Meringue Crumbs Chocolate TartFrom ahmed1 6 years ago
- Crust: shopping list
- 75 grams unsalted butter, melted. shopping list
- 1 ½ cup chocolate cookies crumbs. shopping list
- Meringue: shopping list
- 3 egg whites shopping list
- 120 grams caster sugar. shopping list
- ¼ tsp cream of tartar shopping list
- 1 tsp vanilla shopping list
- chocolate topping: shopping list
- 12 ounces (336 grams) bittersweet or plain chocolate, coarsely chopped shopping list
- 1 1/4 cups heavy cream. shopping list
- cocoa powder for dusting. shopping list
How to make it
- 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.
- 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.
- 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.
The Cookahmed1 Cairo, EG
The Rating7 people
I can always count on you Ahmed to make something unique....Your recipes always looks so tempting..Thanks for another great post...zena824 in Somewhere, USA loved it
wow-is the word for this!great post again!iffyo in loved it
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 in loved it
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