Black Forest Chocolate and Cherry Meringue Tarts

Black Forest Chocolate and Cherry Meringue Tarts

Our Lindt Master Chocolatiers have taken inspiration from two classic favourites - Lemon Meringue Pie and Black Forest Gateau - to create these irresistible dark chocolate and cherry tarts. The perfect dessert for a special occasion.

 

Chocolatier’s Tip

Fit your piping bag with a star shaped nozzle before piping your meringue on top of the ganache for a pretty swirly design. If you are a fan of cherry and chocolate, why not try our Lindt EXCELLENCE Dark Cherry Bar? Head to our Online Shop to find out more...

Medium
6 people

Ingredients

  • For the chocolate shortcrust pastry:
  • 200 g plain flour, plus extra for dusting
  • 70 g caster sugar
  • 30 g cocoa powder
  • ½ tsp salt
  • 120 g unsalted butter, chilled and diced
  • 1 egg
  • For the chocolate and cherry ganache:
  • 200 g Lindt EXCELLENCE 70% Dark Chocolate, chopped
  • 180 ml double cream
  • 1 tbsp unsalted butter
  • 50 g Maraschino cherries, finely chopped
  • A pinch of salt
  • For the Italian meringue:
  • 135 g caster sugar
  • 60 ml water
  • 60 g egg white (about 2 eggs)
  • ¼ tsp cream of tartar

Method

Step 1.

Set out 6 x 9cm / 3.5in round tart tins.

Step 2.

For the chocolate shortcrust pastry: pulse all the ingredients together in a food processor until a dough just forms. Shape into a disc, wrap in cling film and chill in the fridge for 30 minutes.

Step 3.

Remove from the fridge and leave to sit for 5 minutes at room temperature. Lightly dust a work surface and rolling pin with flour before rolling the pastry out to the thickness of a pound coin (alternatively, roll out between 2 large sheets of baking paper).

Step 4.

Using a large cookie cutter, stamp out rounds just larger than your tart tins. Gently press the rounds into the tins to line the base and sides, ensuring they are smooth. Chill in the fridge for 1 hour. Meanwhile, preheat the oven to 200C/180 Fan / Gas 4.

Step 5.

Line the tart tins with baking paper and fill with baking beans. Bake blind for 15 minutes. Remove the baking paper and baking beans and bake for a further 5-8 minutes - or until the base is just cooked and sandy to touch. Set aside to cool completely.

Step 6.

For the cherry ganache filling: put the chopped chocolate into a heatproof bowl and set aside. Pour the double cream into a small saucepan and slowly bring to steaming point (you should see bubbles around the edges of the pan and a wisp of steam coming off the cream). Stir in the butter before pouring over the chopped chocolate. Leave to stand, untouched, for 3 minutes. Working from the inside out, stir in a clockwise motion until you have a smooth ganache.

Step 7.

Spoon the ganache into the tart cases. Sprinkle with the chopped cherries (dividing equally between the baked tart cases). Leave to cool completely before chilling for 4 hours - or until set.

Step 8.

Once the ganache has chilled, make the Italian meringue: In a small pan, bring the sugar and water to the boil. Continue to heat until it reaches 121C on a sugar thermometer.

Step 9.

Meanwhile, using an electric whisk, whisk the egg whites and cream of tartar on medium speed until you have stiff peaks. Continue to whisk whilst drizzling in the hot syrup down the side of the bowl into the egg whites (avoiding the whisk attachment). Whisk on medium-high speed for about 10 minutes - or until the mixture has cooled into a thickened and glossy meringue.

Step 10.

Spoon into a piping bag and pipe onto the chilled ganache in your choice of pattern.

Step 11.

Using a blowtorch, lightly torch the tops of the meringue until golden brown on top. Serve straight away.

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