Chocolate Meringue Tart.

"A delight for chocolate lovers! A quick and easy dessert sure to impress at any occasion."
 
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photo by Nixxy.R photo by Nixxy.R
photo by Nixxy.R
Ready In:
3hrs 30mins
Ingredients:
11
Serves:
8-10
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ingredients

  • BASE

  • 250 g chocolate cookies
  • 120 g unsalted butter
  • FILLING

  • 200 g milk chocolate, chopped
  • 90 ml double cream
  • 12 cup chocolate hazelnut spread
  • TOPPING

  • 23 cup sugar
  • 14 cup water
  • 1 dash salt
  • 14 teaspoon cream of tartar
  • 3 large organic egg whites
  • 12 teaspoon vanilla bean paste or 1/2 teaspoon extract
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directions

  • BASE:

  • Lightly grease a 9-inch fluted tart tin with a removable base.
  • Process the cookies until finely chopped. Add the butter and process until combine.
  • Press the mixture into the base and up the sides. Chill for 15 minutes.
  • FILLING:

  • Melt the chocolate and cream in a double boiler, stirring until melted and smooth. Set aside to cool for 15 minutes.
  • Spread the base with a thin layer of chocolate hazelnut spread. Poor the chocolate ganache over the top,. Chill for 2 hours or until firm.
  • ITALIAN MERINGUE:

  • Combine 2/3 cup of sugar, 1/4 of water and a dash of salt into a small saucepan. Over a medium to high heat bring to the boil. Stirring until sugar is dissolved.
  • Cook with out stirring until a candy reaches 240 degrees (about 5 minutes).
  • Combine cream of tartar and 3 egg whites into a large metal bowl.
  • Beat with a mixer on high speed until medium peaks form.
  • Gradually add sugar syrup to the egg whites. Beat until firm peaks. Add vanilla.
  • Spoon meringue over the chocolate tart. Make the top uneven for a rustic look.
  • Use a blow torch or a really hot grill to brown the top.

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RECIPE SUBMITTED BY

I collect cook books. Nothing relax's me more the sitting back and studding a great cook book! I spend my Friday nights baking up food from around the world!
 
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