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Rhubarb & Ginger Meringue Tartlets

Mini tartlet with a rhubarb and ginger filling, topped with meringue

Course Dessert
Cuisine British
Keyword Dessert
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 4
Author thebakingexplorer


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


  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
  9. Serve immediately