Rhubarb Meringue Tartlets

Ingredients

• 300 g flour
• 100 g sugar
• 1 pinch salt
• 200 g cold butter
• 3 tbsp whipping cream
• butter (for the molds)
• legumes (for blind baking)
• 0.5 Vanilla pod
• 250 ml milk
• 2 egg yolks
• 2 tbsp sugar
• 20 g cornstarch
• 400 g rhubarb (very thin stalks)
• 3 tbsp sugar
• 3 egg whites
• 120 g powdered sugar

Instructions

1. 1.

   Sift flour onto a work surface, mix with sugar and salt, then create a well in the center. Cut cold butter into small pieces, spread around the well, add cream to the center, and cut through all ingredients with a knife until small dough crumbs form. Quickly knead with hands into dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and pod to milk; bring to a boil. Whisk egg yolks with sugar until creamy, then fold in cornstarch.

3. 3.

   Let the milk cool slightly, slowly pour into the yolk mixture in a thin stream while whisking constantly, return everything to the pot, remove the vanilla pod, and gently simmer over low heat while continuously whisking until the custard thickens without boiling!

4. 4.

   Preheat oven to 180°C (350°F) with upper and lower heat.

5. 5.

   Divide dough into eight equal portions, roll each slightly larger than the molds on a floured surface. Line buttered molds with dough, lift up edges. Prick dough base several times with a fork, cover with parchment and legumes, bake in preheated oven for 10–15 minutes.

6. 6.

   Remove tartlets from oven, discard legumes and parchment.

7. 7.

   Spread vanilla custard over the bases and smooth.

8. 8.

   Wash, peel, and dice rhubarb; steam with sugar in a pot for 1–2 minutes, drain liquid, let rhubarb dry, and spread three‑quarters over the custard.

9. 9.

   Beat egg whites until stiff, then gradually fold in powdered sugar while continuing to beat until the mixture is firm, white, and shiny.

10. 10.

    Spread two‑thirds of the meringue over the tartlets, top with most of the remaining rhubarb, add the rest of the meringue, and finish with remaining rhubarb pieces.

11. 11.

    Increase oven temperature to 200°C (400°F) for upper heat and bake tarts for about 10 minutes until golden yellow. Remove from oven, cool, and serve.