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Hard meringue: Take clear of the refrigerator one hour before and put them in a bowl completely clean without a pinch of fat. Add sugar and beat for 10 minutes until firm and shiny. Add a spoon of vinegar and continue beating 2 more minutes. Arrange the dough in a round shape and place in the heated oven at 160ºC. After 5 minutes reduce the temperature to about 140ºC and bake 80 minutes. After that time leave the meringue in the oven to avoid getting off, you can even leave it overnight.
Dough: Put all the ingredients of the dough except flour in a bowl and beat until you get the spongy consistency. Add flour and mix again until the dough is united. Form a ball, wrap in transparent film and place in the refrigerator so that the dough is compacted. Once resting, stretch with the help of a roller. Line with this dough a flat cake mold and prick the base with a fork so that it does not rise during cooking. We bake at 180º C for 12 minutes without getting to brown.
Rhubarb: Laval the rhubarb, cut it into 2-centimeter pieces and place in the pot along with sugar and water. Cook about 10 minutes to make it soft, allowing the excess water to evaporate. Add the chopped mint leaves.
Tart: Cover the tart with rhubarb and place hard meringue on top. Decorate with a sprig of mint.
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