Chocolate Meringue Tart

Chocolate Tart Slice

A chocolate tart, what a rich and decadent thing to eat! This tart is a simple and easy thing to make, but is a do ahead. You need to let the chocolate completely set in the fridge overnight before you add the meringue. Make this the night before an event or whenever you want to eat it and put the meringue on the top the next day.

I made this for James one night and it was an amazing dessert to share. There is something special about sharing a dark chocolate dessert and watching a movie with the man you love. This dessert pairs perfectly with the coffee martini James made!

Chocolate and coffee a match made in heaven, just like you and your significant other.

Chocolate Tart

What you need to do:

Grease a 9 inch spring form or tart pan

Preheat your oven to 350 degrees



–          2 ½ cups flour

–          1 stick (8 tablespoons) butter, cold (cut into cubes)

–          ½ cup brown sugar (packed)

–          1 egg

–          1 teaspoon Saigon cinnamon

–          1 teaspoon vanilla paste

–          1 teaspoon almond extract

–          ¼ teaspoon ground clove

–          ¼ teaspoon ground nutmeg

Combine all the ingredients in a food processor until it resembles wet sand and comes together when your fingers press the crust together. Press the crust out in the 9 inch spring form or tart pan. Do not make the crust too thick, you may not use all the crust. Prick the  crust with a fork.

Bake for 20-30 minutes, or until golden and set.

While the crust is cooling, start making the chocolate filling.

Chocolate Filling

–          12 ounces Ghirardelli semi sweet baking chocolate (chopped)

–          5 ounces Ghirardelli  bitter sweet baking chocolate (chopped)

–          ¼ cup brewed strong coffee

–          1 teaspoon Mexican vanilla extract

–          2 cups heavy cream

Chop the chocolate and place in a heat proof bowl. Add the coffee and Mexican vanilla. In a pot, heat the heavy cream until it slightly boils. Pour over the chocolate and stir continuously until all the chocolate is melted.

Pour the chocolate into the tart shell and place in the refrigerator overnight or until the chocolate is completely set.

Meringue Topping

–          ¼ cup sugar

–          ⅛ cup water

–          2 egg whites

–          ¼ cup sugar

–          Pinch of cream of tartar

In a pot, combine the ¼ cup sugar and ⅛ cup water. Keep over the heat until a candy thermometer reads “soft ball stage” or 235 degrees. Start whipping your eggs with the cream of tartar while the syrup is heating, once the eggs are frothy, keep whipping add the ¼ cup sugar gradually into the eggs. Once the egg whites are at soft peaks, add the syrup SLOWLY (while continuing to whip the egg whites) by drizzling it down the side of the bowl. Make sure the syrup touches the side of the bowl before the egg whites. Whip until stiff peaks form.

I used a large round piping tip to pipe the meringue on the cooled tart. Making sure I formed many little meringue peaks. You can use whatever you would like.

I then toasted the tops with a small kitchen torch (that I found at Cost Plus World Market for $20). You can always set your oven to broil and place the tart into the oven with the door open for a couple minutes until the peaks turn brown.

 Chocolate Tart and Coffee Martini

Go ahead, enjoy this together on date night, but be sure to make a coffee martini!




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