CHOCOLATE MERINGUE TART

“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.”

Serves 8 to 10

EASY

Preparation: 25 minutes, plus 1 hour’s chilling time

Cooking: 10 minutes

For the base: white chocolate 40 g, melted and cooled to room temperature

Woolworths vanilla wafers

90 g, blended until fine

For the filling:

Woolworths double-thick cream 2 cups 70% dark chocolate 340 g, broken into small pieces milk chocolate 340 g, broken into small pieces unsalted butter 110 g, cubed

For the meringue topping: caster sugar 250 g cream of tartar 1t salt a pinch water 5T free-range eggs 2

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.