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This rustic rhubarb cream tart combines tangy seasonal rhubarb with silky vanilla pastry cream and a billowy strawberry meringue topping for a show-stopping dessert that celebrates spring's finest flavors. The buttery pâte sucrée crust provides the perfect foundation for layers of creamy richness and bright fruit complexity.
I first created this tart for a Mother's Day brunch, and my family now requests it annually when rhubarb appears at our farmers market. The striking pink meringue never fails to elicit gasps when brought to the table.
Ingredients
- All-purpose flour forms the base of our pâte sucrée with its reliable structure and neutral flavor
- Powdered sugar adds sweetness without grittiness to the delicate crust
- Unsalted butter provides rich flavor and flaky texture look for European-style with higher fat content
- Fresh rhubarb with its bright crimson stalks brings signature tartness choose firm stalks without blemishes
- Freeze-dried strawberries create natural color and flavor in the meringue without adding moisture
- Half and half gives the pastry cream luxurious richness without being too heavy
- Egg yolks enrich and thicken the pastry cream while adding golden color
- Cream of tartar stabilizes the meringue for those beautiful peaks
Step-by-Step Instructions
- Prepare the pâte sucrée
- Whisk dry ingredients together to ensure even distribution. The combination of flour, powdered sugar and salt creates a tender yet structurally sound foundation for our tart. Cut cold butter into small cubes before incorporating into the flour mixture. Using the rubbing method creates those essential tiny pockets of butter that will make your crust flaky and tender. Work quickly to prevent the butter from warming.
- Make the pastry cream
- Heat half and half until steaming but not boiling. Proper temperature is crucial here to ensure the eggs will thicken the cream without scrambling. Temper the egg yolks by slowly adding hot cream while whisking constantly. This gradual temperature increase prevents the eggs from cooking too quickly and becoming lumpy. Cook over low heat, stirring constantly until the mixture coats the back of a spoon in a thick, glossy layer.
- Prepare the stewed rhubarb
- Simmer rhubarb with sugar until completely soft. This slow cooking breaks down the fibrous texture while concentrating the tart flavor. Watch carefully as it can quickly go from perfect to overcooked. The cornstarch slurry added at the end creates that beautiful glossy finish and thickens any excess liquid for a more concentrated flavor.
- Create the strawberry meringue
- Boil sugar syrup to exactly the right temperature. This precision ensures proper structure and stability in your finished meringue. Having room temperature egg whites is essential for maximum volume. Whip to soft peaks before adding the hot syrup to create the perfect base. Stream in hot syrup very slowly while beating continuously to prevent cooking the egg whites prematurely.
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The combination of tart rhubarb with sweet strawberry meringue creates a magical balance that elevates this dessert beyond a simple fruit tart. My grandmother always insisted on using the reddest rhubarb stalks possible, claiming they not only looked prettier but had a more complex flavor profile.
Make-Ahead Options
The beauty of this tart lies in its components, which can be prepared separately in advance. The pâte sucrée can be made up to three days ahead and stored tightly wrapped in the refrigerator. Blind bake the shell a day before for convenience. Both the pastry cream and stewed rhubarb will keep well refrigerated for up to two days. However, the meringue should be prepared just before serving for the best texture and appearance.
Seasonal Variations
While this recipe shines during spring when rhubarb is at its peak, you can adapt it throughout the year. In summer, substitute the rhubarb with mixed berries or stone fruits like peaches or plums. Fall brings opportunities for poached pears or spiced apples. The pastry cream base remains constant while the fruit filling and meringue flavor can change with the seasons.
Serving Suggestions
Serve this tart slightly chilled rather than cold from the refrigerator to allow the flavors to fully develop. A side of lightly sweetened whipped cream provides a neutral counterpoint to the tangy rhubarb. For special occasions, garnish with edible flowers or candied citrus peel. This tart pairs beautifully with a glass of sparkling wine or a light dessert tea.
Troubleshooting Tips
Weepy meringue often results from adding the sugar syrup too quickly or not cooking it to the proper temperature. If your pastry cream seems thin after cooking, it likely needs another minute or two on the heat to activate the cornstarch fully. Allow the assembled tart to set in the refrigerator for at least three hours to ensure clean slices when serving.
Common Queries
- → Can I make this tart ahead of time?
Yes, you can prepare components in advance. Keep the meringue and tart separate until serving time. The tart (with crust, pastry cream and rhubarb) can be refrigerated for up to 24 hours. Prepare the meringue on the day of serving for best results, as noted in the recipe.
- → What can I substitute for freeze-dried strawberries?
If freeze-dried strawberries aren't available, you could use freeze-dried raspberries for a similar pink hue and berry flavor. Alternatively, omit the fruit powder for a classic white meringue and add a drop of food coloring if desired.
- → How do I prevent a soggy tart crust?
The blind baking method in this recipe (baking the crust with weights, then without) creates a barrier against moisture. Ensure the crust is fully cooled before adding fillings, and don't add the meringue until just before serving for the crispest result.
- → What's the best way to cut clean slices?
For pristine slices, dip a sharp knife in hot water and wipe it clean between cuts. Refrigerate the tart (without meringue) until firm before slicing, then add the meringue topping afterward for individual servings.
- → Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well for the stewed component. Thaw completely and drain excess liquid before cooking. You may need to adjust the cornstarch slightly, as frozen rhubarb often releases more moisture than fresh.
- → How can I tell when my meringue is properly whipped?
Your strawberry meringue is ready when it forms stiff, glossy peaks that hold their shape when the beater is lifted. The mixture should feel smooth, not grainy, indicating the sugar is fully dissolved. Be careful not to overwhip, which can cause the meringue to become dry and separate.