Rhubarb Cream Tart w/ Strawberry Meringue
Servings
8SERVINGS
Servings
8SERVINGS
Ingredients
Stewed Rhubarb
Vanilla Pastry Cream
Strawberry Meringue
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.