January 22, 2012

Rhubarb Curd Tart

Post by Chef Corbin

with crisped Meringue

Prepare individual tartlets – approx. 3 ½ inches wide


Lemon Tart Filling

For 1
1.25 cup Lemon Juice
1/2 cup  Rhubarb Puree
1 cup Sugar
4 Egg Yolks
5 Whole Eggs
0.2 cup Lemon Zest
100 gr. Butter

For 2
2.5 cups Lemon Juice
1 cup  Rhubarb Puree
2 cup Sugar
8 Egg Yolks
9 Whole Eggs
0.4 cup Lemon Zest
200 gr. Butter

For 3
4 cups Lemon Juice
1 1/2 cups  Rhubarb Puree
3 cups Sugar
12 Egg Yolks
13 Whole Eggs
1/2 cup Lemon Zest
300 gr. Butter

Pavlova / meringue Recipe

200 grams egg white
400 grams white sugar
pinch of salt


Heat over bain maire the egg whites with the sugar (to a temperature of 120 degrees). Remove from heat and place into a mixer and whip at high speed until stiff peaks form. Place dolups of the meringue onto a parchment paper lined baking tray and bake inside a pre-heated 225-degree oven for approx. 2-3 hours. Remove from heat and leave at room temperature.