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rhubarb meringue tart

Rhubarb Meringue Tart

Showstopper tart for special occasions: a flambéed Rhubarb Meringue Tart. Stunning looking and really delicious! And not that complicated to prepare ;)
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 23 minutes
Total Time 7 hours
Course Tarts
Cuisine International

Equipment

  • 24cm tart tin
  • Mixing bowl
  • Rolling Pin
  • Baking parchment
  • Baking weights
  • Saucepan
  • Piping bag
  • Kitchen torch

Ingredients
  

For the crust

  • 1 3/4 cup all-purpose flour 230g
  • 1.8 oz. confectioners’ sugar 50g
  • salt a pinch
  • 1/2 cup cold butter 120g
  • 2 medium egg yolks
  • 2 tbsp. cold water

For the filling

  • 25 oz. rhubarb 700g
  • 3.5 oz. raspberries 100g
  • 0.9 oz. cornstarch 25g
  • 1/4 cup sugar 50g
  • 1/2 tsp. vanilla extract
  • 1 cup rhubarb juice or water, 250ml
  • 2 gelatin leaves

For the meringue

  • 4 medium egg whites very fresh
  • salt a pinch
  • 3/4 cup sugar 150g

Instructions
 

  • Mix flour, confectioners’ sugar, and salt in a large bowl. Add the cold butter in small pieces and cut into smaller pieces about the size of peas. Add egg yolks and cold water and mix first with a fork, then work quickly with your hands to create a smooth dough. Wrap and chill for at least 1 hour or overnight.
  • Roll out the dough slightly larger than a 9.5 inches (24cm) tart tin. Grease the tin, line it with the dough, and chill for about 30 minutes.
  • Preheat the oven to 390°F (200°C). Prick the bottom, line with baking parchment, fill with baking weights, and bake on the lowest rack for about 15 minutes. Remove the weights and parchment and bake another 6-8 minutes until colored. Cool on a wire rack.
  • Clean the rhubarb and cut into slices or cubes. Mix the sugar, cornstarch, vanilla extract and some of the rhubarb juice (or water) until smooth.
  • Heat the remaining juice (or water) with the rhubarb and raspberries. Once boiling, add the cornstarch mixture and simmer for about 6-8 minutes while stirring until thickened.
  • Soak the gelatin leaves in cold water for about 5 minutes.
  • Remove the compote from the heat, let cool briefly, then add the gelatin and stir until dissolved.
  • Let the compote cool for 20-30 minutes, then fill the tart. Cool completely, then refrigerate for at least 4 hours or overnight.
  • When ready to serve, whisk the egg whites and salt until foamy, slowly add the sugar, and whisk until thick and glossy.
  • Pipe the meringue on top of the cooled tart and flambé with a kitchen torch. Serve immediately.

Notes

Enjoy baking! If you don’t trust raw egg whites, you can also make the meringue with pasteurized egg whites.
Keyword meringue tart, rhubarb meringue tart, rhubarb tart recipe, special occasion tart