The rhubarb meringue tart of Meilleur Ouvrier de France Antoine Hepp

Ingredients :

1 kg of rhubarb (800 gr peeled) Antoine advises you to take fresh spring rhubarb, so that the skin is not too thick.

For the shortcrust pastry:

• 150 g of butter
• 250 g of flour
• 15 grams of sugar
• 6 g of salt
• 2 egg yolks
• 8 cl of milk or water

Preparation :

For the shortcrust pastry:

Mix the flour, sugar, butter, salt, sand well. Add the 2 egg yolks, the milk or the water, mix well, make a ball and wrap it in cling film, leave to rest overnight in the refrigerator.