Chocolate tart with meringue

Today I’m sharing with you another recipe, although it’s not that healthy like the last one… 🙂 At the weekend we’ve celebrated two birthdays, so I made this cake as I became the cakemaker (which doesn’t bother me at all!). The process was a bit tricky, it took a bit much time, the cake turned out a bit unattractive, but at least you can see that I made the tartshell, too, and I didn’t get one from the store, which is full of unnecessary additives.


–        for the tart shell

250 g flour
125 g cold butter
45 g sugar
1 egg
–        for the chocolate filling

200 g dark chocolate
200 g butter
2 eggs
3 egg yolks
50 g sugar
100 g flour
–        for the meringue

6 egg white
200 g powdered sugar
2 tbsp unsweetened cocoa powder

First, make the dough. Rub the butter into the flour. Stir through the sugar and egg. Knead gently until it forms a dough ball. Chill the dough in the fridge for an hour. Roll out the dough to the thickness of 5 millimetres. Lay over a large tart case and press into the edges. Trim off any excess pastry. Line the inside of the tart case with parchment paper and fill with baking beans, then chill for 15 minutes. Preheat the oven to 180°C/356°F and bake the tart shell for 15 minutes, then remove beans and parchment paper and bake for another 5 minutes.

In the meantime make the filling. Melt chocolate and butter over a bain-marie. Once combined, take off the heat. Stir in eggs, egg yolks and sugar. Fold in the flour. Pour mixture into the tart shell and bake it for 15 minutes on 150°C/302°F.

Meanwhile, prepare the meringue. Whisk the egg whites. Once foamy, gradually add in the sugar. Whisk until stiff peaks form. Gently fold in the cocoa powder leaving the mixture half brown half white. Spoon on top of chocolate tart. Bake for 30 minutes on 150°C/302°F. Leave it cool in the oven.

According to the tasters the cake was good, I hope you’ll try it out.

// Kamilla



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