Tuesday, July 7, 2009

Rhubarb and Spiced Meringue Tart

Ok this one is kinda bizaare. And it's weirdly more savory then sweet. It is a simple base called a 'flaky pastry' which requires very little sugar and butter (I know rather disappointing). It was a really awkward base to roll as it required massive amounts of force to get it into a semblance of the shape/thickness needed. The taste was nothing either - very bland, and the texture when baked was tough, not one to repeat again despite it being so cheap (little butter + little sugar + AP flour instead of pastry flour + no eggs = very cheap indeed).

The middle part was chopped rhubarb with a flan cream/custard on top. Once again a really savory sort of middle bit - with no sugar added to the rhubarb - only in the flan cream - which really didn't have a lot considering the majority is rhubarb.

On top however was a lot of sugar in the form of a meringue. A simple meringue made with egg whites, a ton of sugar and the addition of nutmeg and freshly ground black pepper. Out of the whole tart this was my favorite part. I made mini macaroons out of the left overs. Very tasty.

Overall, if I were to make this tart again I would not use the sam
e base instead I would sweeten it up with a sucree. I also on the final product got carried away with a blow torch which I wouldn't do again (the photo's of the tart before it went in the oven and subsequently got torched by me later on). I really liked the top part (meringue) so I would make that again, maybe try it with another filling as well....

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