Rhubarb Tart Recipe

The night before, peel the rhubarb and cut it into 2 cm pieces. Place it in a bowl and sprinkle with 100 g of sugar. Mix, cover the bowl, and place it in the refrigerator overnight to allow the rhubarb to release its juice. The next day, drain the rhubarb well using a strainer placed over a bowl to catch the juice. Do not discard it, as it can be used to make a delicious jelly.

Preheat the oven to 180°C, static heat.

Prepare the dough. Pour the flour into the bowl of a food processor. Add the salt and vanilla sugar and mix for a few seconds to incorporate. Add the cold butter cut into pieces and mix a bit more until you obtain a sandy mixture. Transfer this mixture to a bowl, add the water, and knead by hand until you get a smooth and homogeneous dough that does not stick.

Roll out the dough to obtain a circle slightly larger than the mold, about 3 mm thick. Line the mold (preferably with a removable bottom) with the dough and trim the excess.

Prick the bottom of the tart crust with a fork and evenly distribute the drained pieces of rhubarb inside.

Bake for 25 minutes.

In the meantime, prepare the custard mixture. In a bowl, whisk together the eggs, egg yolks, 140 g of sugar, and vanilla sugar. Add the cornstarch and mix well to incorporate. Then do the same with the liquid cream. Remove the tart from the oven and pour the custard mixture evenly on top.

Bake for another 40 minutes or until the surface of the pie and the crust are golden brown. Monitor your oven as all ovens cook differently. Remove the pie from the oven and let it cool for a few minutes while preparing the meringue.

In a bowl, beat the egg whites until stiff peaks form with a pinch of salt. Gradually add the sugar in 3-4 portions, mixing a little between each addition to incorporate it well. The resulting meringue should be smooth, firm, and glossy, forming a beak shape. Pour the meringue into a piping bag and pipe it onto the tart. If you don't have a piping bag, spread the meringue over the tart using a spatula.