Recipe for Raspberry Meringue Tart with Rhubarb

Preheat the oven to 180°C (350°F).

Butter a tart pan and line it with the shortcrust pastry, overlapping the pieces.

Bake blind for 20-25 minutes until golden, then set aside.

In a saucepan, heat the lemon juice with the raspberry pieces over low heat. Whisk the eggs with the brown sugar, then add them to the saucepan when the juice is hot.

Mix over medium heat until the mixture becomes thick and creamy. Then let it cool slightly and gradually incorporate the butter in pieces.

Pour the mixture into the baked pie crust and refrigerate for 3 hours.

Meanwhile, in a saucepan, add the rhubarb with the sugar and vanilla sugar, then cook over medium heat until you obtain a syrupy rhubarb purée.

Whip the egg whites until stiff peaks form, then gradually fold in the rhubarb puree while whisking at high speed.

Spread the meringue over the pie and place it under the broiler for a few minutes to brown it.