Red Rhubarb & Pistachio Meringue Tart

In a mixing bowl, using the paddle attachment, combine the butter,
icing sugar, and salt.
Gradually add the eggs.
Then add the sifted fl our.
Let rest in the fridge for 20 minutes.
Roll the dough out to 2.5mm thickness.
Rest again for 15 minutes in the fridge.
Line the tart rings and chill for another 20 minutes.
Bake in a 175°C oven until golden brown.
Once out of the oven, brush the tart shells with a mix of cream and egg yolks.
Return to the oven to dry the coating and waterproof the tart bases.
Set aside for assembly.

In a saucepan, heat the sugar and water to 121°C.
Whip the egg whites and gradually pour in the syrup while continuing to whip.
Keep whipping until the meringue cools down.
Set aside for assembly and baking.

Mix the pistachio praliné with the feuilletine.
Set aside.