Recently, there have enthusiasm for anything. Nothing I did not want to and it's hard to mobilize for any activity. I think it's terrible the weather. Still cold, always raining on and off the falls and blows to the… I miss the sun and heat. I look forward to July, because when we go on vacation, and where we're going will certainly be warmly. Counting down the days on the calendar… But you have to live, you need to roast and eat you need. That is why I have for you tart, which even I – person rather reluctant rabarbarowi – taste. Statement of sour rhubarb and juicy strawberry is very tasty combination, and when paired with the sweet meringue, it's nothing more you need to. If you like rhubarb, I encourage you to try. But if it's just I do not like him, then you have to make sure this tart, because maybe it is just the recipe, which will convince you to rhubarb!
And if not this tart, it may convince you mousse cake with rhubarb, or cake with almond crumble, rabarbarem i truskawkami or delicious bun with rhubarb.
This is my own recipe.
Ingredients for the shortcrust pastry:
- 250g of wheat flour
- 150g butter
- 1oog caster sugar
- 2 yolk
- 700g rabarbaru
- 500g strawberries
- 3 egg whites
- 150g caster sugar
- 3 tablespoons bread crumbs
Sift flour, Chop the cold butter, add sugar and egg yolks and quickly develop. If the dough was too dry add 1-2 tablespoons cold water. The dough form a ball, wrap in plastic wrap and place in the fridge for 2 hours. After this time, remove the dough and roll the sheet size (30x20cm). Grated baking tray carefully smear grease and put the cake. Prick bottom with a fork.
Bake in a preheated oven at 200 ° C for about 20 minutes. Then remove and let cool.
Rhubarb and strawberry wash and dry. Rhubarb and cut into chunks, remove stems from strawberries. The podpieczony and cooled down the bottom of the spill 3 tablespoons bread crumbs (It wpije any excess juice from the fruit). Fruits put on the bottom podpieczony. Bake for about 30 minutes, after this time, remove and cool slightly.
Egg white with a pinch of salt beat stiff, at the end of churning add the sugar in batches. The fruits put beaten egg whites. For a nicer effect, this can be done by squeezing the meringue Fillers cut with the tip of a star. Bake another 10 minutes, a slight browning of the meringue. Allow to cool before cutting to the end.