Rhubarb meringue tart

1.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.

2.Rest the shell in the freezer for 15 minutes, then bake for 15-20 minutes or until it is a light, golden colour.

3.Let the shell cool, then cut off the overhang around the edge with a sharp knife.

4.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.

5.In as bowl, whisk the egg yolks, lemon zest, lemon juice and the sugar until light and fluffy.

6.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.

7.When the sugar is dissolved and the mixture has thickened, add the puréed rhubarb a little at a time.

8.Whisk to combine. Continue to whisk the curd until it has thickened slightly – this should take no more than 5 minutes.

9.Cover the clingfilm that rests directly on the curd to prevent a skin forming.

10.In a clean bowl, make the meringue by whisking the egg whites with an electric mixer until soft peaks form.

11.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.

12.Assemble the tart by spooning the rhubarb curd into the shell, then pipe or spoon the meringue on top.

13.Bake the tart towards the top of the oven for 10-15 minutes or until