To make the pastry I rubbed butter into plain flour until it resembled bread crumbs. I then added 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 fresh rhubarb, soft brown sugar, cornflour, the zest and juice of 1 orange, fresh ginger and 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. They baked 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.
Then 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 egg whites, cream of tartar and vanilla extract in my food mixer until stiff peaks formed. Then I slowly poured in 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 Rhubarb & Ginger Meringue Tartlets are best eaten straight away, as the next day they got a bit soggy, but were definitely still edible!
I served the Rhubarb & Ginger Meringue Tartlets 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!
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Rhubarb & Ginger Meringue Tartlets
Mini tartlet with a rhubarb and ginger filling, topped with meringue
For the pastry
- 85 g Butter
- 175 g Plain flour
- 1 Egg large
For the rhubarb compote
- 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
For the meringue
- 2 Egg whites
- 55 g Caster sugar
- 1/4 tsp Cream of tartar
- 1/4 tsp Vanilla extract
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
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
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
Cut out the pastry and place it into a mini tartlet tin Line the pastry with baking paper and pour in baking beans. Bake for 10 minutes
Take the baking beans and paper out and put the pastry back in the oven until baked through, for approximately 10-15 minutes
Fill the pastry cases with the rhubarb filling and put back in the oven for 15 minutes
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
Pipe the meringue onto the fully cooled tartlets, then use a kitchen blow torch to brown the meringue all over
Recipe inspired by Completely Delicious.