Recipe for: Mini tarts with rhubarb and meringue - photo 1
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Recipe for: Mini tarts with rhubarb and meringue

Snacks for Kids Cakes and Bakes 90 min Medium 29 wyświetleń ~48.84 PLN - (0)
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Description

Delicate, spring mini tarts with tangy rhubarb and fluffy meringue in the Kashubian style. The crumbly pastry creates a crunchy base, slightly reduced rhubarb provides a pleasant tartness, and the sweet, shiny meringue adds a soft texture and attractive appearance. This dish is perfect as a snack for children during a family tea time, picnic, or as a dessert after a light lunch. Visually, the tarts have a pink center topped with white, golden peaks of meringue — ideal for spring when rhubarb is in season. Serve slightly chilled, and you can add sorrel leaves as a Kashubian touch.

Ingredients Used

Ingredients (12)

Servings:
8
  • Wheat flour 250 g
  • Butter 125 g
  • Sugar 470 g
  • Water 15 ml
  • Chicken egg 1 szt. (~60 g)
  • Rhubarb 600 g
  • Vanilla sugar 10 g
  • Egg white 180 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~48.84 PLN (6.11 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients: sift the flour into a large bowl, add sugar (50 g) and salt (1 pinch). Take the butter straight from the fridge and cut it into small cubes about 1 cm. Add the butter cubes to the flour. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs (small lumps of butter the size of pea grains).

Ingredients: Wheat flour, Butter, Sugar, Salt
Use a large, cool metal or glass bowl. It's best to work quickly so the butter doesn't warm up — if it does, chill the mixture in the fridge for 10–15 minutes. Alternative: use a food processor with the blades on pulse (a few pulses).
2

Make a well in the flour-butter mixture, crack in a whole egg (60 g) and add cold water (15 ml). Using a fork or spatula, mix only the center until the liquid begins to combine with the flour. When the mixture starts to clump into larger pieces, quickly knead with your hands (or with a mixer and dough hook) into a uniform ball, not kneading too long — a maximum of 1–2 minutes by hand. Once the dough is cohesive, shape it into a flat disk, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes.

Ingredients: Water
Use a wooden spoon or a mixer with a dough hook. If the dough is too dry, add a tablespoon of cold water; if it's too wet and sticky, add 1–2 tablespoons of flour. Chilling will ensure a flaky edge after baking.

Shaping the baskets

3

Preheat the oven to 190°C (top-bottom). Take out the chilled dough, dust the work surface with flour, and roll out the dough to a thickness of 3–4 mm between two sheets of baking paper. Cut out 8 circles with a diameter of 9–10 cm (they will fit into an 8 cm mini tartlet mold). Gently place each circle into the greased molds, pressing down on the bottom and sides, and trim off the excess dough with a knife. Prick the bottoms of the tarts in several places with a fork to allow steam to escape during baking. Place the molds in the refrigerator for 15 minutes.

Ingredients: Wheat flour
The best molds are metal or ceramic with a diameter of 8 cm and a depth of 2–3 cm. If you don't have molds, use a muffin tin. Roll out the dough between sheets of paper to avoid sticking.

Blind baking the crust

4

Cover each base with a piece of parchment paper and add weights (dried peas, rice, or ceramic baking beads). Place in the preheated oven and bake for 12–15 minutes, until the edges are lightly golden. Remove the pans, carefully take off the paper with the weights. If the base seems moist, bake for another 4–6 minutes without weights, until it is dry and lightly golden.

Ingredients: Wheat flour, Butter
Use ceramic baking weights or dried peas. Use oven mitts to remove hot pans. A good test is to touch the bottom (with the handle of a spoon) — it should be dry, not sticky.

Rhubarb filling

5

Prepare the rhubarb: wash the stalks, trim the ends, and cut into 1 cm pieces. In a medium saucepan, place the rhubarb (600 g), add sugar (120 g) and vanilla sugar (10 g). Grate a bit of zest from half a lemon and squeeze out a tablespoon of juice (about 15 g). Heat over medium heat for 6–8 minutes, stirring every 30 seconds — the rhubarb should soften, release juice, and not completely break down; the mixture should be glossy and slightly reduced.

Ingredients: Rhubarb, Sugar, Vanilla sugar, Lemon
Use a wide saucepan with a thick bottom to evenly reduce the juice. If you are preparing the filling in advance, let it cool — do not pour hot rhubarb into cold tarts, as the bottoms may become soggy.

Assembly before the meringue

6

Evenly distribute the prepared rhubarb onto the pre-baked tart bases — about 2 tablespoons (30–40 g) of rhubarb for each tart, so that the center is evenly filled but not overflowing.

Ingredients: Rhubarb
Use an ice cream scoop or two tablespoons to portion the rhubarb. If the filling is very runny, wait until it cools slightly (5–10 minutes) before filling.

Meringue

7

Whipping egg whites: make sure the bowl and whisk are dry and grease-free. Pour the egg whites (180 g) into the bowl, add a pinch of salt (1 g) and a teaspoon of lemon juice (about 5–10 g). Start whipping with a mixer on medium speed until a light foam forms (about 1–2 minutes). Then gradually add the sugar (300 g) one tablespoon at a time, continuing to whip — slow addition will help the sugar dissolve and the meringue will be shiny. Whip on high speed for another 4–6 minutes until the mixture is thick, shiny, and forms stiff peaks (when you lift the whisk, the tips do not fall).

Ingredients: Egg white, Salt, Lemon, Sugar
Use a stand or hand mixer with a whisk. If the mixture is grainy after adding all the sugar, beat for another 1–2 minutes — the sugar should dissolve. The temperature of the egg whites is best at room temperature: take them out of the fridge 20–30 minutes beforehand.

Assembly and Baking

8

For each tart, apply the meringue: use a spoon or piping bag to smoothly spread the meringue over the rhubarb and form delicate peaks. Place the tartlets in an oven preheated to 160°C and bake for 12–15 minutes, until the meringue is lightly browned (peach color on the peaks). After baking, remove and cool on a rack — the meringue will harden on the outside and remain soft on the inside.

Ingredients: Sugar, Egg white
For applying the meringue, use a piping bag with a star tip for decorative peaks or a spoon for nice shaping. Bake on the middle rack. Do not open the oven in the first 10 minutes to prevent the meringue from collapsing.

Decoration

9

Once completely cooled, you can gently dust the tarts with powdered sugar (optional 1–2 g per tart) and decorate each tart with a single leaf of sorrel as a Kashubian touch. Serve chilled or at room temperature.

Ingredients: Powdered sugar, sorrel
If you're adding sorrel, remember that it has an intense flavor — use a single small leaf for the tart. Add powdered sugar just before serving to prevent the meringue from getting soggy.

Fun Fact

💡

In the Kashubian region, rhubarb has long been valued for its tartness and used in simple desserts. The combination of shortcrust pastry and meringue is a classic way to create a contrast of textures that children also enjoy.

Best for

wiosenny piknik podwieczorek dla dzieci rodzinne spotkanie

Tips

🍽️ Serving

Serve the mini tarts slightly chilled (about 15–20 minutes in the fridge) — the meringue will be stable, and the rhubarb refreshing. They can be served with a teaspoon of thick natural yogurt or buttermilk for children. For adults, a good addition is a cup of strong tea with lemon.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container (the meringue becomes softer over time). Freezing meringue tarts is not recommended — the structure of the meringue will change. If you want to prepare in advance, bake the crusts and filling separately, and whip and bake the meringue just before serving.

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