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