First of all, I would like to thank Hani for taking your time to write to me. I appreciated your kind words and I'm more than happy to share this lovely Strawberry and Rhubarb Tart recipe with you. Well, you can fill the tart with a bigger pastry shell and you can find the pastry shell recipe over here. So Hani, I hope you'll try to bake them and enjoy:)
Strawberry And Rhubarb Tart
1 (9 1/2 inches) bake blind
3 1/2 cups Fresh or Frozen Rhubarb, cut into smaller chunks
120 g Sugar
1 1/2 Tbsp Corn Flour
A pinch of Sea Salt
100 g of your preferred Jelly/Jam (I used Grape Jam)
Combine the rhubarb, sugar, salt and corn flour and cook in a moderate heat for about 10 minutes. Leave it to cool.
In a small saucepan, bring the jam to a boil, then lower the heat and keep stirring until melted and leave it to cool.
Scrape all the rhubarb mixture into the cooked and cooled pastry shell with a spatula. Arrange the strawberry slices on top and brush with the cooled jam on top of the strawberries. Serve immediately.