THE BISCUIT

Preheat the oven till 180°C.
Mix the yolks with the sugar in a bowl. Add flour and mix again. Beat the egg whites in a separate bowl until firm. Mix the egg whites with the cocoa mixture and pour the dough on the baking sheet, been afforded with baking foil or parchment paper. Flatten the dough till smooth and bake at 180°C between 10 to 15 minutes. Take still hot dough from the baking sheet and let cool down completely.

Now tut the bottom for the tart from the biscuit.

THE RHUBARB PUDDING

Soak the gelatine sheets in cold water.
Wash and cut rhubarb in chunks. Mix with lemon juice, vanilla extract and sugar and let cook until mush. Stir occasionally. Now mix the water with corn starch and add to the mush. Cook, constantly stirring until pudding. Then add corn starch mixed with 150 ml of water. When stirring constantly, cook until pudding. Take off the fire and mix under the raised gelatine sheets.

My trick: Before adding the corn starch, the rhubarb had a beautiful color. But after the color seemed more like a “pig’s ear” color. That’s why I added 2 tbsp of raspberry coulis to the cream and voilà. The test with a coffee capsule proved the getting back of rhubarb colour successful.

ITALIAN MERINGUE

Dissolve 125 g of sugar with the water and bring gently to the boil. Knock, when this mixture is approximately 110°C, the egg white in the food processor. Sprinkle very slowly at 50 g sugar and beat until frothy. Turn on the bottom of the pot in cold water when the syrup is 120°C. Pour the hot sugar in a thin stream over the foam and gently knock the cold.

ASSEMBLY OF THE TART

Put the foil into a pie ring and put the bottom of the dough into it. Then pour the rhubarb cream and put in the fridge. If you can not wait, put the pie like me, for 45 minutes in a freezer. After the cream has been stolen, take the cake and let it thaw. I usually do this step in the evening.

FINISH

Put the meringue in a patisserie bag with knotted nozzle and decorate your cake as desired.
Bon apetit!