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Chocolate Meringue Tart

A delightful dessert that combines rich chocolate filling with a light, fluffy meringue topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 225 g dark chocolate digestive biscuits, crushed Provides a rich flavor for the tart base.
  • 4 tbs butter Melted butter helps bind the biscuit crumbs.
For the filling
  • 3 number egg yolks Adds richness to the filling.
  • 4 tbs caster sugar Sweetens the filling.
  • 4 tbs cornflour Thickens the filling.
  • 600 ml milk Forms the base of the custard filling.
  • 100 g milk chocolate, melted Adds chocolate flavor to the filling.
For the meringue
  • 4 number egg whites These create the meringue topping.
  • 100 g caster sugar Used to sweeten and stabilize the meringue.
  • 1/4 tsp vanilla essence Adds flavor to the meringue.

Method
 

Preparation
  1. Place biscuit crumbs in a large bowl.
  2. Melt the butter in a small, heavy-based saucepan over low heat. Stir the melted butter into the biscuit crumbs until well combined. Press the mixture into the bottom and up the sides of a 23 cm tart tin.
  3. In a large bowl, combine egg yolks, caster sugar, and cornflour. Beat until a smooth paste forms, adding a little milk if necessary.
  4. Heat the milk in a small saucepan until nearly boiling. Gradually pour the egg mixture into the milk, whisking continuously.
  5. Return the mixture to the pan and cook gently while whisking until thickened, then remove from heat.
  6. Whisk in the melted milk chocolate and pour the mixture into the prepared biscuit base.
Meringue Preparation
  1. In a clean, large bowl, whisk the egg whites until soft peaks form.
  2. Gradually add two-thirds of the caster sugar while whisking until the mixture is stiff and glossy. Fold in the remaining sugar and vanilla essence.
  3. Spread the meringue over the chocolate filling and create decorative swirls with the back of a spoon.
Baking
  1. Bake in a preheated oven at 160°C for 30 minutes or until golden.
Serving
  1. Serve hot or warm, optionally with whipped cream or vanilla ice cream.

Notes

For a crunchier base, chill the crushed biscuits in the pan before adding the filling. Ensure the bowl for whipping the egg whites is perfectly clean to achieve maximum volume.