Recipe for Extra Creamy Meringue Rhubarb Tart

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.

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.

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.

Place in the preheated oven and let bake for 40 minutes at 200°C.

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.