It's time for another tart from Baking Chez Moi for Tuesdays with Dorie and I was very happy about this choice. It was a perfect way to showcase the star ingredient and one of my spring favourites, rhubarb.
It started with a pre-baked tart crust that was filled with sweetened rhubarb and custard and baked again. I used Dorie's bonne idée and topped it with my go-to Italian meringue instead of streusel.
I loved this tart. Both the rhubarb and lime flavours came through clearly
in the filling and it was tart enough to withstand the sweetness of the
meringue. I did notice that the tart shell wasn't as crisp as it should
have been (and usually is since I've used this recipe several times)
and wonder if this was a case for shellacking the hot baked crust with
egg white to protect it from the moist filling. I'll try that next time because I'm definitely making this again.