Alsatian rhubarb tart

Ingredients for 1 servings:

• 2 kg rhubarb
• 200 g sugar
• 500 g wheat flour type 550
• 50 g butter
• 75 g sugar
• ¾ tsp, leveled salt
• 1 packet of baking powder
• 250 ml cream
• 6 egg yolks
• 2 egg whites
• 400 ml cream
• 200 g sugar
• 2 packets of vanilla sugar
• 4 egg whites
• 240 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

For a round tart tin with a diameter of 33 cm: The night before, wash and peel the rhubarb, cut it into pieces, sprinkle it with sugar and let it rest overnight. On the day of baking, knead the dough ingredients into a shortcrust pastry and wrap it in cling film and let it rest in the refrigerator for 1 hour. Preheat the oven to 200 °C. Drain the water from the rhubarb. Grease the tart tin, roll out the pastry and place it in the tin, pressing up an edge. Prick the base several times with a fork and spread the rhubarb on top. Mix the cream ingredients to make an egg custard. Pour it over the rhubarb and bake the tart for approx. 30 minutes. Meanwhile, for the meringue, beat the egg whites until stiff peaks, then gradually add the sifted icing sugar and continue beating until the mixture is creamy and shiny. Reduce the baking temperature to 130 °C, spread the meringue on the tart and let it dry in the oven at 130 °C for about 1 hour until the surface is lightly browned.