Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Sunday, July 31, 2011

Chocolate Meringue Tart

Today is sunday, and usually the day we eat the most! I try and make a different dessert every sunday to bring to my Father-in-Law's for Sunday Dinner! There's always a lot of food and a few desserts for us to fill our bellies with!
This morning i woke up craving chocolate; had taken some butter out of the freezer last night with a pecan tart in mind, but it all changed this morning! I wanted a chocolate pie that would use only really good dark chocolate from a bar.  Searching thru cookbooks and internet searches, i decided to come up with my own; i thought a pudding made of milk, egg yolks, sugar and corn starch and then mix in shavings of chocolate, covered with a meringue and then baked in a graham crust... It came out amazingly good

2 cups graham cracker crumbs
1/3 cup of sugar
1/2 cup melted unsalted butter, melted and cooled

Chocolate Pudding:
4 egg yolks
2 tablespoon cornstarch
1/2 cup sugar
2 cups milk
3.5 ounces good quality dark chocolate, coarsely chopped
1/2 teaspoon vanilla

4 egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar

Preheat oven to 400F.
Mix graham crumbs and sugar, add the melted butter and mix it well. It will turn into crumbs. Using your hands, press the crumbs on the bottom of the tart pan. Place tart pan on top of a cookie sheet and bake for 8 minutes. Let it cool on a wire rack.

For the pudding:
Mix sugar and corn starch well. Add beaten egg yolks and whisk until combined. Add milk slowly while whisking and cook over moderate heat until thick. Add chopped chocolate and cook until thick and bubbly. Remove from heat and immediately add vanilla and whisk it in well. Pour chocolate pudding over graham crust.

For the meringue:
Preheat oven to 350F.
 Make sure the mixing bowl is very clean and dry. Beat the egg whites at room temperature with a electric mixer until medium soft peaks form. Add sugar and cream of tartar and beat until glossy and holding firm peaks. Spread the meringue evenly over warm chocolate pudding and spread to the edges to seal. The hot feeling will ensure that the meringue cooks, preventing that water seeps between meringue and feeling. Bake for 20 to 25 minutes or until the peaks change to a light brownish color.

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