Hard Meringue: Take the egg whites out of the refrigerator one hour before and place them in a completely clean bowl without a trace of grease. Add sugar and beat for 10 minutes until firm and glossy consistency is achieved. Add a spoonful of vinegar and continue beating for 2 more minutes. Spread the mixture into a round shape and place in an oven preheated to about 160ºC. After 5 minutes, reduce the temperature to about 140ºC and bake for 80 minutes. After that time, leave the meringue in the oven to prevent it from collapsing; it can even be left overnight.
Dough: Place all the ingredients for the dough except for the flour in a bowl and beat until a fluffy consistency is achieved. Add flour and mix again until the dough comes together. Form a ball, wrap it in plastic wrap, and place it in the refrigerator to firm up. Once rested, roll it out with a rolling pin. Line a flat tart pan with this dough and prick the base with a fork so it doesn't rise during baking. Bake at 180ºC for about 12 minutes without letting it brown.
Rhubarb: Wash the rhubarb, cut it into 2-centimeter pieces, and place it in a pot with sugar and water. Cook for about 10 minutes until it becomes soft, letting the excess water evaporate. Add the chopped mint leaves.
Tart: Cover the tart shell with rhubarb and place the hard meringue on top. Decorate with a sprig of mint.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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