Strawberry-rhubarb tart with meringue

Name: Strawberry-rhubarb tart with meringue
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 400 g Rhubarb; 300 g Strawberries; 1/2 Vanilla pod; 200 ml + 5 tablespoons cherry nectar; 375 g Sugar; 2 TABLESPOONS + 1 Msp. cornstarch; 250 g Butter or margarine; 1 pinch Salt; 2 packages Vanillin sugar; 5 Eggs (size M); 375 g Flour; 1 package Baking Powder; 150 ml Milk; 200 g white chocolate; 200 g Whole milk yoghurt (3,5 %); 250 g Mascarpone; 3-4 Tbsp Juice stop; 50 g Dark chocolate; 350 g Whipped cream; 3 Protein (size M); 1 TEASPOON Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Disposable piping bag

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

400 g Rhubarb
300 g Strawberries
1/2 Vanilla pod
200 ml + 5 tablespoons cherry nectar
375 g Sugar
2 TABLESPOONS + 1 Msp. cornstarch
250 g Butter or margarine
1 pinch Salt
2 packages Vanillin sugar
5 Eggs (size M)
375 g Flour
1 package Baking Powder
150 ml Milk
200 g white chocolate
200 g Whole milk yoghurt (3,5 %)
250 g Mascarpone
3-4 Tbsp Juice stop
50 g Dark chocolate
350 g Whipped cream
3 Protein (size M)
1 TEASPOON Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Disposable piping bag

Directions

1
For the compote, clean and wash the rhubarb and cut it into slices about 1 cm thick. Wash, clean and chop the strawberries. Scrape the pulp from the vanilla pod and bring to the boil with 200 ml cherry nectar, 100 g sugar and rhubarb and simmer for about 5 minutes.
2
Mix 2 tablespoons of starch with 5 tablespoons of cherry nectar until smooth. After about 3 minutes add strawberries to the rhubarb, bring to the boil again and thicken the sauce with the mixed starch. Pour the compote into a bowl and let it cool down.
3
In the meantime, mix the fat, 200 g sugar, salt and 1 packet of vanilla sugar until creamy with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour with baking powder and stir in the fat-egg mixture alternately with milk.
4
Put the dough into a greased springform pan (24 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 55 minutes.
5
Cover with foil after approx. 40 minutes. Remove and let cool in the mould on a cake rack.
6
Remove the cake from the tin and cut through 3 times horizontally. Chop light chocolate and melt over a hot water bath. Mix yoghurt and mascarpone, whisk with the whisk of the hand mixer for about 2 minutes until creamy.
7
Stir in chocolate. Fold in 6 tablespoons of the compote. Place a cake ring around the lower cake base. Spread the cream on top. Place the second cake layer on top and sprinkle evenly with Juice Stop.
8
Spread the rest of the compote on top and cover with the third base. Chill the cake for about 1 hour.
9
In the meantime, chop dark chocolate. Heat 100 g cream in a small pot. Melt chocolate in it. Remove from heat and let it cool down. Whip 250 g cream with the whisks of the hand mixer until stiff.
10
Sprinkle 1 sachet of vanillin sugar over it. Remove cake ring. Spread the cream all around the cake. Gradually drizzle the chocolate cream onto the cake. Refrigerate the cake for another 30 minutes.
11
In the meantime, whisk the egg whites with the whisk of the hand mixer until stiff, adding 75 g sugar. Finally stir in 1 pinch of starch and lemon juice. Pour the beaten egg whites into a piping bag with a large perforated spout and squirt them onto the cake as tuffs.
12
Carefully melt off with a crème brûlée burner until golden brown.