For those feeling that St. Patrick's Day spirit, whip up this decadent chocolate tart.
- Prep time 20 minutes
- Total time 2 hours
- 2 cups chocolate wafer crumbs
- 1/2 cup unsalted butter , melted
- 170 g dark chocolate , finely chopped (about 6 oz)
- 115 g milk chocolate , finely chopped (about 4 oz)
- 1/2 cup 35% cream
- 1/4 cup unsalted butter , cubed
- 6 oz Irish whiskey (about 3/4 cup)
- 1/4 teaspoon salt
- 3/4 cups granulated sugar
- 3 egg whites
- 1/2 teaspoon cream of tartar
- pinch salt
Chocolate Crust: Preheat oven to 350°F. In bowl, stir wafer crumbs with butter; press into bottom and up side of 9-inch fluted tart pan with removable bottom. Place pan on baking sheet; bake until firm, 10 to 12 minutes. Let cool on rack.
Filling: Meanwhile, place dark chocolate and milk chocolate in heatproof bowl. In small saucepan, heat cream with butter over medium-high heat until butter is melted and mixture just begins to boil. Pour cream mixture over chocolate; let stand for 1 minute.Whisk until smooth. Whisk in whiskey and salt; spread over cooled crust. Refrigerate until cooled, 1 1/2 to 2 hours.
Meringue: In large metal bowl set over saucepan of gently simmering water, combine sugar, egg whites, cream of tartar and salt. Using hand mixer, beat on medium-high speed until stiff peaks form, 5 to 6 minutes; remove from heat. Spoon meringue onto centre of filling; using spatula, spread to edge, making peaks and swirls with back of spoon. Using kitchen blowtorch, toast meringue until golden brown. Serve immediately.
Test Kitchen Tip: If you don’t have a kitchen blowtorch to toast the meringue, transfer the tart to the freezer during the last 30 minutes of chilling time. Then, broil the tart until golden brown, 30 seconds to 2 minutes. Be sure to keep an eye on it!
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 209 mg
- Sugars 28 g
- Protein 4 g
- Calories 411
- Total fat 26 g
- Potassium 220 mg
- Cholesterol 46 mg
- Saturated fat 15 g
- Total carbohydrate 39 g