Chocolate Meringue Tart.

READY IN: 3hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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