Strawberry Meringue Rhubarb Cream Tart

Why Make This Recipe

Rhubarb Cream Tart with Strawberry Meringue is a delightful dessert that highlights the tart flavor of rhubarb and the sweetness of strawberries. This dessert is perfect for spring and summer gatherings, bringing a refreshing taste to any table. It’s not just about the flavors; the beautiful presentation makes it a showstopper for any occasion. If you love fruit-based desserts or want to impress your guests, this tart is an excellent choice.

How to Make Rhubarb Cream Tart with Strawberry Meringue

Ingredients

• 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
• 454g (1lb) fresh rhubarb (coarsely chopped)
• ½ cup granulated sugar
• 4 tbsp water (divided)
• ¼ tsp salt
• 1 tbsp cornstarch
• 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)
• 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)

Directions

For the Pâte Sucrée:

1. In a mixing bowl, combine the flour, powdered sugar, and salt.
2. Add the softened butter and mix until the mixture resembles coarse crumbs.
3. Add the egg and mix until it just comes together.
4. Shape the dough into a flat disc, wrap it in plastic, and chill in the fridge for about 30 minutes.

For the Stewed Rhubarb:

1. In a saucepan, combine chopped rhubarb, granulated sugar, 2 tablespoons of water, and salt.
2. Cook over medium heat until the rhubarb softens (about 5-7 minutes).
3. Mix the cornstarch with the remaining 2 tablespoons of water and add to the rhubarb. Stir until thickened. Remove from heat and let cool.

For the Pastry Cream:

1. In a saucepan, heat half and half over medium heat.
2. In a bowl, whisk together granulated sugar, salt, and egg yolks. Gradually add the warm half and half.
3. Return the mixture to the saucepan and cook over low heat until it thickens.
4. Mix in cornstarch and cold butter until smooth. Allow to cool.

For the Strawberry Meringue:

1. In a saucepan, combine granulated sugar and water. Cook until the sugar dissolves.
2. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
3. Slowly pour the hot sugar mixture into the egg whites while beating. Continue until stiff peaks form.
4. Sift in the strawberry powder and fold gently.

How to Serve Rhubarb Cream Tart with Strawberry Meringue

Once the tart shell is baked and cooled, layer the stewed rhubarb on the bottom. Pour the pastry cream over the rhubarb evenly. Top it off with the strawberry meringue, spreading it out to cover completely. For an elegant touch, consider adding lilac blossoms or candied violets before serving.

How to Store Rhubarb Cream Tart with Strawberry Meringue

Store any leftover tart in the refrigerator. It’s best to consume it within a few days for the freshest taste and texture. Keep it covered with plastic wrap to prevent it from drying out.

Tips to Make Rhubarb Cream Tart with Strawberry Meringue

• Ensure all ingredients are cold when making the pâte sucrée for a flaky crust.
• If fresh rhubarb is not available, you can use frozen rhubarb, but make sure to thaw and drain it first.
• For a stronger strawberry flavor, you can add more freeze-dried strawberry powder to the meringue.

Variation

Try using other fruits like raspberries or blueberries instead of rhubarb for a different flavor profile. You could also experiment with lemon curd as a filling instead of the pastry cream for a zesty twist.

FAQs

1. Can I make the tart crust ahead of time?
Yes, you can prepare the pâte sucrée in advance and store it in the fridge for up to two days or freeze it for longer.

2. Is there a substitute for rhubarb?
If you can’t find rhubarb, consider using tart apples or sour cherries for a similar flavor.

3. Can I use a store-bought pastry shell?
Absolutely! Using a pre-made pastry shell can save time and still yield a delicious tart.

Rhubarb Cream Tart with Strawberry Meringue

A delightful dessert that combines the tart flavor of rhubarb with the sweetness of strawberry meringue, perfect for spring and summer gatherings.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Baked Goods, Dessert

Cuisine: American, French

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Pâte Sucrée

• 1.5 cups all-purpose flour
• 0.25 cups powdered sugar (sifted)
• 2 tbsp powdered sugar (sifted)
• 0.5 tsp salt
• 0.5 cups unsalted butter (softened but still chilled)
• 1 large egg

For the Stewed Rhubarb

• 454 g fresh rhubarb (coarsely chopped) (1 lb)
• 0.5 cups granulated sugar
• 4 tbsp water (divided)
• 0.25 tsp salt
• 1 tbsp cornstarch

For the Pastry Cream

• 1.25 cups half and half
• 0.25 cups granulated sugar
• 0.25 tsp salt
• 3 large egg yolks
• 1.5 tbsp cornstarch
• 2 tbsp cold unsalted butter (cut into cubes)

For the Strawberry Meringue

• 1 cup granulated sugar
• 0.5 cups water
• 22 g freeze-dried strawberries (blitz into a powder) (1 oz)
• 4 large egg whites (room temperature)
• 0.5 tsp cream of tartar

Garnish (optional)

• Lilac blossoms or candied violets

Method

 

For the Pâte Sucrée

1. In a mixing bowl, combine the flour, powdered sugar, and salt.
2. Add the softened butter and mix until the mixture resembles coarse crumbs.
3. Add the egg and mix until it just comes together.
4. Shape the dough into a flat disc, wrap it in plastic, and chill in the fridge for about 30 minutes.

For the Stewed Rhubarb

1. In a saucepan, combine chopped rhubarb, granulated sugar, 2 tablespoons of water, and salt.
2. Cook over medium heat until the rhubarb softens (about 5-7 minutes).
3. Mix the cornstarch with the remaining 2 tablespoons of water and add to the rhubarb. Stir until thickened. Remove from heat and let cool.

For the Pastry Cream

1. In a saucepan, heat half and half over medium heat.
2. In a bowl, whisk together granulated sugar, salt, and egg yolks. Gradually add the warm half and half.
3. Return the mixture to the saucepan and cook over low heat until it thickens.
4. Mix in cornstarch and cold butter until smooth. Allow to cool.

For the Strawberry Meringue

1. In a saucepan, combine granulated sugar and water. Cook until the sugar dissolves.
2. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
3. Slowly pour the hot sugar mixture into the egg whites while beating. Continue until stiff peaks form.
4. Sift in the strawberry powder and fold gently.

How to Serve

1. Once the tart shell is baked and cooled, layer the stewed rhubarb on the bottom.
2. Pour the pastry cream over the rhubarb evenly.
3. Top it off with the strawberry meringue, spreading it out to cover completely.
4. For an elegant touch, consider adding lilac blossoms or candied violets before serving.

Notes

Ensure all ingredients are cold when making the pâte sucrée for a flaky crust. Store any leftover tart in the refrigerator. It’s best to consume it within a few days for the freshest taste and texture. Keep it covered with plastic wrap to prevent it from drying out.