Rhubarb meringue tart

Name: Rhubarb meringue tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g Flour; 1 knife tip Baking Powder; 200 g Sugar; 100 g Butter; 600 g Rhubarb; 300 ml Cherry nectar; 1 package Vanillin sugar; 1 package Pudding powder "Vanilla Flavor"; 2 Protein (size M); 1 pinch Salt; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp dried pulses

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g Flour
1 knife tip Baking Powder
200 g Sugar
100 g Butter
600 g Rhubarb
300 ml Cherry nectar
1 package Vanillin sugar
1 package Pudding powder "Vanilla Flavor"
2 Protein (size M)
1 pinch Salt
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
baking paper
7-10 Tbsp dried pulses

Directions

1
Knead flour, baking powder, 50 g sugar and butter in flakes to a smooth dough. Cover and chill for about 30 minutes. Grease tart tin (24 cm Ø) and dust with flour. Roll out the dough on a floured work surface and place it in the form. Cut the edges of the dough smooth. Prick the base several times with a fork.
2
Cover with baking parchment, spread legumes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes until completely dark. Take out, remove baking paper with the pulses. Clean, wash and cut the rhubarb into pieces of approx. 2 cm width. Put juice, 50 g sugar, vanillin sugar and rhubarb in a pot, bring to the boil, cover and simmer for about 2 minutes. Stir pudding powder with 5-6 tablespoons of water until smooth. Remove the pot from the heat, stir in the custard powder and simmer for about 1 minute while stirring. Leave to cool down a little. Put the compote into the mould and smooth it down. Bake in the oven at the same temperature on the lower shelf for about 20 minutes. Beat the egg white until stiff, add 100 g sugar and salt.
3
Stir pudding powder with 5-6 tablespoons of water until smooth. Remove the pot from the heat, stir in the custard powder and simmer for about 1 minute while stirring. Leave to cool down a little. Put the compote into the mould and smooth it down. Bake in the oven at the same temperature on the lower shelf for about 20 minutes. Beat the egg white until stiff, add 100 g sugar and salt. Pour meringue mixture into a piping bag with a star-shaped spout. Spray it snake-shaped on the edge of the tart. Bake for another 5-8 minutes at the same temperature on the middle shelf. Let it cool down. Dust the rim with icing sugar
4
Pour meringue mixture into a piping bag with a star-shaped spout. Spray it snake-shaped on the edge of the tart. Bake for another 5-8 minutes at the same temperature on the middle shelf. Let it cool down. Dust the rim with icing sugar