Golden Meringue Tarts with Soft Fruit
1 hr 30 min.
The evening before, wash the sticks of rhubarb, peel every other layer of skin (leaving two layers will make the rhubarb less acidic) split the sticks into 3 or 4 lengths then chop into small chunks. Combine with the caster sugar, place in a sieve over a bowl and leave to drain overnight.
Butter 4 tartlet moulds. Roll out the pastry, cut into 4 rounds slightly larger than the moulds, prick all over with a fork and line the moulds with the pastry forming a lip around the edges. Chill.
Pre-heat the oven to 220°C | 425F | gas 7.
Drain the rhubarb pieces thoroughly by pressing against the sieve. Combine the brown sugar and cornstarch in a bowl then spoon into the tartlets bases. Cook towards the bottom of the oven for 20 minutes.
In the meantime using an electric mixer whisk the egg whites into stiff peaks adding a pinch of salt and the icing sugar half way though, whisking until the meringue is glossy and very firm.
After the 20 minutes remove the tartlets from the oven and reduce the heat to 130°C | 250F | gas 1/2.
Using a piping bag add the meringue and return the moulds to the oven for 30 to 45 minutes until the meringue is set. Leave to cool for 5 minutes before turning out onto a cooling tray.