Following on from last week’s post around making meringues using leftover egg whites, I decided to make a tart that combined a couple recent lessons – sweet shortcrust pastry and French meringue.
Immediately my mind jumped to a lemon meringue pie, but rhubarb is in season at the moment and a rare treat for Queenslanders.
I was inspired by a recipe from a personal favourite of mine, Bill Granger, but adapted it to suit the formulae I’d be learning.
So here’s my Rhubarb Meringue Pie comprising stewed rhubarb, sweet shortcrust pastry (aka pâte sucrée) and French meringue topping.
One word of advice, make sure you don’t add too much fruit syrup when you’re filling the tart because the rhubarb will continue to release its juices and make the base go soggy.
Rhubarb filling (courtesy of Bill Granger)
900g rhubarb, cut into 4cm pieces
100g caster sugar
2cm grated ginger
Grated zest 2 oranges
2 tbsp cornflour
Preheat the oven to 150C/300F/Gas2. Place the rhubarb, caster sugar, ginger and orange zest in an ovenproof dish and bake for 20 minutes, until the rhubarb is tender but still holding its shape. Dust with the cornflour, stir and set aside.
French meringue topping
4 egg whites
100g caster sugar
Whisk the eggwhites in a clean bowl until soft peaks form. Still whisking, add the sugar until the mixture is smooth and shiny. Be sure to rub the mix between your fingertips to check that the sugar has completely incorporated.
Pâte sucrée base
1 quantity pâte sucrée
Blind bake the pastry dough for 15 minutes at 190 degrees. Remove the baking beans and bake for a further 5 minutes until golden.
Let the pastry cool before adding the stewed fruit and topping with the meringue.
Bake for 20 minutes or until golden.