Name: Rhubarb Tart with Meringue
Prep time: 120 min
Yield: 8
Ingredients: 175 grams butter; 3 egg yolks; 1 tablespoon honey; 60 grams icing sugar; 250 grams flour; 1/2 kilos rhubarb; 1/2 glasses water; 1/2 glasses sugar; peppermint; 6 egg whites; 300 grams sugar; 1 tablespoon vinegar; 1 pinch salt; 1/2 tablespoons vanilla essence; 1 lime peels

Preparation

Low

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.