Chocolate Meringue Tart Recipe By Tasty

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CHOCOLATE MERINGUE TART



Chocolate meringue tart image

Provided by Abigail Donnelly

Yield 8 - 10

Number Of Ingredients 14

For the base:
80 g white chocolate, melted and cooled to room temperature
150 g Woolworths vanilla wafers, blended until fine
For the filling:
2 cups Woolworths double-thick cream
340 g 70% dark chocolate, broken into small pieces
340 g milk chocolate, broken into small pieces
110 g unsalted butter, cubed
For the meringue topping:
250 g caster sugar
1 t cream of tartar
salt a pinch
5 T water
2 free-range eggs

Steps:

  • 1. To make the base, mix the white chocolate and wafers, then press into the base of a 30 cm cake tin. Chill until required. 2. To make the filling, heat the cream until just below boiling point. Place the chocolate into a large bowl, then pour over the hot cream. Stir from the middle using a spatula, until the cream and chocolate are incorporated. Add the butter and mix until melted. Pour the filling onto the tart base and chill for 30 minutes to 1 hour. 3. To make the meringue topping, place all the ingredients in a heatproof bowl. Place the bowl over a saucepan of cold water over a high heat. Using an electric mixer, whisk at a low speed until the water in the saucepan comes to a boil, then reduce the heat to medium and whisk at a high speed for 7 minutes, or until the meringue is light and fluffy. 4. When the chocolate tart is set, remove from the cake tin and cover the top with the meringue topping.Cook's tip: If you really want to impress, blowtorch the meringue topping before serving. If you don't have a blowtorch, grill it under a very hot grill.Find more chocolate recipes here.

CHOCOLATE MERINGUE TART RECIPE BY TASTY



Chocolate Meringue Tart Recipe by Tasty image

Here's what you need: pre-baked tart shell, chocolate, butter, eggs, egg yolks, plain flour, sugar, egg whites, caster sugar, vanilla extract, wine vinegar, cocoa powder

Provided by Ellie Holland

Categories     Desserts

Yield 6 servings

Number Of Ingredients 12

1 pre-baked tart shell, 25 cm (9 in)
1 ½ cups chocolate
1 cup butter
2 eggs
3 egg yolks
¾ cup plain flour
¼ cup sugar
6 egg whites
1 ½ cups caster sugar
1 tablespoon vanilla extract
1 teaspoon wine vinegar
¾ cup cocoa powder

Steps:

  • Pre-heat the oven to 150°C (300°F).
  • Gently melt the chocolate and butter together over a bain-marie.
  • Once combined, take off the heat.
  • Stir in the eggs, egg yolks and sugar.
  • Fold in the flour.
  • Pour into the tart shell.
  • Bake for 15 minutes.
  • Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
  • Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
  • Whisk until stiff peaks form.
  • Gently fold in the cocoa powder.
  • Spoon on top of the chocolate tart.
  • Bake for 30 minutes.
  • Cut into slices and serve.
  • Enjoy!

Nutrition Facts : Calories 952 calories, Carbohydrate 82 grams, Fat 59 grams, Fiber 4 grams, Protein 22 grams, Sugar 45 grams

CHOCOLATE TART RECIPE BY TASTY



Chocolate Tart Recipe by Tasty image

We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.

Provided by Katie Aubin

Categories     Desserts

Time 3h

Yield 6 servings

Number Of Ingredients 22

1 ⅔ cups all purpose flour
½ cup powdered sugar
½ teaspoon kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon water, ice cold
9 oz good quality bittersweet chocolate
1 ¼ cups heavy cream
¼ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 ½ sheets gelatin sheet
1 cup ice water
¼ cup granulated sugar
2 tablespoons water, room temperature
3 tablespoons unsweetened natural cocoa powder
3 tablespoons heavy cream
flaky sea salt, for sprinkling
whipped cream, for serving
1 tart pan, 9 in
pie weight, dried beans, or uncooked rice

Steps:

  • Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
  • In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
  • Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
  • Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
  • Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
  • Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
  • Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
  • Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
  • Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
  • Reduce the oven temperature to 300°F (150°C).
  • Make the filling: Chop the chocolate.
  • In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
  • In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
  • Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
  • Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
  • Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
  • Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
  • In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
  • In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
  • Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
  • Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
  • Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
  • Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
  • Enjoy!
  • RECIPE BY: Mimo Ahmed

Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams

CHOCOLATE GANACHE TART WITH MERINGUE KISSES



Chocolate Ganache Tart with Meringue Kisses image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 2 tarts

Number Of Ingredients 16

125 grams (1 cup) all-purpose flour, plus more for dusting
100 grams (3.5 ounces) unsalted butter, cold
45 grams (1/3 cup) powdered sugar
Pinch salt
1 egg yolk, lightly beaten
2 egg whites
1/2 teaspoon white wine vinegar
Pinch cream of tartar
110 grams (1/2 cup) superfine sugar
Pink gel food coloring
200 grams (7 ounces) 70% chocolate, chopped
30 grams (1 ounce) unsalted butter
4 tablespoons heavy cream
1 teaspoon sugar
Sliced raspberries, for decorating
Fresh basil or mint leaves, for decorating

Steps:

  • For the pastry: Add the flour, butter, sugar and salt to a stand mixer fitted with the paddle attachment and mix on low speed until the mixture resembles breadcrumbs and the butter pieces are in small chunks. Add the egg yolk and mix until just combined and beginning to stick together, 15 seconds maximum.
  • Remove the dough from the mixer and shape it into a disc. Wrap in plastic wrap and chill in the fridge for at least 1 hour and up to 2 days.
  • Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Cut out 2 round discs about 5 inches each and lay them over two 4 1/2-inch mini fluted tart tins. Press the dough into the edges, trim off the excess, prick the bottoms in several places with a fork and place in the fridge for 20 minutes.
  • Preheat the oven to 175 degrees C/350 degrees F. Line the pastry with parchment and fill with dried beans. Bake until the pastry edges are golden brown, about 15 minutes. Remove the parchment and beans, brush the pastry with the egg yolk and bake until the base of the pastry is golden brown, about 5 minutes more. Let cool.
  • For the meringue kisses: Preheat the oven to 100 degrees C/210 degrees F.
  • Add the egg whites, vinegar and cream of tartar to a stand mixer fitted with a whisk attachment. Whisk on medium speed until they begin to get frothy, 1 to 2 minutes. As soon as they are frothy, increase the speed to high and slowly add the sugar a teaspoon a time. Keep whisking until you have added all the sugar and the meringue is stiff and glossy, 1 to 2 minutes more.
  • Add some food coloring to the end of a toothpick and run it along the inside of a piping bag fitted with a round tip.
  • Place the meringue in the piping bag and pipe small dollops roughly 1/2 inch in diameter onto a baking sheet lined with parchment. Bake the meringues until they are no longer glossy, have a matte finish and feel light and airy, about 40 minutes. Turn the oven off and allow the meringues to cool inside with the door closed for 20 minutes. (Makes 30 to 40 meringues.)
  • For the chocolate filling: Add the chocolate, butter, cream and sugar to a heat-proof bowl and place it over (but not in) a saucepan pan of simmer water. Gently stir together until melted, 1 to 2 minutes.
  • Pour the mixture into the cooked pastry shells and chill in the fridge for 40 minutes.
  • For the assembly: Place 8 to 10 meringues on top of each chocolate tart. Reserve the remaining for another use. Decorate with some sliced raspberries and basil leaves.
  • If left to chill in the fridge overnight, allow the tarts to sit at room temperature for 20 to 30 minutes before serving.

CAST-IRON WHITE CHOCOLATE TART



Cast-Iron White Chocolate Tart image

This decadent dessert is worth every calorie. If you aren't a fan of citrus, leave out the orange flavoring and the white chocolate will shine through. -Phoebe Saad, Framingham, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

1/2 cup coarsely crushed almond biscotti (about 4 whole cookies)
1/2 cup coarsely crushed amaretti cookies (about 16 cookies)
2 tablespoons sugar
6 tablespoons unsalted butter, melted
FILLING:
1/2 cup sugar, divided
3 tablespoons all-purpose flour
1 cup 2% milk
3 large eggs, separated
14 ounces white baking chocolate, finely chopped
2 tablespoons unsalted butter, cubed
1/2 teaspoon orange extract
1/4 teaspoon plus dash salt, divided

Steps:

  • Preheat oven to 375°. Place biscotti, amaretti cookies and sugar in a food processor; pulse until coarsely ground. Add butter; pulse until combined. Press crumb mixture firmly into bottom of a 9-in. cast-iron or other ovenproof skillet. Bake until lightly browned, 12-15 minutes. Cool on a wire rack. In a small heavy saucepan, mix 1/4 cup sugar and flour. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in white chocolate, butter, orange extract and 1/4 teaspoon salt until chocolate is melted., Preheat oven to 350°. For meringue, in a large bowl, beat egg whites with remaining dash salt on medium speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

Nutrition Facts : Calories 352 calories, Fat 20g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 119mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 0 fiber), Protein 6g protein.

LEFTOVER EASTER CHOCOLATE TART RECIPE BY TASTY



Leftover Easter Chocolate Tart Recipe by Tasty image

Here's what you need: chocolate, butter, eggs, egg yolks, sugar, plain flour, pre-baked tart shell, egg whites, caster sugar, vanilla extract, vinegar, cocoa powder

Provided by Ellie Holland

Categories     Bakery Goods

Yield 7 servings

Number Of Ingredients 12

1 cup chocolate, leftover Easter chocolate
⅞ cup butter
2 eggs
3 egg yolks
¼ cup sugar
⅘ cup plain flour
1 pre-baked tart shell, 25 cm (9 in)
6 egg whites
1 ½ cups caster sugar
1 tablespoon vanilla extract
1 teaspoon vinegar
1 cup cocoa powder

Steps:

  • Pre-heat the oven to 150°C/300°F.
  • Gently melt the chocolate and butter together over a bain-marie.
  • Once combined, take off the heat.
  • Stir in the eggs, egg yolks and sugar.
  • Fold in the flour.
  • Pour into the tart shell.
  • Bake for 15 minutes.
  • Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
  • Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
  • Whisk until stiff peaks form.
  • Spoon on top of the chocolate tart.
  • Bake for 30 minutes.
  • Cut into slices and serve.
  • Enjoy!

Nutrition Facts : Calories 848 calories, Carbohydrate 77 grams, Fat 51 grams, Fiber 4 grams, Protein 20 grams, Sugar 39 grams

CHOCOLATE MERINGUE TORTE



Chocolate Meringue Torte image

This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 10 servings.

Number Of Ingredients 21

4 large egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2/3 cup confectioners' sugar
3 tablespoons baking cocoa
1/2 teaspoon vanilla extract
CAKE:
1/4 cup butter, softened
1 cup sugar
1 large egg
1 large egg white
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup water
2-1/2 cups reduced-fat whipped topping
1 tablespoon toffee bits or almond brickle chips
1/2 ounce semisweet chocolate, shaved

Steps:

  • Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.

Nutrition Facts : Calories 362 calories, Fat 9g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE MERINGUES



Chocolate Meringues image

From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

2 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla or almond extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
1/4 cup chopped almonds

Steps:

  • In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla. , Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds., Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE S'MORES TART



Chocolate S'mores Tart image

I created this tart for my kids, who love having s'mores on the fire pit. It's truly indulgent. We simply can't get enough of the billowy marshmallow topping. -Dina Crowell, Fredericksburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
10 ounces bittersweet chocolate, chopped
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
TOPPING:
5 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar

Steps:

  • In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2 in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes., Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; let stand 5 minutes. Stir with a whisk until smooth. Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In the top of a double boiler or in a metal bowl over simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes longer. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes., Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers.

Nutrition Facts : Calories 332 calories, Fat 24g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 122mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

CLASSIC MEYER LEMON MERINGUE TART RECIPE BY TASTY



Classic Meyer Lemon Meringue Tart Recipe by Tasty image

Here's what you need: fresh meyer lemon juice, granulated sugar, kosher salt, large eggs, large egg yolks, unsalted butter, granulated sugar, water, large egg whites, French pastry tart shell

Provided by Tasty

Categories     Desserts

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

½ cup fresh meyer lemon juice, (from 4-5 lemons)
⅔ cup granulated sugar
¼ teaspoon kosher salt
2 large eggs
4 large egg yolks
1 stick unsalted butter, chilled and cubed
1 ⅓ cups granulated sugar
⅓ cup water
4 large egg whites
1 French pastry tart shell, baked

Steps:

  • Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
  • Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
  • Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6-8 minutes.
  • Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 73 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 72 grams

CHOCOLATE MERINGUE STARS



Chocolate Meringue Stars image

These light, delicate chocolate meringue cookies sure make for merry munching. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray. -Edna F. Lee, Greeley, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 7

3 large egg whites
3/4 teaspoon vanilla extract
3/4 cup sugar
1/4 cup baking cocoa
GLAZE:
3 ounces semisweet chocolate, chopped
1 tablespoon shortening

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa. , Insert a large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment-lined baking sheets. , Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks., In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE MERINGUE TART.



Chocolate Meringue Tart. image

Make and share this Chocolate Meringue Tart. recipe from Food.com.

Provided by Nixxy.R

Categories     Tarts

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

250 g chocolate cookies
120 g unsalted butter
200 g milk chocolate, chopped
90 ml double cream
1/2 cup chocolate hazelnut spread
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

Steps:

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

Nutrition Facts : Calories 581.1, Fat 33.8, SaturatedFat 21.6, Cholesterol 54.4, Sodium 268.8, Carbohydrate 66, Fiber 2.9, Sugar 48.8, Protein 5.3

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From southernkitchen.com


CHOCOLATE MERINGUE TART RECIPE BY TASTY
Oct 10, 2017 - Here's what you need: pre-baked tart shell, chocolate, butter, eggs, egg yolks, plain flour, sugar, egg whites, caster sugar, vanilla extract, wine vinegar, cocoa powder. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.com


6 TERRIFIC TARTS FROM PROPER TASTY | RECIPES
Featuring Easy Chocolate and Raspberry Tarts, Chocolate Meringue Tart, French-Style Apple Tart (Tarte Tatin), French-style Strawberry Tart, French-style …
From tasty.co


CHOCOLATE CHERRY TART WITH BURNT MERINGUE RECIPE - DELICIOUS.
Ingredients. For the pastry. 200g plain flour, plus extra to dust; 100g cold unsalted butter, cubed; 2 tbsp caster sugar; 2 medium free-range egg yolks, mixed with 2 tbsp cold water (whites reserved and lightly beaten for glazing)
From deliciousmagazine.co.uk


EPICURIOUS CHOCOLATE TART - THERESCIPES.INFO
For the crust: Step 1 Preheat oven to 350°F. Place the butter and sugar in a food processor and process until pale. Add the cocoa, flour, egg and vanilla and p
From therecipes.info


CHOCOLATE SPICE MERINGUE PAVLOVA TORTE RECIPE - THE BUSY BAKER
2015-12-10 Whip the egg whites on high speed just until foamy. Slow the mixer to low speed and begin adding the sugar in a constant slow stream until you've added all 1 1/3 cups of it. Increase the speed of the mixer to high again and let the egg whites and sugar whip until they reach stiff peaks (about 5 minutes).
From thebusybaker.ca


RECIPE: TASTY MERINGUE - DAILY RECIPES
2022-06-16 Meringue. Swiss meringue is made by combining sugar, cream of tartar or other acid, and egg whites, and heating them in a double boiler over boiling water. To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. Egg whites beaten with cream of tartar, then sugar until those …
From recipesdaily1.blogspot.com


CHOCOLATE MERINGUE TART RECIPE BY TASTY
Jun 11, 2018 - Here's what you need: pre-baked tart shell, chocolate, butter, eggs, egg yolks, plain flour, sugar, egg whites, caster sugar, vanilla …
From pinterest.com


RECIPE: TASTY MERINGUE - LE RECETTE 101
2022-06-16 An easy Meringue Recipe filled with tips for that perfect, fluffy, meringue to top all sorts of pie recipes, puddings, and other treats. We recommend trying this meringue recipe atop coconut, lemon, banana, or chocolate pie. This meringue pie topping, known as a French or common meringue, is a simple combination of egg whites whipped with sugar ...
From lerecette1010.blogspot.com


CHOCOLATE GANACHE TART WITH SWISS MERINGUE TOPPING
Preheat oven to 350°F. Using a stand mixer and paddle attachment or a food processor, mix together almond flour, coconut flour, maple syrup or honey, vanilla extract, salt and coconut oil or butter until a dough forms. Shape the dough into a disk and wrap tightly in plastic. Chill in the fridge for at least 1 hour.
From nielsenmassey.com


CHOCOLATE MERINGUE MOUSSE MINI TARTS - PERSNICKETY PANHANDLER
2022-01-03 Let cool 10 minutes. -Beat chocolate mixture and egg yolks in small bowl on high speed for 5 minutes. Refrigerate, covered, for 10 minutes. -In separate mixing bowl, beat 3 egg whites until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time until stiff and glossy. -Fold egg white mixture carefully into chocolate mixture.
From persnicketypanhandler.com


RASPBERRY MERINGUE TARTS - A BAJILLIAN RECIPES
2022-06-13 In a small bowl, combine the water and sour cream; set aside. In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese grater to grate the butter on top. Using a fork or a pastry blender, cut the mixture together until it resembles coarse crumbs.
From abajillianrecipes.com


CHOCOLATE MERINGUE TORTE - IN FINE TASTE
2019-12-29 Add sugar, cinnamon and vanilla. Divide in half. Melt milk chocolate in double boiler over low heat. Spread 3 Tablespoons melted milk chocolate on bottom of baked meringue shell. Add semi-sweet chocolate to the remaining milk chocolate in double boiler, stir until melted. Add egg yolks and water.
From infinetaste.com


CHOCOLATE TART - EASY DESSERT RECIPES
2022-04-18 Heat the heavy cream in a small saucepan set over medium heat just until it starts to simmer. Pour the warm cream over the chocolate and allow it to sit for 2 minutes. 1 cup heavy cream. Stir the mixture together until the chocolate has melted and is completely smooth. Add the butter and vanilla and mix to combine.
From easydessertrecipes.com


CHOCOLATE MERINGUE TART - FOOD24
2018-01-08 Whisk eggs, vanilla in another bowl, then stir into the melted chocolate. 4. Pour the filling into the crust and bake for 10 minutes. 5. Meringue In a large mixing bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar, 15 ml at a time and whisk well after each addition. Whisk in the corn flour, vinegar and vanilla essence. 6.
From food24.com


CHOCOLATE MERINGUE TART - BAKEWELL
2020-06-14 This Chocolate Meringue Tart is a no-bake recipe that requires zero skills and only a handful of ingredients! Check it out: ... A delicious no-bake recipe that is ready in no-time and requires no cooking skills. Need I say more? Check out the recipe: Prep Time 20 mins. Chill time 2 hrs. Total Time 2 hrs 20 mins. Course: Dessert. Cuisine: American. Keyword: chocolate, …
From bakewell.ro


HOW TO MAKE THE PERFECT CHOCOLATE TART - YOUTUBE
Be prepared to make the silkiest, richest, most indulgent chocolate tart of your life!Get the recipe here: https://tasty.co/recipe/chocolate-tartSubscribe to...
From youtube.com


CHOCOLATE GANACHE MERINGUE TART BY THEFEEDFEED, | THE FEEDFEED
While I was creating this Chocolate tart, I have to admit I was a bit intimidated by the meringue topping. Prior to this, I only made a Swiss meringue just a few times. Meringues are absolutely beautiful and mesmerizing, I thought to myself, "wow this must be difficult to achieve!". Nielsen-Massey Vanillas has started offering videos to help master your basic baking skills at
From thefeedfeed.com


BON APPETIT CHOCOLATE GANACHE TART - THERESCIPES.INFO
butter, granulated sugar, egg, all purpose flour,.... All information about healthy recipes and cooking tips
From therecipes.info


SALTED CHOCOLATE S’MORES TART WITH TOASTED MARSHMALLOW MERINGUE
2019-08-10 Spoon the crumbs into a 9-inch tart pan, preferably with a removable bottom. Press firmly into an even layer along the bottom and sides of the pan. Place on a rimmed sheet plan. Bake for 5-7 minutes, until the crust is golden and set. Remove from the oven and let cool completely on a baking rack.
From adventuresinthekitchen.com


CHOCOLATE MERINGUE PIE RECIPE | DELICIOUS. MAGAZINE
Take off the heat. Using an electric mixer (or balloon whisk) whisk the sugar, eggs and egg yolks until pale and creamy. Stir in the melted chocolate until it’s all incorporated, then gently fold in the flour using a large metal spoon. Lower the oven temperature to 180°C/fan160°C/gas 4.
From deliciousmagazine.co.uk


SALT AND PEPPER CHOCOLATE MERINGUE TART | RECIPE | CHOCOLATE …
Jan 12, 2019 - Salty, sweet, savoury, chocolatey. It all comes together in this incredible collision of flavour.
From pinterest.ca


11 CHOCOLATE TART RECIPES—SO CREAMY AND DELICIOUS!
2022-03-04 Dark Chocolate Tart With Espresso Whipped Cream. 0.8 8. Vegan Mexican Chilli Chocolate Tart. 0.9 9. Gingerbread Amaretto Chocolate Tart. 0.10 10. Chocolate, Pear, And Whiskey Tart. 0.11 11. Sour Cherry Chocolate Tart.
From cookingchew.com


CHOCOLATE MERINGUE PIE | RECIPE | CHOCOLATE MERINGUE PIE, …
Jan 26, 2015 - A crisp, chocolate pastry case is filled with a chocolate truffle filling and topped with light-as-air chocolate meringue. A showstopper dessert. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.com


CHOCOLATE HEALTH — THE SEVEN SECRETS ABOUT CHOCOLATE MERINGUE …
2019-01-11 The Seven Secrets About Chocolate Meringue Tarts Only A Handful Of People Know | chocolate meringue tarts Chocolate Meringue Tart Recipe by Tasty – chocolate meringue tarts | chocolate meringue... Chocolate Health — The Seven Secrets About Chocolate Meringue Tarts... 1.5M ratings 277k ratings See, that’s what the app is perfect for. …
From chocolateheal.tumblr.com


EASY HOMEMADE CHOCOLATE POP TARTS - SERENA LISSY
2021-06-07 Meringue powder ; Dark chocolate ; These chocolate pop tarts are pretty tasty, but since we've cut out all the preservatives found in store-bought pop tarts, they taste best when eaten within 24 hours. Both the dough and the fudge filling can be made and refrigerated for three days ahead, so it's easy to make the dough and then bake fresh a few mornings in a row. How …
From serenalissy.com


ROSE MERINGUE RECIPE - THERESCIPES.INFO
Rose Meringues { Rose-Scented Meringue Cookies } | Le Petit Eats new lepetiteats.com. 1/2 teaspoon rose water Pink gel food coloring optional Instructions Preheat the oven to 200°. Whip the egg whites on high speed with an electric mixer until stiff peaks form.
From therecipes.info


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