Rhubarb Tart with Strawberry Meringue (Printable Version)
# What You’ll Need:
→ Pâte Sucrée
01 -
1½ cups all-purpose flour
02 -
¼ cup + 2 tbsp powdered sugar, sifted
03 -
½ tsp salt
04 -
½ cup unsalted butter, softened but still chilled
05 -
1 egg
→ Stewed Rhubarb
06 -
454g (1lb) fresh rhubarb, coarsely chopped
07 -
½ cup granulated sugar
08 -
4 tbsp water, divided
09 -
¼ tsp salt
10 -
1 tbsp cornstarch
→ Vanilla Pastry Cream
11 -
1¼ cup half and half
12 -
¼ cup granulated sugar
13 -
¼ tsp salt
14 -
3 large egg yolks
15 -
1½ tbsp cornstarch
16 -
2 tbsp cold unsalted butter, cut into cubes
→ Strawberry Meringue
17 -
1 cup granulated sugar
18 -
½ cup water
19 -
22g (1oz) freeze-dried strawberries, blitzed into powder
20 -
4 egg whites, room temperature
21 -
½ tsp cream of tartar
22 -
Lilac blossoms or candied violets for garnish (optional)
# Steps to Follow:
01 -
In a large bowl, whisk to combine the flour, sugar, and salt. Cut the butter into cubes and add to the flour mixture. Using the rubbing method or a pastry cutter, cut the butter into the flour mixture until it resembles breadcrumbs. Add the egg, and using a rubber spatula, mix until a dough starts to form. Turn the dough out onto a counter and briefly knead until it forms a smooth ball.
02 -
Press the dough into a disc and wrap with parchment paper. Transfer to the fridge and chill for 30 minutes.
03 -
Place the dough on a well-floured surface and sprinkle with flour. Roll the dough out to a ⅛" thickness. Transfer to a 9" tart pan and press into the pan to conform to the shape. Trim the edges and prick the dough all over with a fork. Return to the fridge and chill for another 30 minutes. While the dough is chilling, preheat the oven to 375°F.
04 -
Line the pastry with parchment paper and fill with pie weights or dried beans or lentils. Place the tart shell in the oven and bake for 15 minutes. Remove the parchment paper and weights and bake for another 15 minutes or until golden. Take the shell out of the oven and set aside to cool.
05 -
Place the rhubarb, sugar, salt, and 2 tablespoons of the water in a small saucepan. Bring the mixture to a boil and reduce to a simmer. Simmer until the rhubarb falls apart. When the rhubarb is just about done, take a small bowl and whisk to combine the remaining water and the cornstarch. Stir the mixture into the simmering rhubarb and continue to stir until the mixture becomes thick and glossy. Take off the heat and let cool.
06 -
Pour the half and half, sugar, and salt into a small saucepan and place over medium-low heat. Heat the cream until steam begins to gather on the surface and it's on the verge of boiling. While the cream is heating up, whisk to combine the egg yolks and cornstarch. Once the cream is hot, add a few ladlesful of the cream mixture to the yolk mixture while whisking constantly to temper the eggs. Pour the yolk mixture into the saucepan and cook over low heat until the cream thickens and becomes glossy.
07 -
Take the pastry cream off of the heat and add the butter. Stir until the butter melts. Pour the cream into the tart shell and add the stewed rhubarb on top. Cover and let chill for 3 hours or until set.
08 -
Place the water, sugar, and strawberry powder in a small saucepan and bring to a boil. Once the mixture is boiling don't stir it anymore. Heat the mixture until it registers a temperature of 230-240°F on a candy thermometer. While the sugar mixture is heating up, whisk the egg whites and cream of tartar on high using a hand mixer or a stand mixer until soft peaks form.
09 -
With the mixer running, stream the hot sugar mixture into the egg whites. Continue to whisk until stiff peaks form.
10 -
Place the Strawberry Meringue on top of the set Rhubarb Custard Tart. Toast the meringue with a kitchen torch or leave as is. Garnish with lilac blossoms or candied violets, if desired.
# Additional Notes:
01 -
For a more pudding-like consistency in the pastry cream, use only two egg yolks instead of three.
02 -
The stewed rhubarb can be made without cornstarch and used as a topping for porridge, scones, or pancakes.
03 -
If making in advance, keep the meringue and tart separate until just before serving. Store the tart in the refrigerator if keeping for more than three hours. Keep the meringue at room temperature. The meringue is best eaten the day it's made.