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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 🙌.

Course Dessert
Cuisine Modern
Keyword Vegan, Vegeterian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 537 kcal

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

  1. Mix chopped rhubarb, raspberreis, strawberries, vanilla extract and sugar on a baking tray.

  2. Bake in pre heated oven at 180c or 356f for 30 min or until rhubarb has softened.

  3. Once the rhubarb has softened, remove tray from oven and let it cool completely before assembly.

Biscuit Base

  1. Combine all ingredients in a food processor and blitz till mixture resembles fine crumbs.

  2. 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.

  3. With your fingers, gently press the biscuit mixture firmly into the tray, roughly 5mm thick.

    Insuring all area is covered, including the sides.

  4. Place biscuit base in fridge to chill while you prepare the egg free meringue.

Egg Free Meringue

  1. Place aquafaba, vinegar and cornflour in a clean mixing bowl and on high speed commence mixing with a whisk till white and glossy.

  2. 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

  1. Once you have all the layers prepared, remove the biscuit base from the fridge.

  2. Carefully, remove the biscuit base from the tin tray and place on a serving plate.

  3. Spoon the roasted rhubarb & berries mixture into the biscuit base.

  4. 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.

  5. 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.

  6. 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!

  7. 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*

 

Nutrition Facts
Egg Free Rhubarb and Raspberries Meringue Tart
Amount Per Serving
Calories 537 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 23mg8%
Sodium 416mg18%
Potassium 620mg18%
Carbohydrates 88g29%
Fiber 6g25%
Sugar 69g77%
Protein 23g46%
Vitamin A 90IU2%
Vitamin C 31.6mg38%
Calcium 88mg9%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.