Cakes and Pastries Recipes - Dark Chocolate Meringue Tart Recipe

Ingredients

Serves 6:

• 12 1/3 oz (350 g) sweetened pastry dough (refer recipe)

• 1/3 oz butter

Swiss meringue:

• 3 egg whites

• 6 1/2 oz (180g) sugar

Chocolate glaze:

• 4 fl oz milk

• 4 fl oz cream

• 2 tbsp sugar

• 7 1/4 oz (200g) dark 70% chocolate

• 2 oz (50g) melted butter

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Method:

1. Preheat the oven to 350°F/180°C.

2. Roll out the dough to a thickness of 1/8 inch (3 mm). Line a greased tart pan with the dough. Cover the base with baking paper and dried beans to keep the pastry from rising.

3. Bake for 10 min. Discard the paper and the beans. Put back in the oven and bake until the pastry turns gold­en brown.

4. Prepare the Swiss meringue: place a bowl in a double boiler; beat the egg whites and the sugar together until the mixture is well heated 115F/45C. Remove from the double boiler. Whisk with an electric mixer until it is completely cool.

5. Prepare the chocolate glaze: pour the milk, cream, and sugar into a saucepan and bring to a boil. Pour this mixture over pieces of broken chocolate. Whisk. Slowly stir in the butter until the mixture is smooth and shiny.

6. Pour the chocolate glaze into the tart crust. Cover with meringue using a spatula. Place under the broiler to brown slightly.