Mini Rhubarb Tarts

By Maria Matyiku, Epoch Times
June 24, 2013 4:52 pm Last Updated: June 24, 2013 4:52 pm

Mini Rhubarb Tarts with meringue are one of the tastiest recipes made with this seasonal fruit. With a slightly sour taste, rhubarb tarts are a special treat to enjoy during spring or summer.

For those less familiar with rhubarb, it is eaten as either a fruit or vegetable. It is also used for preparing sauces, soups, compotes, and jams.

Rhubarb is an anti-inflammatory, good for gastrointestinal problems, rich in phosphorus, potassium, magnesium, iron, zinc, and vitamins, and used among other things in the treatment of anemia, particularly in children.

In this recipe, rhubarb can be substituted with any other fruit, including strawberries, cherries, raspberries, apples, and blueberries, etc.

French Tart Dough

500 ml (2 cups) flour
10 ml (2 tsp) sugar
2 ml (1/2 tsp) salt
150 g (1 1/3 stick) cold butter
65 ml (5 tbsp) cold water

Rhubarb Filling

325 to 375 ml (1 1/3 to 1 1/2 cups) white sugar
40 ml (3 tbsp) cornstarch
3 egg yolks
80 ml (1/3 cup) milk
300 g (3 cups) rhubarb stalks, peeled and cut into approx. 2.5 cm (1-inch) pieces
Juice and zest from one lemon

Meringue

3 egg whites
125 ml (1/2 cup) icing sugar
Pinch of salt
1 packet of vanilla sugar

Coloured sprinkles for garnish

To make the French dough, mix together flour, sugar and salt together in a medium bowl. Add crumbled butter to the flour mixture. Sprinkle mixture with 65 ml (5 tbsp) of cold water. Knead dough until it is mixed well. Shape it into a spherical form, cover with wrap and set aside for 15-20 minutes. Roll out the dough and cut it into 12 equal parts.

Take each piece of dough and mold it into mini tart forms or mini muffin pans.

Preheat oven to 180º C (350º F). Bake the tarts for 20 minutes, or until browned.

To prepare rhubarb filling place rhubarb in a medium sized bowl and sprinkle with sugar and set aside.

Mix together the cornstarch and milk in a saucepan to form a smooth paste. Add the egg yolks and continue to stir until the yolks are incorporated. Add the chopped rhubarb, lemon juice and lemon zest. Cook over low heat, stirring continuously until mixture thickens. Spoon mixture into the baked pastry shells while it is still hot.

Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the sugar, salt, and vanilla sugar, whisking between each addition. Pipe the meringue over the fruit filling until completely covered, and bake for 10 minutes or until meringue is golden brown.

Garnish with coloured sprinkles.

Bon Appétit!