Description
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.
Ingredients
Units
Scale
- 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
- Place the biscuits, cocoa and butter in a food processor and process for 2-3 minutes or until the mixture resembles fine breadcrumbs.
- Press the mixture into a 20cm loose-bottomed round fluted tart tin to create the tart base.
- Refrigerate for 15 minutes.
- To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth.
- Pour over biscuit base and refrigerate for 30 minutes or until set.
- Preheat the oven to 200C (390F).
- To make the meringue top, place the egg whites in the bowl of an electric mixer and beat until soft peaks form.
- Gradually add the sugar and beat until the mixture is thick and glossy.
- Spoon the mixture onto the tart and bake for 15 minutes or until the peaks are golden and the meringue is set.
- Allow to cool.
- Category: Dessert