Chocolate Meringue Tart. Recipe

Name: Chocolate Meringue Tart.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BASE; 250 g chocolate cookies; 120 g unsalted butter; FILLING; 200 g milk chocolate, chopped; 90 ml double cream; 1/2 cup chocolate hazelnut spread; TOPPING; 2/3 cup sugar; 1/4 cup water; 1 dash salt; 1/4 teaspoon cream of tartar; 3 large organic egg whites; 1/2 teaspoon vanilla bean paste or 1/2 teaspoon extract

Servings: persons

BASE
250 g chocolate cookies
120 g unsalted butter
FILLING
200 g milk chocolate, chopped
90 ml double cream
1/2 cup chocolate hazelnut spread
TOPPING
2/3 cup sugar
1/4 cup water
1 dash salt
1/4 teaspoon cream of tartar
3 large organic egg whites
1/2 teaspoon vanilla bean paste or 1/2 teaspoon extract

1
BASE:
2
Lightly grease a 9-inch fluted tart tin with a removable base.
3
Process the cookies until finely chopped. Add the butter and process until combine.
4
Press the mixture into the base and up the sides. Chill for 15 minutes.
5
FILLING:
6
Melt the chocolate and cream in a double boiler, stirring until melted and smooth. Set aside to cool for 15 minutes.
7
Spread the base with a thin layer of chocolate hazelnut spread. Poor the chocolate ganache over the top,. Chill for 2 hours or until firm.
8
ITALIAN MERINGUE:
9
Combine 2/3 cup of sugar, 1/4 of water and a dash of salt into a small saucepan. Over a medium to high heat bring to the boil. Stirring until sugar is dissolved.
10
Cook with out stirring until a candy reaches 240 degrees (about 5 minutes).
11
Combine cream of tartar and 3 egg whites into a large metal bowl.
12
Beat with a mixer on high speed until medium peaks form.
13
Gradually add sugar syrup to the egg whites. Beat until firm peaks. Add vanilla.
14
Spoon meringue over the chocolate tart. Make the top uneven for a rustic look.
15
Use a blow torch or a really hot grill to brown the top.

1304

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: BASE, 250 g chocolate cookies, 120 g unsalted butter, FILLING, and more.

Yes, Chocolate Meringue Tart. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Meringue Tart.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions