Not sure about you guys, but for me, a proper weekend has to be marked with a dessert. And if chocolate isn’t the best way to celebrate anything, ever, I don’t know what is. Long story short, this Chocolate Meringue Tart is super easy to make and requires zero skills, because it’s a no-bake recipe. So it’s perfect for the crazy high temperatures we’ve been having lately. Need I say more? Scroll down for the recipe and some tips and tricks!
Tips and tricks for the easiest Chocolate Meringue Tart:
-The chocolate you’re using plays an essential role, so choose wisely. It’s very important to use a high-quality chocolate, because it will be smooth when it melts and it will create a creamy and rich filling. I used this one and it worked really well for the recipe.
-For the meringue, I used this mix from Dr. Oetker, but in the recipe I will right alternative instructions for making the meringue from scratch.
-You can use regular digestive biscuits or go for a nice twist and use salty crackers. That will take the tart closer to the S’mores taste.
-Make sure the eggs are at room temperature before starting to make the meringue.
Chocolate Meringue Tart
- 250 g digestive biscuits or any biscuits of your choice
- 125 g butter
- 200 g chocolate finely cut
- 1¼ cup double cream (300 ml)
- 1 x Dr. Oetker Mix for Meringue
- 4 egg whites
- ⅔ cup powdered sugar (140 g)
- ¼ tsp lemon juice or vinegar
- In a food processor or blender, process the biscuits for 1-2 mins until fine.
- Melt the butter, then add it on top of the biscuits. Mix until combined.
- Place the mixture in a tart pan and apply pressure, using the back of a spoon or fingers. Refrigerate until the filling is ready.
- Finely chop the chocolate.
- Heat the double cream until close to boiling point (make sure it DOESN'T start boiling though), then pour on top of the chopped chocolate.
- Allow it to sit for 2-3 minutes, then mix until smooth. Pour the mixture in the tart shell and refrigerate until firm (2 hrs should be enough).
- If you are using the Dr. Oetker mix, just follow the instructions on the label.
- If you chose to make the meringue from scratch, follow these steps:
- Add the egg whites, powdered sugar and lemon juice in a heat-proof bowl, on bain-marie, on low heat. Make sure the bottom of the bowl doesn't touch the water surface.
- Gently whisk the mixture for 2-3 minutes, or until it is hot to the touch. This will "cook" the eggs and make them safe to eat.
- Remove from heat and process with a mixer until firm. Transfer on top of the tart and use a spatula or a spoon to evenly distribute the meringue and form stiff peaks.
- Use a cooking torch to slightly toast the surface by making small circles and moving it over the meringue.
- Cut using a knife with a hot blade (dip it in hot water and wipe afterwards) for a clean cut.