A layered Rhubarb Cream Tart with buttery pâte sucrée, silky vanilla pastry cream, tangy stewed rhubarb, and strawberry meringue topping.

Scale

Pâte Sucrée:

1½ cups all-purpose flour

¼ cup + 2 tbsp powdered sugar

½ tsp salt

½ cup unsalted butter

1 egg

Stewed Rhubarb:

454g fresh rhubarb

½ cup granulated sugar

4 tbsp water

¼ tsp salt

1 tbsp cornstarch

Vanilla Pastry Cream:

1¼ cup half and half

¼ cup granulated sugar

¼ tsp salt

3 egg yolks

1½ tbsp cornstarch

2 tbsp unsalted butter

Strawberry Meringue:

1 cup granulated sugar

½ cup water

22g freeze-dried strawberries

4 egg whites

½ tsp cream of tartar

1. Prepare and chill pâte sucrée dough.

2. Roll, fit into tart pan, and blind bake at 375°F until golden.

3. Stew rhubarb with sugar, salt, and water. Thicken with cornstarch slurry and cool.

4. Heat half and half with sugar and salt. Temper yolks with cornstarch and cook until thick. Stir in butter.

5. Fill tart shell with pastry cream and top with stewed rhubarb. Chill 3 hours.

6. Boil sugar, water, and strawberry powder to 230–240°F.

7. Whisk egg whites with cream of tartar to soft peaks. Stream in syrup and whip to stiff peaks.

8. Top tart with meringue, torch lightly if desired, and garnish.

Chill thoroughly before slicing.

Use fresh rhubarb for best flavor.

Add meringue same day for best texture.