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Rhubarb and Strawberry Cream Tart with Strawberry Meringue Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 52 reviews
  • Author: admin
  • Prep Time: 40 minutes
  • Cook Time: 3 hours
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

This elegant Rhubarb Cream Tart with Strawberry features a crisp pâte sucrée crust filled with smooth vanilla pastry cream, topped with stewed rhubarb and a delicate strawberry-flavored meringue. The tart balances tartness and sweetness beautifully, making it a refreshing dessert perfect for spring or summer gatherings.

Ingredients

Scale

For the Pâte Sucrée Crust:

  • 1 cup All-Purpose Flour (Substitute with gluten-free flour blend if needed)
  • 1/4 cup Powdered Sugar (No substitutes for powdered form recommended)
  • 1/4 teaspoon Salt (Optional if using salted butter instead)
  • 1/2 cup Unsalted Butter (Softened; vegan butter can substitute for dairy-free)
  • 1 large Egg (Flax egg for vegan alternative)

For the Stewed Rhubarb:

  • 2 cups Fresh Rhubarb (Can substitute with fresh strawberries or other tart fruits)
  • 1/2 cup Granulated Sugar (Optional for less sweetness)
  • 1/4 cup Water
  • 1 tablespoon Cornstarch (Optional for thicker texture)
  • 1/4 teaspoon Salt (Omit if desired)

For the Vanilla Pastry Cream:

  • 1 cup Half-and-Half (Substitute with full-fat coconut milk for dairy-free)
  • 1/2 cup Granulated Sugar
  • 1/4 teaspoon Salt (Optional)
  • 4 large Egg Yolks (Can substitute with cornstarch for egg-free)
  • 2 tablespoons Cornstarch (Omit for thinner consistency)
  • 2 tablespoons Unsalted Butter (Vegan butter can substitute)

For the Strawberry Meringue:

  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Freeze-Dried Strawberries (Can substitute raspberry powder)
  • 4 large Egg Whites (Aquafaba as a vegan alternative)
  • 1/4 teaspoon Cream of Tartar (Optional)

Instructions

  1. Prep and Assemble: Gather all ingredients and equipment required for the tart preparation. Ensure the butter is softened and eggs are at room temperature for best results.
  2. Prepare Pâte Sucrée Crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the softened unsalted butter until the mixture resembles coarse crumbs. Add the egg and gently knead until the dough forms a smooth disc. Chill the dough in the refrigerator for 30 minutes. Roll out the dough and line it into a tart pan. Blind-bake the crust at 375°F (190°C) for 30 minutes, removing the weights halfway cooking, until it turns golden brown. Allow the crust to cool completely before filling.
  3. Make Stewed Rhubarb: In a saucepan over medium heat, combine fresh rhubarb, granulated sugar, salt, and water. Simmer until the rhubarb softens and breaks down, about 10 minutes. If a thicker stew is desired, stir in a cornstarch slurry and cook until the mixture is glossy. Remove from heat and let cool to room temperature.
  4. Prepare Vanilla Pastry Cream: In another saucepan, heat the half-and-half with sugar and salt over medium heat until just warm. In a separate bowl, whisk the egg yolks with cornstarch until smooth. Gradually temper the yolks by whisking in some of the hot cream. Pour the tempered yolks back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens, approximately 5 minutes. Remove from heat, stir in unsalted butter until melted and smooth. Pour the pastry cream into the cooled tart shell, spreading evenly.
  5. Assemble the Tart: Evenly layer the cooled stewed rhubarb over the vanilla pastry cream in the tart shell. Cover the tart and chill it in the refrigerator for at least 3 hours or until the cream is firm and set.
  6. Make Strawberry Meringue: In a small saucepan, combine granulated sugar, water, and freeze-dried strawberries. Heat the mixture to 230-240°F (110-115°C) without stirring to create a strawberry syrup. Meanwhile, beat egg whites and cream of tartar in a clean bowl until soft peaks form. Slowly drizzle the hot strawberry syrup into the egg whites while continuing to whip until stiff peaks form, creating a strawberry meringue.
  7. Finish the Tart: Spread the strawberry meringue evenly over the chilled tart. Optionally, use a kitchen torch to brown the meringue for a toasted look and flavor. For an elegant presentation, garnish with lilac blossoms or candied violets before serving.

Notes

  • Gluten-free flour blends can replace all-purpose flour for gluten sensitivity.
  • Vegan butter and egg substitutes such as flax eggs and aquafaba can be used for a dairy-free and vegan version, though texture may vary slightly.
  • Cornstarch in the rhubarb stew thickens the filling; omit for a looser texture.
  • Chilling the dough and tart improves texture and flavor development.
  • Use a kitchen torch carefully to avoid burning meringue.
  • Freeze-dried raspberries may be substituted for strawberries to vary flavor.
  • The tart requires refrigeration for a minimum of 3 hours to set fully.

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Find it online: https://chachaathairestaurant.com/rhubarb-and-strawberry-cream-tart-with-strawberry-meringue-recipe/