Elegant Rhubarb Tart with Pink Strawberry Meringue | Sweet Spring Dessert
A delicate pâte sucrée crust filled with vanilla pastry cream and stewed rhubarb, crowned with a stunning pink strawberry meringue topping.
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Cooking tools:
- Candy thermometer
- Hand mixer
- Tart pan
- Pie weights
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Cooling rack
- Measuring cup
- Measuring spoon
- Kitchen towel
- Airtight container
- Plastic wrap
- Baking sheet
Ingredients
- 1½ cups all-purpose flour
- ¼ cup + 2 tbsp powdered sugar, sifted
- ½ tsp salt
- ½ cup unsalted butter, softened but still chilled
- 1 egg
- 454g (1lb) fresh rhubarb, coarsely chopped
- ½ cup granulated sugar
- 4 tbsp water, divided
- ¼ tsp salt
- 1 tbsp cornstarch
- 1¼ cup half and half
- ¼ cup granulated sugar
- 3 large egg yolks
- 1½ tbsp cornstarch
- 2 tbsp cold unsalted butter, cut into cubes
- 1 cup granulated sugar
- ½ cup water
- 22g (1oz) freeze-dried strawberries, blitzed into powder
- 4 egg whites, room temperature
- ½ tsp cream of tartar
- Lilac blossoms or candied violets for garnish (optional)
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