✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Strawberry rhubarb meringue pie
Description
This tart combines the sweetness of strawberries with the acidity of rhubarb, all enhanced by an airy Italian meringue. A fresh, crunchy and melt-in-the-mouth seasonal dessert, perfect for showcasing spring and summer fruits. It's also an excellent way to use egg whites while making an elegant pastry that always impresses guests.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Shortcrust pastry :
Place all the ingredients in a bowl or food processor and knead quickly until the dough is smooth. Wrap in cling film and leave to rest for 1 hour in the fridge (or 10 minutes in the freezer for faster results).
2. Blank cooking :
Spread the pastry in the tin. Cover with greaseproof paper and weigh down with baking balls (or dry rice). Bake for 15-20 mins at 180°C. Remove the baking paper and cook for a further 10 mins to dry the pastry thoroughly.
3. Waterproofing (tip) :
Brush the pastry base lightly with a little beaten egg white and put back into the hot oven for 2 minutes. This will keep the pastry crisp when filled.
4. Strawberry and rhubarb compote :
In a saucepan, quickly fry the strawberries and rhubarb to obtain a compote. Leave to cool completely, then decorate the base of the tart.
5. Italian meringue :
o Place the egg whites in a food processor.
o Bring the water and sugar to the boil in a saucepan. As soon as the syrup reaches 100°C, start whisking the egg whites at high speed.
o When the syrup reaches 121°C, pour it in a thin stream over the semi-hardened egg whites, whisking at reduced speed.
o Add freeze-dried strawberry powder or food colouring if required.
o Continue whisking until the meringue has cooled to room temperature.
6. Dressage :
Fill a piping bag with meringue and decorate the tart, or simply spread with a spoon for a rustic effect.
Brown for a few moments under the grill or with a blowtorch.
THERMOMIX® METHOD.
