Chocolate and Hazelnut Meringue Tartlet with Chocolate Sauce

You'll want to keep this dessert to yourself!

Ingredients


  • for the pastry:
  • 175 g plain flour
  • 75 g unsalted butter
  • 25 g plain chocolate (grated)
  • 25 g icing sugar
  • 1 egg
  • 1/2 teaspoons cold water
  • for the chocolate sauce:
  • 20g dark chocolate (55% - 70% coco content)
  • 8 tblsp cream
  • for the chocolate filling:
  • 25 g caster sugar
  • 50 g corn flour
  • 3 egg yolks
  • 1 tsp vanilla essence
  • 600 ml milk
  • 175 g plain chocolate (chopped)
  • for the meringue:
  • 3 egg whites
  • 175 g caster sugar
  • 25 g hazelnuts (chopped)

Method

  1. For the Pastry:
  2. Preheat the oven 200°C/ 400°F. Sift the flour into a bowl. Add the butter, cut into small pieces and rub in with fingertips.
  3. Stir in the chocolate, icing sugar egg and enough water to mix to firm dough. Knead lightly, then wrap and chill in a fridge for 30 minutes.
  4. Roll out pastry on a lightly floured surface. Grease 5 tartlet tins with butter and cut around pastry with each.
  5. Bake blind (to bake blind, line the pastry with greaseproof paper and fill with baking beans) for 15min. lift out the paper and the beans and bake for a further 5 minutes.
  6. For the Filling:
  7. Mix together the corn flour, egg yolks, sugar, vanilla essence and a little of the milk in a large bowl.
  8. Bring the remaining milk to the boil in a saucepan.
  9. Pour over the egg mixture, stirring.
  10. Return the mixture to the saucepan and cook for 2 minutes, stirring until thickened.
  11. Add the chopped chocolate and stir until melted.
  12. Pour the mixture into the pastry cases.
  13. For the Meringue:
  14. Whisk the egg whites until stiff.
  15. Gradually whisk in the sugar, a little at a time, until the mixture is stiff and glossy.
  16. Stir the hazelnuts into the meringue.
  17. Spoon the meringue over the tartlets.
  18. Place under a preheated hot grill for around 2 minutes until peaks are golden brown.
  19. Serve warm or cold with chocolate dipped hazelnuts on top to decorate.




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