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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

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
  • ½ tsp Ground ginger

For the meringue

  • 2 Egg whites
  • 55 g Caster sugar
  • ¼ tsp Cream of tartar
  • ¼ tsp Vanilla extract

Instructions

  • 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
  • Serve immediately