Include in Print View:

Strawberry rhubarb meringue pie

Prep Time 35 minutes + resting time
Cook Time 30 min mins
Total Time 1 hour 5 minutes
Racing: , , ,
Difficulty: intermediate
Servings: 8
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
  • Ingredients (for a 36 cm rectangular mould or a 28 cm round mould)
  • For the shortcrust pastry :
  • 250 g of flour
  • 175 g of butter
  • 5 g of salt
  • 10 g icing sugar
  • 1 whole egg
  • For the compote :
  • 300 g of strawberries
  • 300 g rhubarb
  • For the Italian meringue :
  • 30 g water
  • 150 g caster sugar
  • 3 egg whites
  • Powder freeze-dried strawberries or food colouring (optional)
Instructions
  1. 1
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/tarte-fraises-rhubarbe-meringuee/