Rhubarb and Meringue Tart a la Christine Ferber

Name: Rhubarb and Meringue Tart a la Christine Ferber - Catalina A.
Ingredients: Shortcrust pastry: 125 g of flour; 90 g of soft butter; 1 teaspoon of powdered sugar; a pinch of salt; 3.5 cl of cold water. Cream: 5 cl of liquid cream; 3 cl of milk; 2 medium eggs; 15 g of sugar (I used 50 g because my rhubarb was very sour). For finishing: 400 g of rhubarb; 2 medium eggs; 90 g of powdered sugar; a pinch of salt; 10 g of granulated sugar.

Meat - Rhubarb and Meringue Tart a la Christine Ferber by Catalina A. - Recipia

To prepare a delicious rhubarb and meringue tart, we start by making the crust. We dissolve the salt in warm water, then add the cubed butter, mixing until fully incorporated. We continue by gradually adding the flour, mixing with a spatula or by hand until we obtain a smooth and non-sticky dough. We form a ball from the dough, wrap it in plastic wrap, and refrigerate it for at least 3 hours; preferably, let it rest overnight to enhance the flavors. After the dough has chilled sufficiently, we take it out and roll it out on a silicone mat or parchment paper, ensuring we achieve a round, even shape. We grease a tart pan with butter, then place the dough inside, gently pressing the edges to fit the shape. We cover the dough with a circle of parchment paper and add dried legumes, such as beans, chickpeas, or lentils, to prevent it from puffing up. We place the pan in a preheated oven at 180 degrees Celsius and bake for 15 minutes. In the meantime, we prepare the cream that will complete the tart. We mix all the necessary ingredients in a bowl, using a whisk or mixer to achieve a smooth and creamy mixture. We wash the rhubarb and cut it into small pieces, preparing it to be added to the tart. After the dough is baked, we remove the dried legumes and paper, then add the rhubarb pieces over the tart crust. We pour the cream evenly on top, ensuring it covers the rhubarb well, and return the tart to the oven for another 40 minutes. Meanwhile, we can prepare the meringue. By beating the egg whites of the two remaining eggs with a pinch of salt, we will obtain a light foam. When it starts to thicken, we gradually add the granulated sugar, continuing to mix. When the meringue becomes glossy and firm, we start to incorporate the powdered sugar, achieving an airy and stable mixture. After the tart has baked, we take it out of the oven and place it on a rack to cool. Using a piping bag, we apply the meringue on top of the tarts, creating various designs. We sprinkle powdered sugar on top for added sweetness and shine, then put the tart back in the oven for another 15 minutes at 180 degrees Celsius until the meringue becomes slightly golden. Once the tart is ready, we let it cool completely on the rack. We serve the tart slightly warm to enjoy its delicious flavors and contrasting textures. Enjoy!

Ingredients

Shortcrust pastry: 125 g of flour
90 g of soft butter
1 teaspoon of powdered sugar
a pinch of salt
3.5 cl of cold water. Cream: 5 cl of liquid cream
3 cl of milk
2 medium eggs
15 g of sugar (I used 50 g because my rhubarb was very sour). For finishing: 400 g of rhubarb
2 medium eggs
90 g of powdered sugar
a pinch of salt
10 g of granulated sugar.

Rhubarb and Meringue Tart a la Christine Ferber

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