Ingredients
Custard
Method
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.
Note
