Recipe

Meringue Crumbs Chocolate Tart Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 1 year, 11 months ago 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. Prep:60m Cook:120m Servings:8	Ahmed1
	crispy rich chocolate tart

spoon meringue befor

Meringue baked

Meringue ring in bot

pour chocolate over

Smooth top

Crushing spooned mer

sprinkle crushed mer

sift cocoa powder

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Ingredients

Crust:

75 grams unsalted butter, melted.

1 ½ cup chocolate cookies crumbs.

Meringue:

3 egg whites

120 grams caster sugar.

¼ 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

Crust:

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.

Meringue:

On a clean stainless bowl, place the egg whites and using clean beaters, beat

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.

Chocolate topping:

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.

Assembling:

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.

N.B: Best served at the same day as you don’t want the meringue to become soggy.

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Comments

zena824 1 year, 11 months ago said:
I can always count on you Ahmed to make something unique....Your recipes always looks so tempting..Thanks for another great post...

iffyo 1 year, 11 months ago said:
Wow-is the word for this!great post again!

sunny 1 year, 11 months ago said:
What I wouldn't give to be a neighbor of yours, I would be at your house ALL THE TIME taking notes watching you cook, your recipes are amazing!! = )

berry 1 year, 11 months ago said:
Ahmed... This is a winner recipe and one of my favorites! I knew that you had something Super wow for us... terrific, SUPER FAN of your recipes. Thanks again!

berry 1 year, 11 months ago said:
Just one thing: If you can, don't reduce too much your pictures... :-)

liezel 1 year, 11 months ago said:
Wow, wow and wow! What more can I say...?

ambus 1 year, 11 months ago said:
Too pretty!Another delicious recipe from the "King of desserts" and "Prince of Chocolate".I'm not sure how I'm going to find time for all these beautiful creations!

ambus 1 year, 11 months ago said:
Is it 1 1/2 cup cookies crumbs?

ivy 1 year, 11 months ago said:
Oh, I liked the comment King of desserts and Prince of Chocolate. I would add "Confectionery Emperor". Unfortunately I am not sure I can find cream of tartar (frankly I don't know what it is, I'll check wikipedia later on).