Rhubarb meringue tarts

1. 1

   Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes.

2. 2

   Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown.

3. 3

   Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork.

4. 4

   Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases.

5. 5

   Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition.

6. 6

   Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.