Chocolate Meringue Tart.
photo by Nixxy.R
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
-
BASE
- 250 g chocolate cookies
- 120 g unsalted butter
-
FILLING
- 200 g milk chocolate, chopped
- 90 ml double cream
- 1⁄2 cup chocolate hazelnut spread
-
TOPPING
- 2⁄3 cup sugar
- 1⁄4 cup water
- 1 dash salt
- 1⁄4 teaspoon cream of tartar
- 3 large organic egg whites
- 1⁄2 teaspoon vanilla bean paste or 1/2 teaspoon extract
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!