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| Rhubarb and Raspberry Meringue Tarts |
Lemon may be the traditional filling, but the sweet/tart rhubarb and raspberries in these scrumptious little tarts definitely give the classic a run for its money
Rhubarb and Raspberry Meringue Tarts ingredients
Pastry: 160 grams butter at room temperature. 1 cup icing sugar. 1 egg. 250 grams plain flour. Pinch of salt
Rhubarb: 4 long stalks of rhubarb, sliced 2 cm long. 1/3 cup caster sugar. 3 tablespoon water. 1 teaspoon vanilla extract. Finely grated zest 1 lemon. 2 teaspoons cornflour. 1 teaspoon cold water. 1 cup frozen raspberries
Meringue: 2 teaspoons cornflour. 1 tablespoon caster sugar. 1/ 3 cup water. 3 egg whites. 1 teaspoon lemon juice. 1/2 cup caster sugar. 12 x 1/2 capacity fluted cake tins or muffin tins
Rhubarb and Raspberry Meringue Tarts recipe
Pastry: Beat the butter, icing sugar and egg until just combined then gently mix in the flour and salt. The pastry will be very soft. Tip onto a large piece of plastic wrap and form into a flat disc. Chill until firm
Rhubarb: Put the rhubarb, sugar, water, vanilla and lemon zest in a saucepan, cover and cook gently for 4-5 minutes until tender. Combine the cornflour and water in a small bowl until smooth then gently stir into the rhubarb along with the raspberries. Simmer for 2 minutes until thick then set aside to cool
Reheat the oven to 180C
Roll the pastry out on a lightly floured bench and cut out 12 x 10 cm circles. Line the tins and chill until firm. Bake blind for 15 minutes then remove the paper and beans. Reduce the temperature to 15C and cook for 5 minutes or until the pastry is fully cooked through. Cool
Meringue: Whisk the cornflour, caster sugar and water in a small saucepan until smooth. Whisk constantly over a low heat to make a thick gel then cook gently for 2 minutes. Scrape into a small bowl and cool. Whisk the egg whites and lemon juice in an electric mixer until foamy then gradually add the sugar and beat until thick and glossy. Gradually add the gel and beat well
To assemble: Remove the cooked pastry cases from the tins and place on a baking tray. Fill the tarts with the cool rhubarb mixture then pipe or spoon the meringue on top. Bake for 5-7 minutes until the meringue is golden brown. Cool the tarts and serve on the day of making. By then, the Rhubarb and Raspberry Meringue Tarts is ready
