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Irresistible Whiskey Chocolate Meringue Tart
Try our Whiskey Chocolate Meringue Tart with decadent, sweet, boozy flavors and flaky, silky, and delicately crisp textures in every bite!
👥 8 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- baking sheet
- bowl
- saucepan
- whisk
📝 Preparation Steps
1
To Make the Chocolate Pastry
2
Preheat the oven to 375°F (190°C).
3
Roll the pastry crust into a large circle about ¼-inch (6 mm) thick and line a 9-inch (23 cm) tart pan with a removable bottom. Prick (aka dock) the crust with a fork then line with parchment paper and fill with pie weights. (See How to Blind Bake a Pie Crust)
4
Place the tart pan on a baking sheet to catch any melting butter and blind bake for ⏱️ 15 minutes.
5
Remove the parchment and pie weights, and continue to bake until fully baked, about 5 to ⏱️ 10 minutes more. Set aside to let cool.
6
To Make the Chocolate Filling
7
Place the dark and milk chocolate in a heatproof bowl.
8
In a small saucepan, heat the cream, butter, and salt until simmering, then pour the mixture over the chocolate.
9
Let this stand without stirring for ⏱️ 5 minutes, then gently stir until the mixture is smooth.
10
Lastly, stir in the whiskey until combined, then spread evenly into the tart shell.
11
Refrigerate uncovered for at least ⏱️ 2 hours, until firm and set.
12
To Make the Meringue
13
Just before serving, combine the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water and whisk until the sugar has melted.
(6 oz/170 g) bittersweet chocolate, finely chopped1 cuplarge egg whites, (about 5½ oz/160 g)4
14
Transfer to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer) and whip on high speed for about ⏱️ 7 minutes to stiff, glossy peaks.
15
Pile meringue on top of the chilled tart and toast using a kitchen torch. Serve immediately. Store leftovers in the fridge for up to ⏱️ 24 hours.
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