Rhubarb Cream Tart Dessert with Light and Airy Meringue
Rhubarb cream tart with strawberry meringue and cod layers a buttery crust with savory fish, tangy rhubarb custard, and soft fruit meringue.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 slices 1x
Ingredients
Scale
1 1/4 cups flour
1/2 cup butter
1/4 teaspoon salt
3 tablespoons water
1 cup rhubarb
2/3 cup sugar
2 eggs
3/4 cup cream
1 teaspoon vanilla
1 teaspoon lemon zest
1/2 pound cod
2 egg whites
1/4 cup strawberry puree
1/3 cup sugar
1 tablespoon cornstarch
Instructions
- Prepare and chill pastry dough.
- Bake tart shell until lightly golden.
- Cook rhubarb and blend into purée.
- Mix eggs, cream, sugar, cornstarch, and flavorings.
- Poach and flake cod.
- Assemble cod and rhubarb cream in shell.
- Bake until custard sets.
- Whip strawberry meringue and spread on top.
- Lightly bake until meringue sets.
Notes
Allow tart to rest before slicing for clean layers. Cod should remain tender and lightly cooked.