Chocolate Meringue Pie

Light burnt meringue on top of chocolate pie

Size

8 x 2.5" tart/ 2 x 6" pie

Ingredients

Tart Base

• 200g All Purpose Flour
• 30g Unsweetened Cocoa Powder
• 120g Unsalted Butter
• 30g Sugar
• 2pcs Egg Yolk
• 1tbsp Water
• 1tsp Salt

Chocolate Filling

• 150g Dark Chocolate
• 60mL Whipping Cream
• 60g Unsalted Butter
• 50g Sugar
• 4pcs Egg Yolk
• 150g Almond grounds

Meringue

• 100g Sugar
• 2pcs Egg White

Steps

Tart Base

1. Mix flour and cocoa powder into butter to form crumb
2. Add egg yolk, sugar and water into butter mixture
3. Mix until it forms a dough (add water if needed)
4. Wrap with plastic wrap and put into fridge for 30 mins
5. Grease the baking pans and place the dough (~ 5 mm thick)
6. Use fork to stab on the tart (so air may leave from the holes during baking)
7. Bake for 15 mins with 180 degree

Chocolate Filling

1. Melt chocolate using double boiler
2. Mix butter and sugar
3. Add egg yolk, chocolate mixture, and almond grounds
4. Pour into the tarts
5. Bake for 10 mins

Meringue

1. Beat egg white to form glossy peak (add sugar in the mean time)
2. Add on top of the tart and try to style the meringue
3. Bake for ~ 5 mins until golden peak

Images