Rhubarb Strawberry Meringue Tart with Lemon Quark

Combine flour, cold butter pieces, powdered sugar, egg and salt in a bowl. Mix with hands or food processor until smooth dough forms. Wrap in plastic wrap and chill for at least 30 minutes.

Peel rhubarb and cut into 2cm pieces. Sprinkle with a pinch of salt and let stand 15 minutes. Hull and halve strawberries. Drain rhubarb, then mix with strawberries, 80g sugar and cornstarch.

Preheat oven to 180°C (160°C fan). Roll out dough on floured surface and line greased 26cm springform pan. Form 3cm high edge. Line with parchment paper, add baking beans and blind bake 15 minutes.

Remove beans and paper. Spread rhubarb-strawberry mixture over pre-baked base. Bake another 25 minutes until fruit is tender and juices thickened. Remove and cool completely.

Mix quark with 100g powdered sugar, lemon juice and zest until smooth. Whip cream to stiff peaks and gently fold into quark mixture. Spread evenly over cooled fruit.

Whisk egg whites to soft peaks. Gradually add 200g sugar and vanilla sugar, whisking until glossy, firm meringue forms. Pipe decorative peaks over tart or spread evenly.

Reduce oven to 150°C (130°C fan). Bake tart 15-20 minutes until meringue is golden brown and crispy. Remove and cool completely.

Refrigerate tart at least 4 hours until all layers are set. Remove from pan before serving and garnish with fresh strawberries or rhubarb stalks.