Strawberry Rhubarb Custard Tart/Pie
1 ready pie shell (from freezer) (also have gluten free) or your favourite pastry recipe.
2 tbsp white sugar
4 stalks of rhubarb, chopped - 1/2" pieces
1 cup strawberries, sliced
2 egg yolks and 1 whole egg
1/2 cup maple syrup
1 cup 35% cream
1/4 tsp salt
Whisk all ingredients together.
Add rhubarb, sugar and lemon juice into medium bowl, toss. Let sit for 30 min.
Place parchment paper into pie shell, fill with dried beans. Bake at 350 degrees - 20 min. Remove, discard paper and beans. Place on baking tray.
Drain excess water from rhubarb, add strawberries. Place custard over fruit.
Bake at 350 degrees for 30 min - 35 mins. Centre will be slightly wobbly but firm to touch. Let cool at least 15 mins.