Recipe for Rhubarb, Strawberry, and Biscuit Tart

Prepare the shortcrust pastry. In a bowl, mix the softened butter with the sugar using a spoon. Add the egg and mix again to incorporate it. Add the crushed cookies and the flour, and knead the dough by hand until you obtain a smooth and non-sticky ball of dough. Do not knead for too long. Wrap the dough in plastic wrap and place it in the refrigerator for 1 hour.

Prepare the filling. Cut the rhubarb into small pieces and place it in a mixing bowl. Remove the stems from the strawberries and cut them into pieces. Add them to the rhubarb. Add the cornstarch, sugar, and mix to coat.

Preheat the oven. Preheat the oven to 180°C, static heat.

Prepare the tart. Take the dough out of the fridge, roll it out, and fit it into a 30 cm tart pan, preferably with a removable bottom. Spread the filling over the tart base. Bake in the oven for 30 minutes.

Prepare the meringue. Meanwhile, prepare the meringue. In a bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, mixing a little between each addition to incorporate it well. The resulting meringue should be smooth, firm, and shiny, forming a bird's beak. Add the crushed cookies, the vanilla extract, and mix a little more to incorporate them.

Finish the tart. After 30 minutes of baking, take the tart out of the oven, add the topping on top and spread it evenly with a spatula, pressing gently to make it penetrate between the pieces of fruit. Then smooth the surface. Return to the oven and bake for another 15-20 minutes. Let cool before removing from the mold and serving.