Rhubarb Meringue Tarts
This delightful rhubarb meringue tart combines a buttery, flaky crust with a tangy rhubarb filling topped with sweet, fluffy meringue. Each bite offers a perfect balance of sweet and tart flavors, making it a classic dessert that's sure to impress your guests.
— Constant Cookbook
Ingredients
- 300g/10½oz sweet shortcrust pastry
- , for dusting flour
- , for greasing butter
- 3 free-range eggs
- 700g/1lb 9oz rhubarb
- 260g/9¼oz caster sugar
- 1 lemon
- 5 tbsp cornflour
- 4 tbsp water
Instructions
- Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes.
- Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown.
- Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork.
- Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases.
- Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition.
- Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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