Rhubarb tartlet with meringue

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Knead flour, 100 g butter, sugar, egg yolk, grated lemon rind and 1 tablespoon ice water in a mixing bowl with the dough hooks of the hand mixer. Then use your hands to quickly work the mixture into a smooth short pastry. Wrap in foil and put in a cool place for about 30 minutes. In the meantime chop the almonds even finer. Melt the remaining fat, brush the moulds well with it and sprinkle with almonds. Roll out the short pastry thinly on a lightly floured work surface. Cut out circles (approx. 8.5 cm Ø) and line the moulds with them.

2. 2

   Press the dough carefully and cut off the excess dough. Cut out 7 cm ovals from baking paper and place them in the moulds. Pour in dried peas. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Let cool down a little. Then remove the peas and the baking paper. Turn out the tartlets and let them cool down on a cake rack. For the compote, clean, wash and cut rhubarb into small pieces. Cut the vanilla pod lengthwise. Cut out the pulp. Put rhubarb, vanilla pulp and vanilla pod, currant juice and sugar in a pot and bring to the boil. Let simmer for about 1 minute. Remove the rhubarb from the juice with a skimmer. Stir cornflour with a little water until smooth, stir into the hot juice and bring to the boil briefly.

3. 3

   For the compote, clean, wash and cut rhubarb into small pieces. Cut the vanilla pod lengthwise. Cut out the pulp. Put rhubarb, vanilla pulp and vanilla pod, currant juice and sugar in a pot and bring to the boil. Let simmer for about 1 minute. Remove the rhubarb from the juice with a skimmer. Stir cornflour with a little water until smooth, stir into the hot juice and bring to the boil briefly. Dissolve the chocolate coating in a hot water bath, spread it on the tartlets and let them dry. Spread the compote over the tartlets. For the meringue, beat the egg whites until stiff. Add lemon juice and stir in the sugar bit by bit. Pour meringue into a piping bag with a small star-shaped spout. Spray strips (or a grid) onto the compote. Brown under the preheated grill for about 1 minute

4. 4

   Dissolve the chocolate coating in a hot water bath, spread it on the tartlets and let them dry. Spread the compote over the tartlets. For the meringue, beat the egg whites until stiff. Add lemon juice and stir in the sugar bit by bit. Pour meringue into a piping bag with a small star-shaped spout. Spray strips (or a grid) onto the compote. Brown under the preheated grill for about 1 minute

5. 5

   Dishes: Schumann/ASA