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.

  • 1 hr 15 mins cooking
  • Makes 8 Item
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Rhubarb and strawberry custard tarts
  • 500 gram (1 pound) rhubarb
  • 1 cup (220g) caster (superfine) sugar
  • 2 cup (500ml) water
  • 1 teaspoon powdered gelatine
  • 300 gram (9½ ounces) small strawberries
  • 1 3/4 cup (260g) plain (all-purpose) flour
  • 125 gram (4 ounces) cold butter, chopped coarsely
  • 1/2 cup (110g) caster sugar (superfine)
  • 1 egg, beaten lightly
  • 2 eggs
  • 1 cup (250ml) milk
  • 1 tablespoon raw sugar


Rhubarb and strawberry custard tarts
  • 1
    For the 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. Knead dough on a lightly floured surface until smooth. Flatten dough slightly, wrap in plastic wrap; refrigerate 30 minutes.
  • 2
    Grease eight 10cm (4-inch) round loose-based fluted flan pans. Divide pastry into 8 portions. Roll each portion between sheets of baking paper until large enough to line pans. Lift pastry into pans, press into base and sides; trim excess pastry. Prick bases all over with a fork. Cover; refrigerate 30 minutes.
  • 3
    Preheat oven to 180°C/350°F.
  • 4
    Place pans on an oven tray. Bake pastry cases about 15 minutes or until golden. Cool.
  • 5
    Meanwhile, trim rhubarb; cut into 1cm (½-inch) slices. Combine rhubarb, sugar and the water in a medium saucepan; stir, over medium heat, without boiling, until sugar dissolves. Simmer, uncovered, about 15 minutes or until rhubarb is tender. Drain rhubarb; reserve 1 cup strained syrup. Sprinkle gelatine over hot reserved syrup; stir until dissolved.
  • 6
    For the custard, whisk eggs, milk and sugar in a medium bowl until combined.
  • 7
    Divide rhubarb into pastry cases; pour over custard. Bake tarts about 15 minutes or until set. Cool.
  • 8
    Slice strawberries thinly. Top tarts with strawberries; pour 1 tablespoon rhubarb syrup over each tart. Refrigerate 1 hour.


Pastry cases can be made a day ahead; keep in an airtight container at room temperature. Fill on the day of serving.