Rhubarb Tart With Strawberry Curd Conticini Sweet Shortcrust Pastry And Lemon Jelly Glaze

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prepare the sweet shortcrust pastry and chill until firm
roll out the pastry and line a tart pan then bake blind until golden and set let cool
cut the rhubarb into decorative pieces and stew with the sugar until just tender drain and set aside
puree the strawberries with sugar and eggs over gentle heat stirring constantly until it thickens remove from heat and let cool
soak the gelatin in cold water then dissolve in warmed lemon juice and sugar let cool slightly
spread the strawberry curd into the cooled tart shell arrange the rhubarb on top
brush or pour the lemon gelatin gently over the rhubarb to create a glossy finish chill until set then serve