Rhubarb and Raspberry Tart

To prepare the rhubarb and raspberry tart, start with the jam. After washing and drying the rhubarb stalks, peel them superficially with a vegetable peeler (you can keep the strings for decoration) 1 and then cut into thin pieces 2. Gather the pieces in a bowl and then roughly chop the raspberries 3

and toss them into the bowl 4. Finally, add the sugar 5 and squeeze the lemon juice, combining it all together 6.

Stir 7, cover with plastic wrap, and let it macerate for 2 hours: this way, the juices will come out allowing you to cook 8. Meanwhile, proceed to the Shortcrust pastry. In the mixer, pour the flour and cold butter in pieces 9

Transfer the crumbly mixture to the work surface 10, add the sugar, honey 11, and beaten eggs. Knead briefly by hand 12

until you get a soft dough 13. Wrap it in plastic wrap and let it set in the refrigerator for at least an hour 14. At this point, the rhubarb and raspberries should be sufficiently macerated 15.

Pour the mixture into a steel pan 16 and cook until it reaches 226°F, which you can measure using a kitchen thermometer; let it cool in a bowl 17. Retrieve the shortcrust pastry, beat it with the rolling pin to soften it a bit 18,

and roll it out to obtain a disk of dough about 0.4 inches thick and slightly larger than the 9.5-inch tin 19. Lightly dust with flour and wrap the pastry around the rolling pin 20 to then unroll it and place it in the tin. Remove the excess using a knife and prick the base with the prongs of a fork 21.

Pour the cooled jam 22 and bake in a preheated static oven at 356°F for about 40 minutes 23. Once cooked, let it cool before unmolding 34.

In the meantime, dedicate yourself to the last preparation, the Italian meringue. In a saucepan, pour water and sugar, turn on the burner 25. As soon as the mixture starts to bubble or, more precisely, when it reaches 230°F 26, pour the egg whites into the stand mixer and set the beaters to medium-high speed 27.

Once the syrup reaches 250°F, you can pour it into the stand mixer: first, turn it off. Pour about half of the syrup and then turn it back on at medium-low speed while slowly adding the remaining part 28. Return to medium-high speed and let it run until the mixture has returned to room temperature or until you have obtained the meringue 29. All that's left is to decorate the dessert, spoon it onto the tart 30,

and spread it lightly 31. Your rhubarb and raspberry tart is ready 32, you can decorate it in the center with the rhubarb strings 33.