Rhubarb & Ginger Meringue Tartlets

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.

Jump straight to the recipe!

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!


Rhubarb & Ginger Meringue Tartlets

Servings 4

Ingredients

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

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. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  3. 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
  4. 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

  5. Take the baking beans and paper out and put the pastry back in the oven until baked through, for approximately 10-15 minutes
  6. Fill the pastry cases with the rhubarb filling and put back in the oven for 15 minutes
  7. 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
  8. 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.

You can find more of my Tart recipes by clicking here!

16 comments / Add your comment below

  1. 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.

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