Imported from TikTok

Meringue-Topped Rhubarb Tart

Name: Meringue-Topped Rhubarb Tart
Prep time: 45 min
Cook time: 50 min
Total time: 155 min
Yield: 8 servings
Cuisine: French
Ingredients: 150 g Flour (For the shortcrust pastry, plus a little for flouring the work surface.); 70 g Butter (For the shortcrust pastry.); 15 g Sugar (For the shortcrust pastry.); Water (A little, for the shortcrust pastry.); 1000 g Rhubarb (Wash, peel, and cut into small pieces.); 20 g Sugar (For draining the rhubarb.); 3 Egg yolks (For the custard.); 70 g Sugar (For the custard.); 200 ml Heavy cream (For the custard.); 3 Egg whites (For the meringue.); 60 g Powdered sugar (For the meringue.)

Recipe by @camomilicious @camomilicious · TikTok

Imported by roux julien on SeeMeCook

An Alsatian spring tart that is both sweet and tangy, filled with a cream custard and topped with a golden, caramelized meringue.

8 servings155 minFrench

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Ingredients

150 g Flour (For the shortcrust pastry, plus a little for flouring the work surface.)
70 g Butter (For the shortcrust pastry.)
15 g Sugar (For the shortcrust pastry.)
Water (A little, for the shortcrust pastry.)
1000 g Rhubarb (Wash, peel, and cut into small pieces.)
20 g Sugar (For draining the rhubarb.)
3 Egg yolks (For the custard.)
70 g Sugar (For the custard.)
200 ml Heavy cream (For the custard.)
3 Egg whites (For the meringue.)
60 g Powdered sugar (For the meringue.)

Steps

1
Wash and peel the rhubarb, then cut it into small pieces. Toss it with 20 g of sugar and leave it to drain in a colander for at least 1 hour. The description ideally recommends half a day or overnight in the refrigerator to remove excess water and reduce the acidity.
2
Meanwhile, separate the egg whites from the yolks and reserve the whites for the meringue.
3
Prepare the shortcrust pastry by mixing the flour, butter, 15 g of sugar, and a little water until a ball of dough forms.
4
Cover the dough and let it rest in the refrigerator for 15 minutes.
5
Roll out the dough on a floured work surface. Line a tart pan with the dough and prick the base with a fork.
6
Prepare the custard mixture: whisk the egg yolks with 70 g of sugar until the mixture turns pale, then whisk in the heavy cream.
7
Drain the rhubarb, distribute it over the tart base, then pour the custard mixture over it.
8
Bake in a preheated oven at 180 °C for 40 minutes.
9
While the tart is baking, prepare the meringue by whisking the egg whites with the powdered sugar. The source does not specify the whisking technique or the desired consistency.
10
Spread the meringue attractively over the entire tart, then return it to the oven for an additional 10 minutes, until the meringue is nicely golden.
11
Let the tart cool until lukewarm before serving.

Notes

The recipe specifies a draining time of at least 1 hour, ideally half a day or overnight in the refrigerator. The amount of water for the pastry is not specified. The pan and tart diameter are not indicated.