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Chocolate Meringue Tart

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1h 30min

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8 servings

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This Chocolate Meringue Tart is a stunning and delicious dessert that combines a buttery, flaky crust with a rich, smooth chocolate filling and a light, fluffy meringue topping. The contrast of textures and flavors makes this tart an irresistible treat for any chocolate lover. Serve this elegant dessert at your next dinner party or special occasion, and watch your guests be impressed by its beautiful presentation and incredible taste.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
36 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

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1
Prepare the crust

In a food processor, combine the all-purpose flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Pulse to mix. Add the cold, cubed unsalted butter and process until the mixture resembles coarse crumbs. Add 1 egg yolk and process until the dough comes together.

2
Chill and bake the crust

Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill the crust in the refrigerator for 30 minutes. Preheat the oven to 375°F (190°C). Prick the bottom of the crust with a fork and bake for 20-25 minutes, or until golden brown. Let the crust cool completely.

3
Prepare the chocolate filling

In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chopped dark chocolate. Let sit for 1-2 minutes, then whisk until smooth. In a separate bowl, whisk the remaining 3 egg yolks. Gradually pour the warm chocolate mixture into the egg yolks, whisking constantly.

4
Fill the tart shell

Pour the chocolate filling into the cooled tart shell. Smooth the top with a spatula. Bake for 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Let the tart cool completely.

5
Prepare the meringue

In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1 cup of sugar, beating until stiff, glossy peaks form. Beat in the vanilla extract.

6
Top the tart with meringue

Spread the meringue evenly over the cooled chocolate filling, making sure to seal the edges. Use the back of a spoon to create swirls and peaks in the meringue.

7
Brown the meringue and serve

Preheat the broiler. Place the tart under the broiler for 1-2 minutes, or until the meringue is lightly browned. Alternatively, use a kitchen torch to brown the meringue. Serve the Chocolate Meringue Tart chilled or at room temperature.

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