Rhubarb meringue tart

Ingredients for 1 servings:

• 200 g flour
• 25 g ground walnuts
• 115 g butter
• 30 g sugar
• 1 large egg yolk
• 1 tbsp water
• 675 g rhubarb, cleaned and chopped
• 250 g sugar, (75 g + 175 g)
• 3 m.-large orange(s), juice and zest
• 2 large eggs, separated
• 75 g cornstarch
• Beans, dried, for blind baking
• Whipped cream, for serving

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with a delicate orange flavor

For the base, mix the flour with the walnuts and knead in the butter. Then add the sugar and egg yolk, and if necessary, 1 more tablespoon of water. Set the egg whites aside in a mixing bowl; you’ll need them later. Wrap the dough in cling film and place in the refrigerator for 30 minutes. Then preheat the oven to 190°C and line a 23cm tart tin with the dough. Prick the base several times with a fork and line with aluminum foil. Add the beans on top, and then bake the base for 15 minutes. In the meantime, start on the filling. First, clean the rhubarb and cut it into pieces. Grate the zest from the oranges and juice them. Bring the rhubarb to a boil with 75g of sugar and the orange zest, then simmer until soft. Ideally, do it so that the pieces are still slightly visible. Now take the base out of the oven, remove the aluminum foil with the beans, and break the first egg for the filling. Add the egg white to the one you already set aside. Brush the base and edges with the egg yolk, then bake for another 15 minutes. It should be a nice golden color and crispy; remove it from the oven and let it cool. Mix the cornstarch with the orange juice, remove the pot with the rhubarb from the heat. Stir in the cornstarch and orange juice and return the pot to the heat. Bring to a boil for about one to two minutes, stirring constantly. Remove the pot from the heat and let it cool slightly. Break the last egg, add the egg white to the other two, and stir the egg yolk into the rhubarb filling. This is then poured onto the pre-baked base. Beat the egg whites until stiff peaks form, then slowly add the remaining sugar. Whisk vigorously again, then spread the meringue mixture over the rhubarb and orange filling. You can make the whole thing a bit wavy; the peaks will be darker and it will look very nice. The tart then goes back into the oven for about 25 minutes, until the meringue is golden. It’s delicious served warm or cooled with a dollop of cream on the side.