Spring-Fresh Rhubarb Strawberry Tart with Lemon Curd and Pistachio Meringue

Combine flour, cold butter cubes, powdered sugar and salt in a bowl. Rub with fingertips until mixture resembles breadcrumbs. Add egg and quickly knead into a smooth dough. Wrap in plastic wrap and chill for 1 hour.

Butter a 28cm tart pan. Roll dough on floured surface to 3mm thickness. Line the pan, press edges and trim excess. Prick base with fork several times. Chill for 30 minutes.

Preheat oven to 180°C (160°C fan). Line pastry with parchment paper and fill with baking beans. Bake 15 minutes, remove beans and paper, bake another 10 minutes until golden brown.

Whisk lemon juice, zest and egg yolks in a saucepan. Stir in sugar and cook over medium heat, stirring constantly, for 8-10 minutes until thickened. Remove from heat, whisk in butter. Strain through fine sieve and cool.

Sauté rhubarb with half the sugar in a pan for 5 minutes until tender but still firm. Mix strawberries with remaining sugar and let stand 10 minutes. Cool both fruits separately.

Spread lemon curd evenly over cooled pastry base. Arrange rhubarb and strawberries decoratively on top, alternating for an attractive pattern.

Whisk egg whites until stiff peaks form. Gradually add sugar, continuing to whisk until mixture is glossy and holds firm peaks. Gently fold in vanilla extract and chopped pistachios.

Pipe or spoon meringue decoratively over fruit. Bake at 150°C (130°C fan) for 15-20 minutes until meringue is golden brown.

Allow tart to cool completely. Chill for another 30 minutes before serving to allow flavors to meld. Cut into slices and serve.