Rhubarb tart with meringue crumbs

Name: Rhubarb tart with meringue crumbs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 75 g Butter or margarine; 1 Egg Yolk; 125 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp 1; 7-10 Tbsp pinch of salt; 175 g Flour; 1 knife tip + 1 teaspoon baking powder; 50 g ground hazelnuts; 2 Eggs (size M); 50 g Cornstarch; 1 kg Rhubarb; 350 ml red currant juice © no longer on sale; 7-10 Tbsp !!©; 1 package Vanilla-flavoured pudding powder (for 1/2 l liquid; for cooking; 7-10 Tbsp ); 250 g Whipped cream; 1 (100 g) bag of meringue; 25 g Pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

75 g Butter or margarine
1 Egg Yolk
125 g Sugar
1 package Vanillin sugar
7-10 Tbsp 1
7-10 Tbsp pinch of salt
175 g Flour
1 knife tip + 1 teaspoon baking powder
50 g ground hazelnuts
2 Eggs (size M)
50 g Cornstarch
1 kg Rhubarb
350 ml red currant juice © no longer on sale
7-10 Tbsp !!©
1 package Vanilla-flavoured pudding powder (for 1/2 l liquid; for cooking
7-10 Tbsp )
250 g Whipped cream
1 (100 g) bag of meringue
25 g Pistachio kernels
7-10 Tbsp Grease

Directions

1
Cream soft fat, egg yolk, 50 g sugar, vanillin sugar and salt. Mix 125 g flour, 1 pinch of baking powder and hazelnuts and fold in with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough and cover and leave to cool for approx. 30 minutes. Grease the bottom of a springform pan (26 cm Ø). Roll out the dough to the size of the form. Prick the base several times with a fork. Pre-bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 10 minutes.
2
In the meantime, separate the eggs. Beat the egg whites until stiff, adding the remaining sugar. Carefully stir in the egg yolk. Sift the remaining flour, starch and 1 teaspoon of baking powder over the egg yolk and fold in loosely. Smooth on the hot short pastry and bake at the same temperature for 15-20 minutes. Remove from the tin and let cool on a cake rack. Wash and clean the rhubarb, dab dry and cut into pieces of about 2 cm. Heat the currant juice (up to 3 tablespoons) and steam the rhubarb for 4-6 minutes. Stir pudding powder in the rest of the juice until smooth. Remove the rhubarb and drain well. Bring the juice to the boil and stir in the whisked pudding powder. Bring to the boil again. Fold in the rhubarb. Place the cake ring or springform pan rim around the base.
3
Heat the currant juice (up to 3 tablespoons) and steam the rhubarb for 4-6 minutes. Stir pudding powder in the rest of the juice until smooth. Remove the rhubarb and drain well. Bring the juice to the boil and stir in the whisked pudding powder. Bring to the boil again. Fold in the rhubarb. Place the cake ring or springform pan rim around the base. Add the rhubarb mixture and chill for at least 4 hours. Whip the cream until stiff. Loosen the cake ring carefully. Spread the cream on the cake rim and decorate with a cake comb. Roughly chop the meringue, put 3 pieces aside for decoration. Halve the pistachios. Decorate cake with meringue crumbs, halved pistachios and remaining meringue
4
Add the rhubarb mixture and chill for at least 4 hours. Whip the cream until stiff. Loosen the cake ring carefully. Spread the cream on the cake rim and decorate with a cake comb. Roughly chop the meringue, put 3 pieces aside for decoration. Halve the pistachios. Decorate cake with meringue crumbs, halved pistachios and remaining meringue