Salt and Pepper Chocolate Meringue Tart

Shortbread

Salty, sweet, savoury, chocolatey. It all comes together in this incredible collision of flavour.

  • Total Preparation Time: 260 minutes

Makes 10 servings

Rating: 0 Stars

Ingredients

Crust:
1 1/2 cups375 mLAll Purpose Flour
1/3 cup75 mLInstant Dissolving Sugar
1 tsp5 mLFresh Cracked Black Pepper, coarse
1/2 tsp2 mLSalt
1/2 cup125 mLGAY LEA - Unsalted Butter, cold and cubed
Ganache:
1 1/4 cups300 mLSemisweet Chocolate Chips
3/4 cup175 mL35% Whipping Cream
2 tbsp30 mLGAY LEA - Unsalted Butter
Meringue:
1/2 cup125 mLEgg Whites, well shaken
2 tsp10 mLLemon juice
1/4 tsp1 mLCream Of Tartar
1 pinch1 pinchSalt
3/4 cup175 mLInstant Dissolving Sugar
1/2 tsp2 mLSea Salt, flaked or coarse
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Instructions:

Crust:

  1. Place the flour, sugar, pepper and salt in a food processor; pulse until well combined. Add the butter; pulse until the mixture is crumbly. Firmly press the dough in a 9-inch (23 cm) fluted tart pan with a removable bottom. Chill for 30 minutes.
  2. Preheat the oven to 350°F (180°C). Place the tart pan on a rimmed baking sheet. Bake for 15 minutes or until golden around the edges. Transfer to a wire rack to cool completely.

Ganache:

  1. Combine the chocolate chips, whipping cream and butter in a heavy saucepan set over medium heat. Cook, stirring frequently, until chocolate is melted and the mixture is smooth. Pour into the cooled tart shell. Chill for at least 1 hour or until the chocolate is set.

Meringue:

  1. Preheat the oven to 375°F (190°C). Using a mixer on high-speed, beat the egg whites with the lemon juice, cream of tartar and salt until soft peaks form. Continuing on high speed, add the sugar, a spoonful at a time, beating until very stiff and glossy peaks form.
  2. Spread the meringue over the chocolate but leave the crust edge exposed; swirl the meringue decoratively. Sprinkle the salt evenly over the meringue. Bake for 15 minutes or until lightly golden; cool for 20 minutes. Chill for at 2 hours or until chocolate is set.
  • Make-ahead: The tart shell can be baked and filled with chocolate up to 2 days in advance. The meringue can be prepared and baked up to 8 hours in advance. Let the tart stand at room temperature for 20 minutes before serving if chocolate becomes too firm in the fridge.
  • Back to Basics: Omit the pepper in the crust and the salt from the topping for a more traditional dessert.
  • Baker’s Secret: Use a straight-sided dry measuring cup to help press the dough into the pan firmly and create a pristine crust.
  • Equipment Switch: If you don’t have a fluted tart pan, simply use a 9-inch (23 cm) spring-form pan and press the dough 1-inch (2.5 cm) up the sides.

 

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Ingredients

Crust:
1 1/2 cups375 mLAll Purpose Flour
1/3 cup75 mLInstant Dissolving Sugar
1 tsp5 mLFresh Cracked Black Pepper, coarse
1/2 tsp2 mLSalt
1/2 cup125 mLGAY LEA - Unsalted Butter, cold and cubed
Ganache:
1 1/4 cups300 mLSemisweet Chocolate Chips
3/4 cup175 mL35% Whipping Cream
2 tbsp30 mLGAY LEA - Unsalted Butter
Meringue:
1/2 cup125 mLEgg Whites, well shaken
2 tsp10 mLLemon juice
1/4 tsp1 mLCream Of Tartar
1 pinch1 pinchSalt
3/4 cup175 mLInstant Dissolving Sugar
1/2 tsp2 mLSea Salt, flaked or coarse
Add to Shopping List

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