Jump to RecipeRhubarb and Berries Meringue Tart, What A Match Made In heaven
After a few days of rain and cooler weather, the sun is shining again, Yay🙌🏻🙌🏻🙌🏻
And this has got me in the mood for some light baking, starting with this delightful rhubarb and berries meringue tart 🍓💕.
Would You Call It A Tart Or A Pie? 🤔
Either, Either they are both same, same and delicious in my mind 🤤😅😂
This rhubarb and berries meringue is so easy to put together.
Beside the roasting of the rhubarbs and berries, it’s pretty much no bake 🙌.
And it’s vegan 🙌🙌🙌.
Yes, you heard me right!
Did you know you can use aquafaba (that’s the thick liquid you find in canned chickpeas) as an egg free, egg white replacement?
And they whip perfectly 👌
To Start
I first roasted the rhubarb, raspberries and strawberries together with a little sugar to caramelised and really draw out those beautiful fragrant flavours.
While the rhubarb and berries are caramelising nicely in the oven, I begin to make the base, by blitzing some store bought biscuits with some medjool dates, and a little coconut oil.
I Just Love The Colours Of Those Beautiful, Glistening, Ruby Red, Rhubarb, Strawberries, And Raspberries, Roasted With A Little Sugar.
Then it’s a matter of whipping the aquafaba with some sugar till stiff peaks forms.
Assemble all the layers together and torch the top of the meringue to give it that crispy burnt flavour for the final touch👌.
And boom, rhubarb & berries meringue tart is done!
Too Easy! 👌
Roasted Rhubarb And Berries, Sandwich In Between A Layer Of Soft Biscuit And Fluffy Meringue 🤤🤤🤤
The sweet and sour tinge of the roasted rhubarb and berries, sandwich between a sweet biscuit, and fluffy melt in your mouth meringue, is just heavenly.
This rhubarb and berries meringue tart has got to be the easiest, fancy looking tart, that’s sure to be a show stopper without all the hard work! 💪
If you want to make this delicious tart or pie yourself, a more detailed instruction can be found below.
You might also want to check out my simple egg free meringue nest.
Link can be found here 👇🏻
https://winkyfarm.com/2019/06/17/egg-free-meringue-nest/
I do hope you get to try it! And don’t forget to tag #winkyfarm if you have, I’m keen to see your creations!
Di x
Egg Free Rhubarb and Raspberries Meringue Tart
This rhubarb and berries meringue tart is so easy to put together, beside the roasting of the rhubarb and berries, it's pretty much no bake 🙌.
Ingredients
Rhubarb and Berries Filling
- 500 grams rhubarb chopped
- 250 grams raspberries
- 250 grams strawberries halved
- 1 tsp vanilla extract
- 1 cup caster sugar
Biscuit Base
- 250 grams plain vegan biscuits You can substitute the biscuits with gluten free biscuits to make this completely gluten free.
- 2 tbsp coconut oil
- 1/2 cup medjool dates
Egg Free Meringue
- 200 mil aquafaba roughly 1 tin
- 200 grams caster sugar
- 2 tsp corn flour
- 1/2 tsp white vinegar
Instructions
Rhubarb and Berries Filling
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Mix chopped rhubarb, raspberreis, strawberries, vanilla extract and sugar on a baking tray.
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Bake in pre heated oven at 180c or 356f for 30 min or until rhubarb has softened.
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Once the rhubarb has softened, remove tray from oven and let it cool completely before assembly.
Biscuit Base
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Combine all ingredients in a food processor and blitz till mixture resembles fine crumbs.
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Pour biscuit mixture in a lined rectangular tart tray.
You can use any shape tray you have available, so long as the base is removable.
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With your fingers, gently press the biscuit mixture firmly into the tray, roughly 5mm thick.
Insuring all area is covered, including the sides.
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Place biscuit base in fridge to chill while you prepare the egg free meringue.
Egg Free Meringue
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Place aquafaba, vinegar and cornflour in a clean mixing bowl and on high speed commence mixing with a whisk till white and glossy.
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Once you start to see it thickening, start pouring the caster sugar, roughly 1/8 cup at a time until all the sugars have been incorporated and stiff peaks form.
Roughly 10 min.
To Assemble
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Once you have all the layers prepared, remove the biscuit base from the fridge.
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Carefully, remove the biscuit base from the tin tray and place on a serving plate.
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Spoon the roasted rhubarb & berries mixture into the biscuit base.
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Spoon a little of the roasted rhubarb and berries juice on top of the fruit, just enough to cover the biscuit base.
* Be sure not to use too much of the juice as the juice will soften your biscuit base and cause your base to break.
The remainder can be used to accompany the tart.
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Finally, place your egg free meringue into a pipping bag and pipe the egg free meringe on top of the fruit.
You can use what ever design you desire or you can just go freehand and use a spatula.
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Lastly, using a kitchen blow torch, gently torch just the tips of the meringue, to give it that lovely golden glow with a tinge of blitz.
I personally like the burnt caramelised taste of the meringue, you don't have to burn it if you don't like.
* Be careful, like any meringue, it will burn easily!
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Serve immediately with remainder of the roasted rhubarb and berries juice.
Recipe Notes
Roasting time for fruit, may vary depending on the size of the rhubarb you have cut. I prefer mine just tender, to still give it a soft crunch. You can bake for longer if you prefer a very soft texture.
For best meringue results, mixing bowl should be clean and free from oil or grease residue.
You can substitute the biscuits base with gluten free biscuits to make this completely gluten free.
I used a rectangle tart tray.
Feel free to use any shape tray you have available, so long as the base is removable.
Using the juice from the roasted fruit. Be sure not to use too much of the juice, as the juice will soften your biscuit base and cause it to break.
I piped the meringue into small dollops on top of the tart. You can use what ever design you desire or you can just go freehand and use a spatula.
I personally like the burnt caramelised taste of the meringue, you don’t have to burn it if you don’t like.
* Be careful, like any meringue, it will burn easily!
Total time is indicative.
Each section can be completed simultaneously while the other is cooking or cooling, so total time preparation time may be less than indicated.
You can also use gluten free biscuit and make this tart gluten free!
*Nutrition information is approximate and is meant as a guide only*
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