Donna Hay's Chocolate Meringue Tart

In case you needed proof that I wasn't a good blogger - this recipe has been lying in my 'drafts' for almost a year. I made this for dessert (to be served with mince pie ice cream) for Christmas last year. It was our first married Christmas and I wanted something spectacular. Something special, decadent and filled with all the good things. This is effectively a chocolate ganache tart, on a biscuit base (no need to worry about making your own pastry) with a meringue topping. As I wanted to go completely OTT, I added gold leaf and a sparkler. Obviously.

The entire tart has 7 ingredients and can be made the day before - exactly what you need on Christmas day. Simply whip it out the fridge and serve. To make it even more festive, I am playing with the idea of adding a little orange zest somewhere - either in the filling or the biscuit base. I think a dash of brandy would also be welcome. 

Recipe from here
Serves 8-10

For the base:
200g shortbread or digestive biscuits
1 tbsp cocoa powder
50g butter, melted

For the chocolate filling:
400g 70% dark chocolate, roughly chopped
250ml cream

Meringue topping:
4 egg whites 
1 cup caster sugar

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, if possible) tart tin to create the tart base - press up the sides too. Refrigerate for 15 minutes.

To make the filling, place the cream in a microwave proof bowl and microwave on high until very hot. Add the the chocolate and stir until melted and smooth. Pour over the biscuit base and refrigerate for 30 minutes or until set.

To make the meringue topping, preheat the oven to 200 degrees C. 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 meringue onto the tart and bake for 15 minutes or until the peaks are golden and the meringue is set. Cool before serving.


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