Chocolate Meringue Tart
A crisp chocolate crust filled with rich chocolate ganache and topped with fluffy, golden-tipped meringue. This impressive tart is easier than it looks and perfect for any occasion.
- Total time
- 45 min
- Servings
- 8
- Calories
- 450
- Protein
- 5g
Ingredients
- 1.5 cups chocolate cookie crumbs
- 6 tbsp butter
- 8 oz semi-sweet chocolate
- 1 cup heavy cream
- 3 large egg whites
- ¾ cup sugar
- 2 tbsp powdered sugar
Instructions
- 1
Preheat oven to 350°F. Mix 1.5 cups chocolate cookie crumbs with 6 tbsp melted butter until moistened. Press into a 9-inch tart pan, covering bottom and sides. Bake for 10 minutes until set. Let cool.
- 2
Chop 8 oz semi-sweet chocolate into small pieces. Place in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan until just simmering, then pour over chocolate. Let stand 2 minutes, then stir until smooth and glossy.
- 3
Pour the chocolate ganache into the cooled crust, spreading evenly. Refrigerate for 20 minutes until firm to the touch.
- 4
In a clean bowl, beat 3 egg whites with a pinch of salt until soft peaks form. Gradually add 3/4 cup sugar, beating continuously, until stiff, glossy peaks form, about 5 minutes.
- 5
Spread the meringue over the chilled tart, creating peaks with a spatula. Dust with 2 tbsp powdered sugar.
- 6
Using a kitchen torch, toast the meringue peaks until golden brown, about 1-2 minutes. Alternatively, place under a broiler for 1-2 minutes, watching closely.
- 7
Chill the tart for at least 30 minutes before slicing. Serve cold or at room temperature.
Tools you’ll need
- 9-inch tart pan
- mixing bowls
- saucepan
- whisk or electric mixer
- spatula
- kitchen torch (optional)
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