7/15/2017

Litle Rhubarb Meringue Tartlets

I made these a while ago when there was rhubarb in my local market. As well as rhubarb and meringue, there's an almond cream in the tartlets.
I cheated and bought a block of short crust pastry, but of course you can make it yourself.

You need: 320g shortcrust pastry, 400g rhubarb and 80g caster sugar, 125g ground almonds, 80g butter, 125g caster sugar and 3eggs, 3 egg whites and 75g caster sugar.

Preheat oven 180C           You need a 12 hole bun or tartlet tin.

Peel and chop the rhubarb then cover it with the 80g caster sugar and leave for 1 hour.

Roll out the pastry and use a cutter to cut out circles to fit your tin. Line these with baking beans and bake for 10 mins; take the beans out and bake for a further 5 mins. Take tin out of the oven and let the tartlet cases cool.

Cream : beat the butter and 125g caster sugar together. Add the eggs one at a time, then the ground almonds - beat the mixture well.

Turn the oven down to 120C.

Meringue: beat the egg whites into peaks; add half the sugar and beat in ,then fold in the rest.

Put some cream into the bottom of the pastry cases, add some rhubarb then top with some meringue - I piped mine on.

Bake again for 15 mins till golden.



Lovely mixture of textures - crunchy pastry, soft cream, tangy rhubarb, then the meringue.

Think I've said before that I don't bake just for me, but these were for friends I'd invited for tea. Made a nice change from scones and cakes.





2 comments:

Suelle said...

These sound delicious!

Phil in the Kitchen said...

Yum. Rhubarb and meringue is a fine combination and adding the crunchy pastry just has to be a winner.