Chocolate for St. Patrick’s Day? We say, yes! Infused with Irish spirits, this decadent chocolate tart will have your taste buds dancing a jig of happiness.
Photography: Maya Visnyei | Styling: Claire Stubbs
- 2 cups chocolate wafer crumbs
- 1⁄2 cup unsalted butter, melted
- 170 g dark chocolate, finely chopped (about 6 oz)
- 115 g milk chocolate, finely chopped (about 4 oz)
- 1⁄2 cup 35% cream
- 1⁄4 cup unsalted butter, cubed
- 6 oz Irish whiskey (about 3⁄4 cup)
- 1⁄4 tsp salt
- 3⁄4 cup granulated sugar
- 3 egg whites
- 1⁄2 tsp cream of tartar
- pinch of salt
Preheat oven to 350°F. In bowl, stir wafer crumbs with butter; press into bottom and up side of 9-inch fluted tart pan with removable bottom. Place pan on baking sheet; bake until firm, 10 to 12 minutes. Let cool on rack.
Meanwhile, place dark chocolate and milk chocolate in heatproof bowl. In small saucepan, heat cream with butter over medium-high heat until butter is melted and mixture just begins to boil. Pour cream mixture over chocolate; let stand for 1 minute. Whisk until smooth.
Whisk in whiskey and salt; spread over cooled crust. Refrigerate until cooled, 1 1⁄2 to 2 hours.
In large metal bowl set over saucepan of gently simmering water, combine sugar, egg whites, cream of tartar and salt. Using hand mixer, beat on medium-high speed until stiff peaks form, 5 to 6 minutes; remove from heat. Spoon meringue onto centre of filling; using spatula, spread to edge, making peaks and swirls with back of spoon. Using kitchen blow-torch, toast meringue until golden brown. Serve immediately.
Makes 10 – 12 servings
If you don’t have a kitchen blowtorch to toast the meringue, transfer the tart to the freezer during the last 30 minutes of chilling time; then broil the tart until golden brown (30 seconds to 2 minutes). Be sure to keep an eye on it!