Rhubarb Cream Tart w/ Strawberry Meringue

REMEMBERING LORETTA!

Today, July 25, would have been my sister Loretta’s 81^st birthday. Over the years I have shared many experiences on the blog that I had enjoyed with Loretta. She was an avid follower of the blog and always encouraged me to keep writing. In February of 2023, Loretta’s time on this earth ended. Loretta was a beautiful melody in the rhythm of my life. Her passing has left such an empty place in my heart.

The phrase ‘too much of a good thing’ is certainly not true when it comes to the many memories we shared. I will always give anything to recollect and relive the memories we created together.

She was a constant in my life during her lifetime. Loretta was so much more than just a sister to me. Only her love, kindness, and the memories we shared can bridge the gap between the departure of her passing.

Loretta was a very kind, gentle soul. She was a sister, mother, grandmother, great grandmother, friend and professional health care worker as well as many other things she did with such love and compassion.

I wanted to make something special on the blog to honor her memory. This rhubarb cream tart w/ strawberry meringue seems fitting since she loved rhubarb.

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Rhubarb Cream Tart w/ Strawberry Meringue

Votes: 2
Rating: 5
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Course

dessert

Cuisine

American

Keyword

rhubarb cream tart w/ strawberry meringue

Servings

SERVINGS MetricUS Imperial

Ingredients

Stewed Rhubarb

• 454 gm fresh rhubarb, coarsely chopped
• 1/2 cup sugar
• 1/4 cup + 2 Tbsp water, divided
• 1/4 tsp salt
• 1 Tbsp cornstarch

Vanilla Pastry Cream

• 1 1/4 cup 1/2 & 1/2 cream
• 1/4 cup sugar
• 1/4 tsp salt
• 3 large egg yolks
• 1 1/2 Tbsp cornstarch
• 2 Tbsp cold, unsalted butter, cut into cubes

Strawberry Meringue

• 1 cup sugar
• 1/2 cup water
• 22 gm (1 oz) freeze-dried strawberries, blitzed into a powder
• 4 egg whites, room temperature
• 1/2 tsp cream of tartar

Course dessert Cuisine American Keyword rhubarb cream tart w/ strawberry meringue Servings SERVINGS MetricUS Imperial Ingredients Stewed Rhubarb 454 gm fresh rhubarb, coarsely chopped 1/2 cup sugar 1/4 cup + 2 Tbsp water, divided 1/4 tsp salt 1 Tbsp cornstarch Vanilla Pastry Cream 1 1/4 cup 1/2 & 1/2 cream 1/4 cup sugar 1/4 tsp salt 3 large egg yolks 1 1/2 Tbsp cornstarch 2 Tbsp cold, unsalted butter, cut into cubes Strawberry Meringue 1 cup sugar 1/2 cup water 22 gm (1 oz) freeze-dried strawberries, blitzed into a powder 4 egg whites, room temperature 1/2 tsp cream of tartar

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

Stewed Rhubarb

1. Place the rhubarb, sugar, salt, & 1/4 cup of the water in a small saucepan. Bring the mixture to a boil & reduce it to a simmer. Simmer until the rhubarb falls apart.
2. When the rhubarb is just about done, take a small bowl & whisk to combine the remaining water & the cornstarch. Stir the mixture into the simmering rhubarb & continue to stir until the mixture becomes thick & glossy. Take it off of the heat & let it cool.

Pastry Cream

1. Pour the 1/2 & 1/2 cream, sugar, & salt into a small saucepan & place over medium-low heat. Heat the cream until steam begins to gather on the surface & it's on the verge of boiling.
2. While the cream is heating up, whisk to combine the egg yolks & 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 & cook over low heat until the cream thickens & becomes glossy.
3. Take the pastry cream off of the heat & add the butter. Stir until the butter melts. Pour the cream into the tart shell & add the stewed rhubarb on top. Cover & let chill for 3 hours or until set.

Strawberry Meringue

1. Place the water, sugar, & 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.
2. While the sugar mixture is heating up, whisk the egg whites & cream of tartar on high using a hand mixer or a stand mixer until soft peaks form.
3. With the mixer running, stream the hot sugar mixture into the egg whites. Continue to whisk until stiff peaks form.

   
4. Place the strawberry meringue on top of the set rhubarb custard tart. Toast the meringue with a kitchen torch or leave to as is.