Rhubarb meringue tart

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 250 g Flour
  • 15 g Cocoa powder
  • 50 g Icing sugar
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 125 g Butter
  • 500 g Rhubarb
  • 250 g Schmand
  • 1 package Sauce powder "Vanilla flavor
  • 150 g Sugar
  • 1 Protein (size M)
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Dried peas

Directions

  1. 1

    Mix flour, cocoa, icing sugar and salt. Add 1 egg, butter in small pieces and 1 tablespoon cold water. Mix first with the dough hooks of the hand mixer, then with your hands to a smooth dough.

  2. 2

    Wrap dough in foil and chill for about 20 minutes.

  3. 3

    Grease a round tart dish (24 cm Ø) with lift-off base. Roll out the dough on a floured work surface until round (approx. 27 cm Ø), place it in the mould and raise the rim. Prick the dough base several times with a fork, line with baking paper and fill in dried peas.

  4. 4

    Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 20-25 minutes in a blind oven. After about 15 minutes, lift the dried peas out of the tin with the baking paper. Finish baking the dough.

  5. 5

    In the meantime, clean and wash the rhubarb and cut it into pieces of about 1.5 cm. Separate 1 egg. Mix egg yolk, 4 eggs, sour cream, sauce powder and 50 g sugar. Chill the egg whites for meringue. Remove the mould from the oven, reduce the temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

  6. 6

    manufacturer). Pour a little sour creamy egg glaze on the base and spread rhubarb pieces on top. Pour the rest of the icing over it. Place the tart on the middle shelf of the oven and bake for 25-30 minutes.

  7. 7

    Beat both egg whites until stiff, adding 100 g sugar at the end and beating for 8-10 minutes. Pour the beaten egg whites into a piping bag with a small perforated spout. Remove the cake from the oven and spray the beaten egg whites in small tuffs close together.

  8. 8

    Bake the cake at the same temperature for another 10-12 minutes. Remove from the oven and let it cool down on a cake rack.

Nutrition Facts

KCAL
330 kcal
CARBS
34 g
FATS
18 g
PROTEINS
7 g