Ingredients (for 12 tarts)

• 1/2 punnet of strawberries, finely sliced
• 1/2 small tea mug of castor sugar
• 4 sticks of rhubarb
• 1 tablespoon of corn flour
• 2 tablespoons of icing sugar
• 200ml whipped cream
• Shortcrust pastry (200g plain flour, 50g butter, 50g lard – rubbed together and a little water added)

Method

Heat the rhubarb, castor sugar and corn flour in a pan on a very low heat.  The mixture should take about 25 mins to turn into a thick, oozy compote.  Take off the heat and stir in the strawberries once the mixture has cooled a little.  Roll our your pastry and cut out 12 circles with a pastry cutter and place in a greased muffin tin.  Bake the pastry cases at 190 centigrade for 15-20 minutes until beautifully brown.  Take the pastry cases out of the muffin tin, once cooled a little, and fill with the strawberry and rhubarb filling.  Whisk the cream and icing sugar until stiff and add a little of this mixture of top of the strawberry and rhubarb filling. Best served warm.