Strawberry Rhubarb Meringue Pie

A smash according to the whole family!!! Comment, that's what the candy floss tasted like 😍.

Zutaten:

Zubereitung:

Simple shortcrust pastry: Put all the ingredients in your food processor and knead into a dough. Wrap it in cling film and leave it in the fridge for 1 hour or in the freezer for 10 minutes.

Spread the dough in your baking tin (I personally love my 36cm rectangular baking tin).

Cover the tin with baking paper and weigh it down with clay balls or rice.

Bake the tart at 180 °C for 15 to 20 minutes. Remove the baking paper and let the tart bake for another 10 minutes under supervision so that it does not get too brown.

After baking, brush some egg white on the uncovered tart and leave it to dry in the oven. This makes the pastry waterproof so it stays crisp.

Then for the topping, sauté 300 g strawberries and 300 g rhubarb briefly to make a compote. Let it cool completely. Pour the filling into the cake.

Make your Italian meringue.

Mix the water with the sugar in a saucepan. Put 3 egg whites in the food processor' bowl.

Start cooking the syrup with a sugar thermometer (always useful in a kitchen). When it reaches 100 °C, start beating the egg whites at high speed. Cook the syrup up to 121 °C.

Slow down the speed of the food processor and then gradually pour the syrup over the semi-mounted whites. add either food colouring or, for more enjoyment, freeze-dried strawberry powder. Turn the robot up, and whisk the meringue up to cool to room temperature.

Place into a piping bag with the tip of your choice or simply decorate with a spoon for a more rustic effect.

Bon Appetit!