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.

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Photography: Maya Visnyei | Styling: Claire Stubbs

 

Ingredients

Chocolate Crust

  • 2 cups chocolate wafer crumbs
  • 1⁄2 cup unsalted butter, melted

Filling

  • 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

Meringue

  • 3⁄4 cup granulated sugar
  • 3 egg whites
  • 1⁄2 tsp cream of tartar
  • pinch of salt

 

Directions

Chocolate Crust

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.

Filling

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.

Meringue

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

 

Tip:

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!

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