Rhubarb and coconut meringue tart recipe
Bittersweet rhubarb is complemented by sweet, soft and fluffy meringue topping and toasted coconut in this gorgeous dessert recipe.
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Cooking tools:
- Food processor
- Fluted loose-bottomed tart tin
- Baking beans
- Rolling pin
- Fine-mesh sieve
- Kitchen scale
- Measuring spoon
- Pie weights
- Oven
- Baking sheet
- Roasting pan
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
- Parchment paper
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 700g trimmed rhubarb, cut into 3cm pieces
- 160g golden caster sugar, plus 1 tbsp extra to taste
- Grated zest and juice of ½ orange
- 4 tbsp cornflour
- 4 large free-range egg yolks (use the whites in the meringue)
- 50g unsalted butter, melted
- 50g desiccated coconut
- 200g plain flour, plus extra for dusting
- 1 tbsp caster sugar
- 110g unsalted cold butter, cubed
- About 2 tbsp iced water
- 3 large free-range egg whites
- 175g caster sugar
- 40g desiccated coconut
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