There cocoa meringue tart reinterprets a classic dessert in an even more greedy and scenographic version. On a base of cocoa shortcrust pastry a silky is spread custard to the chocolate and therefore an elegant one Italian meringue. A dessert for the Special occasions.
- 150 g of butter at room temperature
- 100 g of powdered sugar
- 40 g of eggs (1 medium egg) at room temperature
- 220 g of flour 00
- 15 g of unsweetened cocoa
- 250 ml of whole milk
- 25 g of fresh cream
- 4 yolks
FOR THE COCOA SHORTBREAD
FOR THE CHOCOLATE CUSTARD CREAM
- 10 g of corn starch
- 90 g of granulated sugar
- 10 g of bitter cocoa
- 40 g of dark chocolate
- 25 g of butter
- 200 g of egg whites at room temperature
- 400 g of granulated sugar
- 60 ml of water
FOR ITALIAN MERINGUE
How to prepare: Cocoa meringue tart
There cocoa meringue tart it’s a classic dessert and characterized by timeless elegance, in this version made even more greedy by chocolate. The perfect dessert of Special occasions, to celebrate a birthday or finish off a meal of the parties, to be included in our gallery dedicated to 32 pies that are not bad at all.
The realization of the dessert includes three basic preparations that enhance each other: a crumbly shell cocoa shortcrust pastry, a rich filling of chocolate custard and a sumptuous cover Italian meringue.
Contrary to what it might seem, this is an elaborate but not complicated recipe. However, it is necessary to use a special silicone mold, molded properly, in order to create the Italian meringue disc. We used a kit that is easily found on the market.
If you like tarts chocolate shortcrust pastry do not miss the recipe of the wonderful chocolate tart and also try our combinations with fruit in the chocolate and cherry tart and in the chocolate and raspberry mousse cake.
OTHER DELICIOUS RECIPES: Queen cake with meringue, Lemon meringue tart, Amaretti tart with flamed meringue, Lemon meringue tart with fruit
- Preparation time
- 40 min
- Cooking time
- Resting place
- fridge and freezer
- Rest time
6 – 8
How to prepare: Cocoa meringue tart
To make the cocoa meringue tart, start with the preparation of the shortcrust pastry. In the bowl of the planetary mixer, after having mounted the leaf hook, work the soft butter and sugar into a cream. Stir in the lightly beaten egg and then add the sifted flour and cocoa.
Work the mixture until the dough is uniform, not too compact and elastic. Wrap it with cling film and place it in the refrigerator for at least 3 hours. The cocoa shortcrust pastry dough can also be prepared by hand, following the same order of adding the ingredients.
At the end of the standing time, roll out the pastry to a thickness of about 3 mm and line a pastry ring, placed on a baking sheet lined with parchment paper, or line a tart mold with a removable base. Prick the bottom of the pasta with the tines of a fork then cook the shell of pasta in a preheated oven at 160-170 °, in a ventilated mode, for 20-25 minutes. Remove from the oven and let cool.
Prepare the Italian meringue. Place a saucepan with water and sugar on the heat, stirring occasionally to make it melt completely. When the syrup reaches a temperature of 110 °, start whipping the egg whites until stiff. When the syrup has reached a temperature of 121 °, pour it slowly over the egg whites, continuing to whisk until completely cooled. You will need to get a white and shiny meringue.
Transfer the meringue into a special molded silicone mold and level well. Place in the freezer for at least 4 hours or until the meringue has solidified completely.
Meanwhile, prepare the chocolate custard. Combine the milk and cream in a saucepan and while they are heating, whip the egg yolks with the sugar and starch, until the mixture is soft and fluffy. Sift the cocoa powder into the egg cream and mix making sure that there are no lumps. Add the hot milk and cream to the cream, put everything back on the heat and cook until you have obtained a thick cream. At that point, off the heat, just add the butter and the chocolate that you have left to melt in a double boiler or in the microwave.
Pour the cream into a glass bowl and let it cool covered by the food film placed in contact. When the cream has cooled completely, you can proceed and whip the cake. Transfer the shortcrust pastry base to a serving dish, pour the chocolate cream and level it very well with a spatula.
Carefully unmold the meringue from the mold and place it on the cream. Let the cocoa meringue tart settle for 10-15 minutes, then garnish with bitter cocoa sifted from a colander and serve.