Who Is Your Dulcet Inspiration? Bitter Chocolate Meringue Tart
 
 
This tart is so chocolatey you can barely see straight after the first bite. But the sweet, frothy meringue, reminiscent of toasted marshmallows, mellows things out. You only need a sliver--this recipe indicates 6 servings, but you could easily get 12 out of it.
Author:
Recipe type: Dessert
Serves: 6-12
Ingredients
  • 200g shortbread biscuits
  • 1 TBSP cocoa
  • 50g butter, melted
  • chocolate filling
  • 400g dark chocolate (70% cocoa), melted
  • 1 cup (250 ml) single pouring cream
  • meringue top
  • 150 ml egg whites (approximately 4 eggs)
  • 1 cup (220g) caster sugar
Instructions
  1. Place the biscuits, cocoa and butter in a food processor and process for 2-3 minutes or until the mixture resembles fine breadcrumbs.
  2. Press the mixture into a 20cm loose-bottomed round fluted tart tin to create the tart base.
  3. Refrigerate for 15 minutes.
  4. To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth.
  5. Pour over biscuit base and refrigerate for 30 minutes or until set.
  6. Preheat the oven to 200C (390F).
  7. To make the meringue top, place the egg whites in the bowl of an electric mixer and beat until soft peaks form.
  8. Gradually add the sugar and beat until the mixture is thick and glossy.
  9. Spoon the mixture onto the tart and bake for 15 minutes or until the peaks are golden and the meringue is set.
  10. Allow to cool.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2014/01/22/who-is-your-dulcet-inspiration/