INGREDIENTS

PREP: 30 MINUTES COOK: 29-40 MINUTES TART CASES:

• 250g (9oz) plain flour

• 50g (2oz) icing sugar

• 100g (4oz) butter at room temperature, diced

• 2 egg yolks

• 1-1½ tablespoons cold water FILLING:

• 2 egg yolks

• 1 egg

• 25g (1oz) caster sugar

• 150ml (¼ pint) double cream

• 200ml (7 fl oz) semi skimmed milk

• 1 tsp vanilla extract TOPPING:

• 250g (9oz) trimmed rhubarb, cut into 2.5cm (1 inch) lengths

• 15g (½ oz) butter

• 1 tablespoon caster sugar

• 2 tablespoons redcurrant jelly

• 400g (14oz) strawberries, halved or sliced depending on the size