Meringue Crumbs Chocolate Tart |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Look at the pictures carefully. I inserted a meringue ring in the bottom so that each wedge will have its share equally. It was really successful and the Meringue crumbs on the top made a wonderful decorative look. Ingredients:
crust |
75 grams unsalted butter, melted. |
1 1/2 cup chocolate cookies crumbs. |
meringue |
3 egg whites |
120 grams caster sugar. |
1/4 tsp cream of tartar |
1 tsp vanilla |
chocolate topping |
12 ounces (336 grams) bittersweet or plain chocolate, coarsely chopped |
1 1/4 cups heavy cream. |
cocoa powder for dusting. |
Directions:
1. Crust:
2. Grease a 20cm tart pan with butter. Finely grind cookies in processor. Add melted butter, process until crumbs are moistened. Press crumb mixture into prepared pan. Chill until firm, about 30 minutes.
3. Meringue:
4. On a clean stainless bowl, place the egg whites and using clean beaters, beat
5. Till frothy. Add the cream of tartar and beat till soft peaks is formed. Start adding the sugar till you reach a stiff peaks and the meringue is shiny and glossy. Add vanilla and beat again. Spoon enough of the meringue in a piping bag fitted with star nozzle to pipe one 16cm round ring and 16 small meringue kisses on a cookie sheet lined with foil. The rest of the meringue can be spread in round shape by tablespoon over the foil. Bake in a 300 F preheated oven for 1 hour till crisp to the touch. Leave in the oven with door ajar to cool for 1 hour.
6. Chocolate topping:
7. Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until cooled but still pour able, Beat with a wooden spoon for 2-3 minutes. Chill for 30 minutes. Beat again just it holds its shape.
8. Assembling:
9. Place the 16cm meringue ring over the crust base, pour the chocolate mixture over till it is completely covered. Crush some spooned meringue in a plastic bag and sprinkle over the top of the chocolate mixture. Arrange the small meringue kisses around the edge. Sprinkle the meringue crumbs only with cocoa powder to give them a decorative effect. Chill in an airtight container in the refrigerator.
10. N.B: Best served at the same day as you don’t want the meringue to become soggy.
|
|