Rhubarb & Ginger Meringue Tartlets

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Ok I admit it… ever since I used my kitchen blow torch for the first time on the Golden Layered Simnel Cake I made recently, I’ve been dying to use it again! There’s something about a powerful tool in your hands, it’s exciting! Rhubarb is in season right now and it’s also really good for you as it’s full of vitamins and minerals. It’s most commonly associated with crumbles and warm dishes, but these Rhubarb & Ginger Meringue Tartlets are a cold dessert so they’re great for a summer dessert.

I started by making the pastry. I rubbed 85g butter into 175g plain flour until it resembled bread crumbs. I then added one egg and mixed until a dough formed. I wrapped the pastry in cling film and chilled it for 30 minutes.

To make the filling I stewed 500g fresh rhubarb, 125g soft brown sugar, 3 tbsp cornflour, the zest and juice of 1 orange, a 1cm piece of grated fresh ginger and 1/2 tsp ground ginger.

I cut out the pastry and placed it in a old yorkshire pudding tin, you can use mini tartlets tins if you have them.

I lined the pastry with baking paper and poured in baking beans. I baked on 180C/350F/Gas Mark 4 for 10 minutes

I took the baking beans and paper out and put the pastry back in the oven until baked through, this took 10-15 minutes.

I filled the pastry cases with filling and glazed the edges with some beaten egg yolk. I put back in the oven for 15 minutes.

To make the meringue I whisked up 2 egg whites, 1/4 tsp cream tartar and 1/4 tsp vanilla extract in my food mixer until stiff peaks formed. Then I slowly poured in 55g caster sugar until the meringue was thick and glossy. I put it into a piping bag.

I piped the meringue onto the fully cooled tartlets, then used my kitchen blow torch to brown the meringue all over. The tartlets were best eaten straight away, the next day they got a bit soggy, but were definitely still edible!

I served these after a roast lamb dinner and they were beautifully tangy and sweet. I loved the fresh ginger in the filling. It’s a perfect contrast to the light and fluffy meringue. A great spring and summertime dessert!

 

I am also entering this into The Great British Rhubarb Round-Up hosted by Farmersgirl Kitchen and Lavender & Lovage.

Recipe inspired by Completely Delicious.
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Rhubarb & Ginger Meringue Tartlets

Servings 4

Ingredients

  • 85 g Butter
  • 175 g Plain flour
  • 1 Egg
  • 500 g Fresh rhubarb
  • 125 g Soft brown sugar
  • 3 tbsp Cornflour
  • 1 Orange
  • 1 cm piece Fresh ginger grated
  • 1/2 tsp Ground ginger
  • 2 Egg whites
  • 55 g Caster sugar
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Vanilla extract

Instructions

  1. To make the pastry rub the butter into the plain flour until it resembles bread crumbs. Add the egg and mix until a dough forms. Wrap the pastry in cling film and chill it for 30 minutes
  2. To make the filling put the fresh rhubarb, soft brown sugar, cornflour, the zest and juice of the orange, the fresh and ground ginger in a pan on a low heat until the rhubarb is soft
  3. Cut out the pastry and place it into a mini tartlet tin Line the pastry with baking paper and pour in baking beans. Bake on 180C/350F/Gas Mark 4 for 10 minutes
  4. Take the baking beans and paper out and put the pastry back in the oven until baked through, for approximately 10-15 minutes
  5. Fill the pastry cases with the rhubarb filling and put back in the oven for 15 minutes
  6. To make the meringue, whisk up the egg whites with the cream of tartar and vanilla extract in a food mixer until stiff peaks form. Then slowly pour in the caster sugar until the meringue is thick and glossy. Put it into a piping bag
  7. Pipe the meringue onto the fully cooled tartlets, then use a kitchen blow torch to brown the meringue all over

16 comments / Add your comment below

  7. Oh fantastic! I have a blow torch but am to wimpy to use it, maybe I should screw up my courage and have a go. Thank you for joining me and Karen for the Great British Rhubarb Recipe Round Up with your tasty treat.

    Reply

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