Rhubarb Meringue Tart
1 x sheet of frozen shortcrust pastry, thawed
1 tsp milk
6 rhubarb stalks, cut into 1cm chunks
120g caster sugar
4 egg yolks
Zest and juice from ½ a lemon
45g cold butter, cubed
For the meringue:
6 egg whites
300g caster sugar
1 tsp white vinegar
1 tsp vanilla extract
1 tsp cream of tartar
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry on a lightly-floured work surface and use it to line the base of a 23cm tart tin. Trim off any excess. Refrigerate for 15 minutes, then line with parchment paper and fill with baking beans.
- Bake for 20 minutes, then remove the beans and parchment paper, brush with the milk and bake for 10-15 minutes until just golden.
- Heat the rhubarb and 50g of sugar in a saucepan over a medium heat, stirring, for 15 minutes until very soft. Transfer to a blender and purée until smooth. Push the mixture through a sieve and discard any pulp.
- Heat the egg yolks, lemon zest, lemon juice and remaining sugar in a bowl over a saucepan of simmering water, until the sugar dissolves.
- Gradually whisk in the rhubarb purée and the butter until thickened. Remove from the heat.
- Beat the egg whites for the meringue until soft peaks form. Slowly whisk in the sugar until stiff peaks form and the mixture is glossy.
- Add the vinegar, vanilla extract and cream of tartar and beat until combined.
- Spoon the rhubarb custard into the tart shell. Pipe or spoon over the meringue.
- Bake for 10-15 minutes until the meringue is golden. Serve chilled or at room temperature.
Per Serving 247kcals, 6.4g fat (3g saturated), 45.2g carbs, 42.6g sugars, 3.7g protein, 0.6g fibre, 0.06g sodium.