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Rhubarb meringue pie

Recipe for rhubarb meringue pie, a traditional Alsatian dessert
Prep Time45 minutes
Cook Time1 hour 45 minutes
Rest time8 hours
Total Time10 hours 30 minutes
Cuisine: Alsacienne
Servings: 4

Ingredients

For the shortcrust pastry

  • 250 gr wheat flour
  • 120 gr of butter
  • 1 tablespoon caster sugar
  • 1 pinch of salt
  • 1 egg

For the pie crust and rhubarb

  • 500 gr rhubarb
  • 2 eggs
  • 10 cl skim milk
  • 15 cl liquid cream
  • 2 spoon. to s. vanilla sugar
  • caster sugar

For the Italian meringue

  • 70 gr egg whites (2 or 3 eggs depending on size)
  • 140 gr caster sugar
  • 50 gr water
  • Powdered sugar

Instructions

The day before

  • Wash your rhubarb. Cut the ends by pulling the fibers along the stem. Peel the rhubarb and cut into small sections. Place in a colander and sprinkle with sugar. This will allow the rhubarb to lose a little water.

Prepare the shortcrust pastry

  • Place the flour, salt, sugar and butter in a bowl or food processor. Mix to a sandy consistency. Add egg.
  • Blend until smooth. Be careful not to overmix, or the dough will overheat.
  • Refrigerate for 30 minutes.
  • Roll out the dough to about 5 mm, using a little flour. Place the pastry in a mould, a tart circle (or several small tart moulds as I decided to do).
  • Bake "à blanc" for about 15 minutes ("à blanc" means baking without anything in the pie shell).
  • Remove from oven.
  • Squeeze the rhubarb dry (shake the colander a little to remove the last drops of rhubarb juice) and garnish the tart.

Preparing the unit

  • Mix 2 egg yolks with vanilla sugar, then add milk and cream.
  • Pour the mixture over the rhubarb.
  • Bake for 35 to 40 minutes at 150°C.
  • Leave to cool a little while you make the Italian meringue.

Making the Italian meringue

  • Place the sugar and water in a saucepan. Place the egg whites in the bowl of the food processor, with the whisk ready to start.
  • Heat over medium heat. When the syrup reaches 114°C, start the food processor. Start at low speed, then gradually increase.
  • When the syrup reaches 118°C, add it to the stiffly beaten eggs (at maximum speed). If you don't have a thermometer, here's a technique for knowing when syrup is ready: the syrup should form large bubbles. Using a teaspoon, take a small amount of syrup and dip a drop into a glass of cold water. It forms a kind of soft ball? Your syrup is ready!
  • Allow the meringue to rise and cool; when the vat has cooled, the meringue should be ready. The best way to check this is to stop the food processor and see if the meringue forms a bird's beak shape with the whisk.
  • Place this meringue on your tart, then sprinkle with powdered sugar to create the outer crust and keep the softness inside.
  • Bake at 140°C-150°C for at least 45 min.
  • Remove the tart. It's ready to enjoy!