Nutrition Facts
6 servings
6
Recipe for Extra Creamy Meringue Rhubarb Tart
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Discover the recipe for an extra creamy and smooth rhubarb meringue tart, perfect to share with family or friends for an exquisite dessert.
For the shortcrust pastry
250 Flour
125 Powdered sugar
1 Egg
100 Butter
1 pinch Salt
100 Sour cream
For the garnish
750 Rhubarb
2 Egg
50 Flour
90 Brown sugar
1 Vanilla sugar
2 Ground almond
For the meringue
1 pinch Salt
100 Sugar
Directions
1
The day before, clean the rhubarb stalks, wash them, and dry them. Cut them into 4 cm pieces and place them in a mixing bowl. Sprinkle with sugar, cover the bowl with a cloth, place it in the fridge, and let it macerate overnight so that the rhubarb releases its juices and does not make the crust soggy. The next day, drain the rhubarb well and set it aside.
2
For the shortcrust pastry: whisk the egg with the granulated sugar and a pinch of salt. Add the flour and then the melted butter. Mix everything until you obtain a fairly homogeneous but mostly sandy dough. Line a tart pan with it.
3
For the filling: using a mixer, whip the eggs with the brown sugar until you obtain a frothy mixture, then fold in the flour, sour cream, and vanilla sugar. Once the mixture is well combined, fold in the chopped rhubarb, drain, and mix. Sprinkle the tart base with ground almonds and distribute the filling evenly.
4
Place in the preheated oven and let bake for 40 minutes at 200°C.
5
To finish For the meringue: whisk the egg whites until stiff with the salt, then incorporate the sugar. Spread the meringue over the tart, making decorations with a fork or a whisk, and return to the oven for about 20 minutes to brown the meringue. Watch closely, as the cooking time varies depending on the power of the oven.
Ingredients
For the shortcrust pastry
250 Flour
125 Powdered sugar
1 Egg
100 Butter
1 pinch Salt
100 Sour cream
For the garnish
750 Rhubarb
2 Egg
50 Flour
90 Brown sugar
1 Vanilla sugar
2 Ground almond
For the meringue
1 pinch Salt
100 Sugar
Directions
Directions
1
The day before, clean the rhubarb stalks, wash them, and dry them. Cut them into 4 cm pieces and place them in a mixing bowl. Sprinkle with sugar, cover the bowl with a cloth, place it in the fridge, and let it macerate overnight so that the rhubarb releases its juices and does not make the crust soggy. The next day, drain the rhubarb well and set it aside.
2
For the shortcrust pastry: whisk the egg with the granulated sugar and a pinch of salt. Add the flour and then the melted butter. Mix everything until you obtain a fairly homogeneous but mostly sandy dough. Line a tart pan with it.
3
For the filling: using a mixer, whip the eggs with the brown sugar until you obtain a frothy mixture, then fold in the flour, sour cream, and vanilla sugar. Once the mixture is well combined, fold in the chopped rhubarb, drain, and mix. Sprinkle the tart base with ground almonds and distribute the filling evenly.
4
Place in the preheated oven and let bake for 40 minutes at 200°C.
5
To finish For the meringue: whisk the egg whites until stiff with the salt, then incorporate the sugar. Spread the meringue over the tart, making decorations with a fork or a whisk, and return to the oven for about 20 minutes to brown the meringue. Watch closely, as the cooking time varies depending on the power of the oven.
Notes
-
Sarah
Delicious As for me, I simmer my rhubarb with just a teaspoon of sugar. When it is nice and tender, I place it on my tart base, which helps prevent the pastry from becoming soggy. -
Mirabelle
Please provide the text you would like to have translated. -
Sophette
Excellent -
rosalie-m
Pie made this weekend; I recommend this recipe. Thank you for this generous sharing.
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