Recipe: Rhubarb meringue tart

For us at Fernblick, rhubarb season can't last long enough, as there are so many great recipes featuring this special fruit. Last year, we introduced you to our strawberry and rhubarb cake, and today we have an elegant recipe for rhubarb meringue tart for you. We wish you every success!

Ingredients

Shortcrust pastry:
- 300 g flour
- 2 tbsp fine sugar
- 180 g chilled butter, cut
into pieces - 2 egg
yolks - 2 tbsp water

Filling:
- 300 g
curd cheese - 125 g sour
cream - 30 g icing
sugar - Juice of one
lemon
- Approx. 500 g rhubarb - 300
g sugar - 100 ml water
- Juice of one orange
- One cinnamon stick

Meringue mixture
:- 2 egg
whites - 75 g powdered
sugar - 1 pinch of salt
 

Preparation

The shortcrust pastry is best kneaded on a flat surface. Place the flour, sugar, and butter pieces on the work surface and form a small well. Add the egg yolks and water to this and knead everything into a dough. Form a ball, wrap the dough in plastic wrap, and refrigerate for two hours.
Grease a tart
tin with a little butter. Roll out the dough on a lightly floured surface and line the tin with it. Form a 3 cm high rim to give the tart its characteristic appearance. Prick the dough base several times with a fork, then cover with baking paper and weigh down with uncooked legumes (e.g., beans or lentils). Bake the dough in a hot oven at approx. 170 degrees (top/bottom heat) for 20 minutes.

Now you have time to wash, peel, and cut the rhubarb into pieces. Put the sugar, orange juice, and water in a small saucepan and heat. Once the sugar has dissolved, add a cinnamon stick and the rhubarb. Poach the rhubarb until it is soft. Then remove the rhubarb, drain and leave to cool.

In the meantime, mix the curd cheese with sour cream and powdered sugar until smooth and mix in the lemon juice.
When all the ingredients have cooled, fill the pastry base with the curd cheese mixture and spread the rhubarb on top.
For the meringue decoration, beat the sugar and egg whites until stiff. Then fill a piping bag with the mixture and pipe the meringue onto the rhubarb. Now briefly brown the meringue dots with a blowtorch and you can enjoy the tart.

The Fernblick kitchen team wishes you bon appétit.