- Yield: 6 servings
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Serving: For Family
Rhubarb and Meringue Tart
I love rhubarb! Rhubarb meringue tart sprung to mind as a fresh and decadent dessert for the summer party. A buttery crust topped with sweet rhubarb and finally a crispy meringue. Feel free to use any fruits or berries in this, like strawberries or blackberries.
Ingredients
- Pastry
- plain flour - 200g
- caster sugar - 80g
- cold unsalted butter - 100g
- sour cream - 1 tablespoon
- egg yolk - 2
- cold water - 1 tablespoon
- Filling
- rhubarb - 2 bunches (peeled and sliced)
- caster sugar - 80g
- breadcrumbs - 2 tablespoons
- Topping
- egg whites - 6
- caster sugar - 200g
- potato starch - 1 tablespoon
- salt - a pinch
Instructions
- Combine the flour, sugar and butter until they form fine breadcrumbs. Add the egg yolk, sour cream and water. Bring the mixture together until it form a dough. Roll it into a smooth ball, wrap in cling film and refrigerate for 30 minutes.
- Line the base of the tray-bake with parchment and place it inside the tray-bake (30 x 23 x 4cm / 12" x 9" x 1 ½").
- Preheat the oven to 180°C.
- Once the dough has rested, roll it out and thickness of about 5mm and press it into the bottom of the tray-bake. Bake for 15-20 minutes until golden. Cool to room temperature.
- Put the caster sugar and rhubarb in a pan. Sauté and stir for 10-15 minutes until the rhubarb are tender and caramelised. Let cool.
- Using an electric whisk, beaten the egg whites with the salt until stiff peaks form. Whisk in the sugar 1 tablespoon at a time, until stiff and glossy, then whisk in the potato starch.
- Spread the rhubarb filling over the crust and then spread the meringue mixture over the top.
You can pipe little spikes or swirls on top if you like. Place in the oven and lower the temperature to 140°C (fan oven). Bake for about 60 minutes until the top is crispy then allow to cool before removing from the tray-bake.
