Rhubarb meringue tart
Fans of lemon meringue pie will adore this variation, which of course uses rhubarb curd instead of lemon.Photography by Todd Eyre.
- 1 sheet shortcrust pastry
- 2 1/2 cups rhubarb, cut into 1cm chunks
- 1/4 cup caster sugar
- 4 egg yolks
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1/4 cup caster sugar
- 70 g butter, cut into chunks
- 3 egg whites
- 1 cup caster sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Preheat oven to 180°C. Line a tart tin with the shortcut pastry - I like to roll it thinner than it comes in the packet. Patch up any gaps you may have and leave some excess to hang over the edges.
- Rest the shell in the freezer for 15 minutes, then bake for 15-20 minutes or until it is a light, golden colour.
- Let the shell cool, then cut off the overhang around the edge with a sharp knife.
- To make the rhubarb curd, cook the rhubarb and sugar on a medium heat until the rhubarb pieces are very soft. Using a stick blender, blend the rhubarb until it forms a smooth purée.
- In as bowl, whisk the egg yolks, lemon zest, lemon juice and the sugar until light and fluffy.
- Sit the bowl over a medium saucepan containing water and bring the water to boil. Keep whisking as the mixture warms through, then gradually add the butter.
- When the sugar is dissolved and the mixture has thickened, add the puréed rhubarb a little at a time.
- Whisk to combine. Continue to whisk the curd until it has thickened slightly - this should take no more than 5 minutes.
- Cover the clingfilm that rests directly on the curd to prevent a skin forming.
- In a clean bowl, make the meringue by whisking the egg whites with an electric mixer until soft peaks form.
- Slowly add the sugar while continuing to whisk until the meringue looks glossy. Add the vinegar and vanilla extract towards the end of the beating.
- Assemble the tart by spooning the rhubarb curd into the shell, then pipe or spoon the meringue on top.
- Bake the tart towards the top of the oven for 10-15 minutes or until
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