Rhubarb Meringue Tart

Summary

Ingredients

For the ground:

• 200 g flour
• 25 g walnuts, round
• 115 g butter
• 30 grams sugar
• 1 large egg yolk
• 1 tablespoon water

For the filling:

• 675 g rhubarb, cleaned and cut into small pieces
• 250 g suar, (75 + 175 )
• 3 medium orange (s), juice and zest
• 2 large egg (s), separated
• 75 g cornstarch
• Beans, dried, for blind baking
• Whipped cream, for serving

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Instructions

1. For the base, mix the flour with the walnuts and knead in the butter. Then add the sugar and the egg yolk, if necessary 1 tablespoon of water.
2. Put the egg white aside in a mixing bowl, it will be used for later.
3. Wrap the dough in cling film and place in the fridge for 30 minutes.
4. Then preheat the oven to 190 degrees and line a 23 cm large tart pan with the dough.
5. Pierce the ground several times with a fork and cover with aluminum foil. Then come the beans and then the base is baked for 15 minutes.
6. In the meantime you start with the filling, first clean the rhubarb and cut into pieces. Rub the peel of the oranges and squeeze them. The rhubarb is boiled with 75 g sugar and the orange zest, simmer until it is soft. Preferably so that you can still recognize the pieces.
7. Now you take the bottom out of the oven, remove the aluminum foil with the beans and divide the first egg for the filling.
8. The egg white is added to the one already set aside. Now spread the egg yolk on the bottom and the edge, then bake it again for 15 minutes to the end. It should be a nice golden color and crispy, remove it and let it cool.
9. The cornstarch is mixed with the orange juice, the pot with the rhubarb is removed from the stove. Now stir in the starch with the orange juice and put the pot back on the stove. Let the whole boil for about one to two minutes, stirring constantly. Take the pot off the stove and let it cool down a bit. Now divide the last egg, add the egg white to the other two and stir the egg yolk into the rhubarb filling. This is then filled onto the pre-baked base. Beat the egg whites very stiffly and then slowly pour in the remaining sugar. Beat again vigorously and then spread the meringue on the rhubarb - orange filling.
10. You can then make the whole thing a little wavy, the tips then become darker and it looks very nice. The tart is then again in the oven for about 25 minutes until the meringue is golden in color. It tastes good served warm or chilled with a dollop of cream next to it.

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