Rhubarb Meringue Tart Recipe
Rhubarb Meringue Tart is an elegant twist on the traditional pie. This tart has luscious curd filling in a crisp crust and it's topped with mounds of toasted meringue.
servings
Ingredients
- 1 recipe rhubarb curd
- 1 recipe Tart dough
Meringue
- 3 large egg whites (room temperature)
- 6 oz granulated sugar (⅔ cup)
- ½ teaspoon cream of tartar
- ¼ teaspoon table salt
- 2 teaspoon vanilla extract
Instructions
- Make the curd according to the recipe. Set aside while making the crust. (The curd should still be slightly warm when poured into the tart shell.)
- Preheat the oven to 375 °F. Roll the short dough to fit into a 10" or 12" fluted tart pan with a removable bottom. Use a fork to prick the bottom of the dough all over and blind bake until golden brown.
- Remove the pan from the oven and pour the still warm curd into the tart shell. Allow the shell and curd to cool to room temperature. Refrigerate the tart for several hours or overnight until the filling is set.
- To make the meringue, combine 3 large egg whites, 6 oz granulated sugar, ½ teaspoon cream of tartar and ¼ teaspoon table salt in the bowl of a stand mixer or a large mixing bowl. Set the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk the egg whites until the temperature reaches 160°F.
- Remove the bowl from the heat and add 2 teaspoon vanilla extract. Whip the whites on high speed until stiff peaks form and the whites are cooled. About 4-5 minutes.
- Preheat the broiler in the oven. Spread or pipe the meringue over the rhubarb curd. Put the tart under the broiler to brown the meringue. If you have a propane torch you can use that to brown the meringue instead of broiling.
- The assembled tart will keep in the refrigerator for several days but is best the day it's made.
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Notes
- To work ahead the curd can be made up to several days before using (or several weeks if frozen). Warm the curd in the microwave until it's pourable before filling the tart shell.
- The tart shell can be baked and kept at room temperature (wrapped) for several days before filling.
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