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+ servings
deep dish rhubarb and strawberry tarts

Deep Dish Rhubarb and Strawberry Tart Recipe

Print Recipe
Course Dessert
Dish Type pie
Seasonal spring, summer
Ingredient rhubarb, strawberry
Servings 8
Author Sara Lewis


For the shortbread crust

  • 1 c and 2 tbsp white flour
  • 1/4 c powdered sugar
  • 1/2 c butter at room temperature diced
  • 2 egg yolks
  • 1-1 1/2 tbsp cold water

For the custard:

  • 2 egg yolks
  • 1 egg
  • 2 tbsp granulated sugar
  • 1/2 c double cream
  • 7 oz 2% milk
  • 1 tsp vanilla extract

For the fruit topping

  • 9 oz trimmed rhubarb cut into 1 inch lengths
  • 1 tbsp butter
  • 1 tbsp granulated sugar
  • 2 tbsp redcurrant jelly
  • 14 oz strawberries halved or sliced depending on the size

Special equipment:

  • 8 3 1/2-inch tart tins


  • 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.
  • Knead pastry lightly on a floured surface then cut into 8 pieces and roll out each piece until a little larger than a 3 1/2 inch 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 time.
  • Preheat the oven to 350 degrees. Line each tart with a square of parchment 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.
  • While the tarts cook, 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.
  • Add the rhubarb to a small roasting tin, dot with the butter and sprinkle with the sugar.
  • Take the tarts out of the oven, reduce the temperature to 325 degrees.
  • 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.
  • When the rhubarb is done, add the redcurrant jelly to the rhubarb juices and stir until melted. Leave to cool.
  • 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.