160 grams butter at room temperature
1 cup icing sugar
250 grams plain flour
pinch of salt
4 long stalks of rhubarb, sliced 2 cm long
1/3 cup caster sugar
3 tablespoons water
1 teaspoon vanilla extract
finely grated zest 1 lemon
2 teaspoons cornflour
1 teaspoon cold water
1 cup frozen raspberries
2 teaspoons cornflour
1 tablespoon caster sugar
1/3 cup water
3 egg whites
1 teaspoon lemon juice
½ cup caster sugar
12 x ½ cup capacity fluted cake tins or muffin tins
Lightly grease the tins.
Pastry: Beat the butter, icing sugar and egg until just combined then gently mix in the flour and salt. The pastry will be very soft. Tip onto a large piece of plastic wrap and form into a flat disc. Chill until firm.
Rhubarb: Put the rhubarb, sugar, water, vanilla and lemon zest in a saucepan, cover and cook gently for 4-5 minutes until tender. Combine the cornflour and water in a small bowl until smooth then gently stir into the rhubarb along with the raspberries. Simmer for 2 minutes until thick then set aside to cool.
Preheat the oven to 180˚C.
Roll the pastry out on a lightly floured bench and cut out 12 x 10 cm circles. Line the tins and chill until firm.
Bake blind for 15 minutes then remove the paper and beans. Reduce the temperature to 150˚C and cook for 5 minutes or until the pasty is fully cooked through. Cool.
Meringue: Whisk the cornflour, caster sugar and water in a small saucepan until smooth. Whisk constantly over a low heat to make a thick gel then cook gently for 2 minutes. Scrape into a small bowl and cool.
Whisk the egg whites and lemon juice in an electric mixer until foamy then gradually add the sugar and beat until thick and glossy. Gradually add the gel and beat well.
To assemble: Remove the cooked pastry cases from the tins and place on a baking tray. Fill the tarts with the cold rhubarb mixture then pipe or spoon the meringue on top. Bake for 5-7 minutes until the meringue is golden brown. Cool the tarts and serve on the day of making. Makes 12
To bake blind: line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190˚C - 200˚C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return to the oven for the time specified in the recipe.
Cook’s tip: Meringue, when baked on top of tarts, is notorious for weeping. Making a ‘gel’ from cooked cornflour, sugar and water then beating it into the meringue should prevent this from happening.
Small fluted cake tins can be purchased at good cookware stores. They require patience and practice to line correctly. Use straight sided tins for an easier option.