely with strawberries
  4. To make shiny glaze, mix 3 tbsp of apricot jam and 1 tbsp water together and microwave until it is hot
  5. Allow it cool down of 5 minutes
  6. Brush the apricot jam over the strawberries at the top and it should form a shiny glaze

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