This is a recipe for a tart made of a soft and smooth meringue combined with a rich and thick chocolate filling. I especially liked how the two parts -the meringue and chocolate filling complemented and contrasted each other by enhancing one another's texture and flavour. Thin and light meringue vs. thick and heavy chocolate mixture. A perfect dessert after any meal!
Ingredients 125g Arnott's Marie biscuits (or similar)
50g cocoa powder
70g butter, melted
100g milk chocolate, chopped
1/4 cup thickened cream
1/4 cup chocolate hazelnut spread
3/4 cup caster sugar
Grease a round flan tin (approximately 15 centimetres in diameter).
Process the biscuits until it resembles fine crumbs.
Add cocoa powder and melted butter to the biscuit crumbs.
Press the biscuit mixture over the base and sides of the tin.
Allow it to chill in the refrigerator for 15 minutes or until firm.
Place chocolate and cream in a microwave-safe bowl and melt in the microwave for 2 minutes, stirring every 30 seconds.
Place aside to cool slightly.
Spread the chocolate hazelnut spread over the biscuit base.
Pour the chocolate and cream mixture over.
Cover with plastic wrap and refrigerate for 2 hours or until firm.
Preheat the grill on high.
Beat the egg whites until hard peak forms while gradually adding the sugar small amounts at a time.
Spoon the mixture over the chocolate layer.
Using a spatula, shape the egg whites.
Grill on high for 3 to 5 minutes or until golden on top.
Allow it to chill for 10 minutes to set and serve.
Notes Make sure you don't cut back on the sugar as the sugar helps the meringue become crunchy on the outside and sweet in the inside! Make sure you add small portions of the sugar at a time while beating the egg whites. Otherwise if you dump it all in one go the egg whites will deflate!
(I also added some extra biscuits, butter and cocoa powder to make a mini one using a small heart tin.)