Rhubarb meringue tart

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Beat the egg whites until stiff, add 180 g sugar and continue beating for about 5 minutes until the sugar has dissolved. Add lemon juice at the end. Line two baking trays with baking paper and spread 12 blobs of beaten egg white (2 tablespoons each) on top. Shape meringue mixture with a spoon into peelings. Pour the rest of the meringue into a freezer bag, cut off a tip and squirt 12 small tuffs. Dry in the preheated oven (electric cooker: 75 °C/ circulating air: 50 °C/ gas: level 1) for about 3 hours.

2. 2

   In the meantime, clean and wash the rhubarb and cut it diagonally into slices. Bring cherry nectar, 4 tablespoons of sugar and vanillin sugar to the boil. Add the rhubarb pieces and cook for 3-5 minutes. Lift out with a skimmer and drain. Stir cornflour and 5 tablespoons of cold water until smooth. Stir into the juice and bring to the boil briefly. Fold in rhubarb and let it cool down. Roast the almonds in a pan without fat, remove. Let meringue shells cool down. Coarsely chop the chocolate coating and melt in a warm water bath. Spread the chocolate coating on the shells and let them dry. Whip cream until stiff.

3. 3

   Fold in rhubarb and let it cool down. Roast the almonds in a pan without fat, remove. Let meringue shells cool down. Coarsely chop the chocolate coating and melt in a warm water bath. Spread the chocolate coating on the shells and let them dry. Whip cream until stiff. Fill the bowls alternately with rhubarb, cream and rhubarb and finish with meringue tuffs. Sprinkle with almonds

4. 4

   Waiting time approx. 150 minutes

Nutrition Facts

KCAL
200 kcal

CARBS
29 g

FATS
8 g

PROTEINS
3 g