Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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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.
