New Season Rhubarb and Coconut Meringue Tart
New Season Rhubarb and Coconut Meringue Tart
Pastry base
Ingredients
175g soft butter
100g castor sugar
2 egg yolks ( keep the whites for the meringue)
225g plain flour
¾ teaspoon baking powder
Method
Set oven to 180oc.
Beat the butter and sugar with an electric whisk until pale and fluffy. Whisk in the egg yolks then mix in the flour and baking powder to a soft dough.
Line a 20cm x 30cm baking tray with parchment paper.
Press the dough mixture into the bottom evenly and then pierce top with a fork.
Bake for about 15 minutes or until golden and crisp.
Rhubarb Jam
Ingredients
350g chopped new season rhubarb
125g castor sugar
Method
Place the rhubarb and sugar in a saucepan until thick and jammy.
Coconut Meringue
Ingredients
2 egg whites
120g castor sugar
100g desiccated coconut
1 teaspoon vanilla extract
Method
Whisk the egg whites to stiff peaks and whisk in the sugar in 3 increments.
Fold in the coconut and vanilla.
Spread the rhubarb over the pastry base and then spread or pipe the meringue on top.
Place in 180oc oven for about 15 minutes or until golden and set.
