Instructions

1. Prepare the crust: In a bowl, mix flour and powdered sugar. Cut in cold butter until crumbly.
2. Add egg yolk and ice water, mixing until dough forms. Wrap and chill for 30 minutes.
3. Roll out dough and press into a tart pan. Prick the bottom with a fork.
4. Bake the crust: Bake at 350°F (175°C) for 18–20 minutes until lightly golden. Cool completely.
5. Make the rhubarb filling: In a saucepan, cook rhubarb and sugar over medium heat until softened.
6. Whisk cornstarch with egg yolks and heavy cream. Stir into the rhubarb mixture.
7. Cook until thick and creamy, then remove from heat and stir in vanilla extract.
8. Spread the rhubarb cream into the cooled tart shell and chill.
9. Prepare the strawberry meringue: Beat egg whites and cream of tartar until foamy.
10. Gradually add sugar while beating until stiff glossy peaks form.
11. Fold in strawberry puree gently until lightly pink and fluffy.
12. Pipe or spread meringue over the chilled tart.
13. Lightly toast the meringue with a kitchen torch or broil briefly until golden.
14. Chill for 20 minutes before slicing and serving.