Chocolate Whiskey Tart With Meringue Chocolate Whiskey Tart With Meringue

Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

For those feeling that St. Patrick's Day spirit, whip up this decadent chocolate tart. 

  • Prep time 20 minutes
  • Total time 2 hours
  • Credits : Canadian Living Magazine


Chocolate Crust:


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
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Baking & Desserts

Chocolate Whiskey Tart With Meringue