Fill the cooled tart shell with the rhubarb curd and smooth the surface.<\/p>\n

Ingredients for the Italian meringue:<\/span><\/p>\n

\n
• 4 egg whites, at room temperature<\/li>\n
• 300 g caster sugar (260 g + 40 g)<\/li>\n
• 60 ml water<\/li>\n<\/ul>\n

  Place 260 g of the sugar and 60 ml water in a small saucepan. Stir and bring to the boil. Insert a sugar thermometer and cook over medium heat, without stirring at any point, until the syrup reaches 118\u00b0C (245\u00b0F).<\/p>\n

  Meanwhile, when the syrup reaches 100\u00b0C (210\u00b0F), start whisking the egg whites. Whisk as for a meringue until stiff, gradually adding the remaining 40 g sugar, one teaspoon at a time, while continuing to whisk. As soon as the syrup reaches the required temperature, remove it from the heat. Increase the mixer speed to maximum and slowly pour the hot syrup into the egg whites in a thin, steady stream, without stopping the mixer. Continue whisking for 5\u20138 minutes. The meringue should be very stiff, thick and glossy, and should have cooled down.<\/p>\n

  Spread the meringue over the rhubarb curd and shape as desired. Brown the meringue with a kitchen torch. Alternatively, place the tart under a hot grill at 200\u00b0C for approximately 5\u20137 minutes, until lightly browned.<\/p>\n

  * Lard makes the pastry especially crisp and crumbly, but you can replace it with an additional 30 g of butter.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n

   <\/p>\n

  <\/figure>\n

   <\/p>\n

  <\/figure>\n","protected":false},"excerpt":{"rendered":"

  Rhubarb curd tart with Italian meringue was made to complete the set with these rhubarb tartlets :). I have to admit that homemade shortcrust pastry works better in tarts than a biscuit base: it is more stable and, of course, more delicious. It <\/p>\n","protected":false},"author":1,"featured_media":18730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[442,35,438],"tags":[94,122],"duration":[],"tag_group":[],"class_list":["post-18728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meringue-cakes","category-tarts-and-tartlets","category-vegetable-cakes","tag-lemon-lime","tag-rhubarb"],"acf":[],"yoast_head":"\n