Sweet shortcrust pastry:

250g plain flour

Pinch slat

100g icing sugar

175g cold butter

1 medium egg yolk

½ tsp vanilla bean paste

Extra flour for dusting

Egg for wash


Ginger Crème patissiere:

10g fresh ginger, finely grated

1 vanilla pod split lengthways

250ml whole milk

60g Egg yolk (approx. 3 large)

50g caster sugar

25g plain flour, sifted



150g rhubarb, cut into pieces

150g strawberries, hulled and halved

45g light brown sugar

2 tablespoons honey

1 tsp vanilla bean paste

7g pectin

15g lemon juice



Put all ingredients into food processor and blitz until it comes together in a dough. Turn out onto floured surface. Pat out into circle, cover in cling film and refrigerate for at least 2 hours. Roll out to 2mm thickness, cut into circles, line the cases, prick with fork, egg wash, line with cling film and beans and bake for 15 mins at 190C.

Crème patissiere:
Put milk in saucepan, split vanilla pod and scrape out seeds. Drop in milk with grated ginger. Bring to the boil and leave to infuse for 30 mins. (do beforehand and then bring back to boil for demo). In bowl, whisk egg yolk with sugar until turns light in colour. Add flour and whisk again until smooth.

Pour half the milk mixture in and whisk by hand. Strain through sieve, return to pan with rest of milk.

Whisk continually until mixture comes to the boil, simmer for 5 mins until thick. Pour into shallow dish, cover with cling film to prevent skin and refrigerate.

Confit rhubarb:
Add pectin to 10g of the sugar. Put rhubarb in pan with remaining sugar and honey. Simmer for 5 mins until softened. Add pectin mix, lemon juice and mix well. Turn up heat, bring to the boil and cook for 2 mins until thickened. Add strawberries and cook for another minute. Spread out on tray to cool.