Rhubarb Cream Tart with Strawberry Meringue
Indulge in the delightful Rhubarb Cream Tart with Strawberry Meringue, a visually stunning dessert that perfectly balances sweet and tart flavors. This elegant treat features a buttery pâte sucrée crust filled with creamy vanilla pastry cream and topped with vibrant strawberry meringue. Ideal for spring gatherings or any special occasion, this tart will not only impress your guests but also satisfy your sweet cravings. With its layered textures and refreshing taste, it’s a dessert that everyone will love.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- ¼ tsp salt
- 3 large egg yolks
- 1½ tbsp cornstarch
- 2 tbsp cold unsalted butter (cut into cubes)
- 1 cup granulated sugar (for meringue)
- ½ cup water
- 22g (1oz) freeze-dried strawberries (blitz into a powder)
- 4 egg whites (room temperature)
- ½ tsp cream of tartar
- Optional garnish: Lilac blossoms or candied violets
Instructions
- Prepare the pâte sucrée by mixing flour, powdered sugar, salt, and butter in a food processor until crumbly. Add the egg and pulse to form dough. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough, press into tart pan, prick bottom, and bake for 20 minutes until golden.
- For the rhubarb filling, cook chopped rhubarb with sugar, water, salt, and cornstarch over medium heat until softened. Cool.
- Heat half-and-half in a saucepan; whisk together egg yolks, sugar, salt, and cornstarch in a bowl. Gradually add warm half-and-half to yolk mixture before returning to heat until thickened.
- Assemble by spreading pastry cream in the cooled crust followed by the rhubarb filling.
- For strawberry meringue, boil sugar and water until soft ball stage. Beat egg whites with cream of tartar until soft peaks form; gradually add hot syrup and beat until glossy.
- Fold strawberry powder into meringue and spread over tart. Lightly brown if desired.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 325
- Sugar: 27g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg