Rhubarb Cream Tart with Strawberry Meringue
This Rhubarb Cream Tart features a pâte sucrée crust filled with vanilla pastry cream and stewed rhubarb topped with a crown of pretty-in-pink strawberry meringue.
Equipment
- 1 9" tart pan
- 1 Stand or hand mixer
- pie weights, dried beans, or dried lentils
Ingredients
Pâte Sucrée
- 1½ cups all-purpose flour
- ¼ cup + 2 tbsp powdered sugar sifted
- ½ tsp salt
- ½ cup unsalted butter softened but still chilled
- 1 egg
Stewed Rhubarb
- 454g (1lb) fresh rhubarb coarsely chopped
- ½ cup granulated sugar
- ¼ cup + 2 tbsp water divided
- ¼ tsp salt
- 1 tbsp cornstarch
Vanilla Pastry Cream
- 1¼ cup half and half
- ¼ cup granulated sugar
- ¼ tsp salt
- 3 large egg yolks **
- 1½ tbsp cornstarch
- 2 tbsp cold unsalted butter cut into cubes
Strawberry Meringue
- 1 cup granulated sugar
- ½ cup water
- 22g (1oz) freeze-dried strawberries blitz into a powder
- 4 egg whites room temperature
- ½ tsp cream of tartar
- lilac blossoms or candied violets optional
Instructions
For the Pâte Sucrée
- In a large bowl, whisk to combine the flour, sugar, and salt. Set it aside.1½ cups all-purpose flour, ¼ cup + 2 tbsp powdered sugar, ½ tsp salt
- Cut the butter into cubes and add them to the flour mixture. Using the rubbing method or a pastry cutter, cut the butter into the flour mixture until it resembles breadcrumbs.½ cup unsalted butter
- Add the egg, and using a rubber spatula, mix the egg into the flour and butter mixture until a dough starts to form. Turn the dough out onto a counter and briefly knead it until it forms a smooth ball.1 egg
- Press the dough into a disc and wrap it with parchment paper. Transfer it to the fridge. Chill the dough for 30 minutes.
- Place the dough on a well-floured surface and sprinkle with flour. Roll the dough out to a ⅛" thickness. Transfer it to a 9" tart pan and press it into the pan to conform to the shape. Trim the edges and prick the dough all over with a fork. Return the tart to the fridge and chill for another 30 minutes. While the dough is chilling, preheat the oven to 375°F.
- Line the pastry with parchment paper and fill with pie weight or dried beans or lentils. Place the tart shell in the oven and bake for 15 minutes. Remove the parchment paper and weights and bake for another 15 minutes or until golden. Take the shell out of the oven and set it aside to cool.
For the Stewed Rhubarb
- Place the rhubarb, sugar, salt, and a 1/4 cup of the water in a small saucepan. Bring the mixture to a boil and reduce it to a simmer. Simmer until the rhubarb falls apart.454g (1lb) fresh rhubarb, ½ cup granulated sugar, ¼ cup + 2 tbsp water, ¼ tsp salt
- When the rhubarb is just about done, take a small bowl and whisk to combine the remaining water and the cornstarch. Stir the mixture into the simmering rhubarb and continue to stir until the mixture becomes thick and glossy. Take it off of the heat and let it cool. ***1 tbsp cornstarch, ¼ cup + 2 tbsp water
For the Pastry Cream
- Pour the half and half, sugar, and salt into a small saucepan and place over medium-low heat. Heat the cream until steam begins to gather on the surface and it's on the verge of boiling.1¼ cup half and half, ¼ cup granulated sugar, ¼ tsp salt
- While the cream is heating up, whisk to combine the egg yolks and cornstarch. Once the cream is hot, add a few ladlesful of the cream mixture to the yolk mixture while whisking constantly to temper the eggs. Pour the yolk mixture into the saucepan and cook over low heat until the cream thickens and becomes glossy.3 large egg yolks **, 1½ tbsp cornstarch
- Take the pastry cream off of the heat and add the butter. Stir until the butter melts. Pour the cream into the tart shell and add the stewed rhubarb on top. Cover and let chill for 3 hours or until set.2 tbsp cold unsalted butter
For the Strawberry Meringue
- Place the water, sugar, and strawberry powder in a small saucepan and bring it to a boil. Once the mixture is boiling don't stir it anymore. Heat the mixture until it registers a temperature of 230-240°F on a candy thermometer.1 cup granulated sugar, ½ cup water, 22g (1oz) freeze-dried strawberries
- While the sugar mixture is heating up, whisk the egg whites and cream of tartar on high using a hand mixer or a stand mixer until soft peaks form.4 egg whites, ½ tsp cream of tartar
- With the mixer running, stream the hot sugar mixture into the egg whites. Continue to whisk until stiff peaks form.
- Place the Strawberry Meringue on top of the set Rhubarb Custard Tart. Toast the meringue with a kitchen torch or leave to as is. Garnish with lilac blossoms or candied violets, if desired.lilac blossoms or candied violets
Notes
** If you want a consistency that is more akin to pudding, leave it at two yolks.
*** You can omit the cornstarch from the stewed rhubarb and enjoy it as is on top of porridge, scones, or my personal favorite, pancakes.