• I used whole milk. It will give you a much richer custard.
• It is not necessary to have free range eggs, but it is necessary to have large eggs.
• Caster sugar is a fine granulated sugar that melts quickly. You can blitz regular granulated sugar in a food processor to make caster sugar, or you can use fruit sugar here in North America.
• Do not use self rising flour.
• You can use a good quality pure vanilla extract instead of vanilla paste if you wish.
• There is a link to a recipe for sweet short crust pastry below.
• Use double cream, heavy cream or whipping cream.
• Use any mixture of fresh berries, picked over, washed and dried. I do NOT recommend using frozen berries.

1. First make the custard. Pour the milk into a medium saucepan and bring just to the boiling point, over gentle heat. (Do not let it boil. Bubbles should just appear all around the edges.)
2. Whisk the egg yolks, sugar, flour and vanilla paste together in a heatproof bowl. Pour on the hot milk, whisking continuously. (Make sure you pour slowly and whisk constantly so as not to cook the eggs and make scrambled eggs.)
3. Clean pan and return the warm mixture to it. Cook, over medium heat, whisking vigorously until the mixture thickens and comes to a simmer. (Don't be in a rush  and try to cook it at a higher temperature. Do whisk constantly so that the mixture doesn't form lumps or catch on the bottom.)
4. Pour into a bowl. Place a piece of cling film over top, pressing it to the surface, and set aside to cool completely. (This helps to prevent a skin from forming on the surface.)
5. Preheat the oven to 190*C/375*F/ gas mark 5.
6. Divide your pastry into four pieces. Roll each piece out into a round large enough to line a 4 inch loose bottomed tartlet tin. (You want a bit of an overhang. You can quickly cut this overhang off by running a rolling pin over the edges of the baked shells.)
7. Prick the bases all over with a fork. Line with baking parchment and fill with baking beans. (This helps to prevent shrinkage.)
8. Bake for 10 to 12 minutes, until just beginning to turn golden.
9. Remove the paper and beans and return to the oven for an additional 5 minutes. Remove from the tins and cool completely on a rack.
10. Fold the softly whipped cream into the cold custard. Spoon the berries into the pastry cases and top with the custard mixture. Dust with icing sugar or finely granulated sugar just prior to serving. (Make sure the custard is really cold before you fold the whipped cream into it and that the pastry cases are also cold.)

🍓Use cold ingredients for the custard base Heating the milk just to the boiling point ensures the custard thickens properly without scrambling the yolks . Whisking the yolks, sugar, flour, and vanilla together before adding the hot milk helps prevent lumps and gives a silky finish.

🍓Temper the eggs slowly Pour the hot milk into the yolk mixture in a thin stream while whisking constantly. This prevents curdling and keeps the custard smooth and glossy.

🍓Cook the custard until it just simmers Bringing the mixture to a simmer while whisking vigorously ensures it thickens fully without becoming grainy .

🍓Cover the custard directly with cling film Pressing the film onto the surface prevents a skin from forming as it cools, keeping the texture beautifully creamy .

🍓Let the custard cool completely before folding in the cream Warm custard will melt the softly whipped cream and make the filling runny. Cool it fully for a light, cloud‑like texture.

🍓Blind‑bake the pastry thoroughly Pricking the base, lining with parchment, and using baking beans helps the shells bake evenly and stay crisp. Bake until just turning golden, then give them an extra 5 minutes after removing the beans for a crisp finish that won’t go soggy under the custard.

🍓Cool the tart shells completely Warm pastry will soften the custard and berries. Cooling on a rack keeps the shells crisp and flaky .

🍓Choose berries that fit the tart shells Large strawberries don’t fit well, while blueberries and raspberries were perfect . Smaller berries give a prettier, more even finish. You can cut larger ones into pieces.

🍓Dry the berries well Rinse gently, then pat dry with some paper kitchen towelling. Excess moisture can soften the pastry and thin the custard.

🍓Fold the cream gently into the custard Over‑mixing can deflate the cream. Fold just until combined for that “soft little cloud” texture.

🍓Assemble just before serving These tarts are wonderfully portable — the recipe even suggests carrying the components separately and assembling on site for maximum crispness .

🍓Finish with a dusting of icing sugar A simple dusting right before serving adds a pretty finish and a touch of sweetness without overpowering the berries .

• I use salted butter. That is all I keep in the house.
• Plain flour is the same as all-purpose flour. Do NOT use self raising flour.
• I use Kirkland Organic granulated sugar for the base. In the U.K. use caster sugar.
• If I was in the U.K. I would use soft light Muscovado sugar in place of the soft light brown sugar.
• Make sure you don't cut the rhubarb too thickly. This helps to ensure it will cook in the alotted time. Same with the strawberries.

1. First make the topping as it will need to sit for about half an hour before proceeding. Beat the eggs together with the sugars. 
2. Sift together the flour, baking powder and salt. Stir this into the egg mixture. Add the fruit and stir to combine Allow to stand for half an hour. (This helps the fruit release some juices and the batter hydrate properly.)
3. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin really well. Set aside. (You could also line the bottom with baking parchment if you wish)
4. Rub the butter into the flour for the base. Stir in the sugar. (Use a snapping motion with your fingers to rub the butter in)
5. Press this mixture into the bottom of the pan. (Smooth it out with the bottom of a metal measuring cup.)
6. Spread the fruit mixture evenly over top of the bottom crust. (I use the back of a metal spoon to smooth it out.)
7. Bake in the heated oven for 30 to 45 minutes, so that the mixture is set and slightly golden.
8. Allow to cool completely before cutting into slices. (Leaving it to cool completely helps you to be able to cut neater slices.)
9. Dust with icing sugar to serve. (Pretty but optional.)

🌟Prep the topping first. Mix the fruit and custard ingredients before starting the base so the mixture can rest for about 30 minutes. This little pause helps the fruit release its juices and gives the topping a lovely texture.

🌟Use cold or room‑temperature butter. Don’t melt the butter for the base. Cold or softened butter rubbed into the flour and sugar gives you that tender, sandy shortbread texture.

🌟Rub the butter in well. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. This ensures the base bakes evenly and doesn’t turn heavy.

🌟Slice the fruit evenly. Aim for ¼‑inch slices for both the rhubarb and strawberries. Even pieces bake more uniformly and prevent soggy spots.

🌟Don’t rush the bake. Bake until the topping is set and lightly golden. Ovens vary, so start checking at 30 minutes and give it a little longer if the center still looks wobbly.

🌟Cool completely before cutting. The custardy topping firms up as it cools, giving you neat, clean slices. It’s worth the wait.

🌟Add a dusting of icing sugar. Optional, but it makes the slices look extra pretty and bakery‑worthy.

🌟They keep beautifully. These slices are delicious the day they’re made and still lovely two days later — perfect for making ahead.

🌟Feel free to play with the fruit. Blueberries, blackberries, or a different ratio of rhubarb to strawberries all work well. This is a very forgiving recipe.