Ingredients

The following ingredients have 4 Servings
  • 300g packet Careme dark chocolate shortcrust pastry
  • 1/4 cup (25g) cocoa powder
  • 2 tablespoons plain flour
  • 1 tablespoon cornflour
  • 375ml can evaporated milk
  • 1/2 cup (125ml) thickened cream
  • 5 eggs, separated
  • 2 cups (440g) caster sugar
  • 1 teaspoon vanilla extract
  • 50g unsalted butter, chopped
  • 2 tablespoons creme de cacao (optional)

Instruction

  • Preheat the oven to 180C. Grease a 23cm x 4cm-deep loose-bottomed tart pan. Use pastry to line pan, trimming any excess. Chill for 15 minutes, then line with baking paper and fill with pastry weights.
  • Bake for 10 minutes, then remove the weights and paper. Bake for a further 5 minutes or until dry. Set aside to cool. Place cocoa, flour, cornflour, evaporated milk, cream, egg yolks and 2/3 cup (150g) sugar in a pan over low heat. Whisking constantly, cook for 4-5 minutes until smooth. Remove from heat and whisk in vanilla, butter and creme da cacao, if using, to combine. Pour mixture into pie case and allow to cool. Chill for 2-3 hours until set.
  • Whisk the eggwhites and remaining 1 1/3 cups (295g) sugar in a heatproof bowl until combined. Set over a pan of simmering water (don’t let the bowl touch the water) and whisk for 3 minutes or until thickened. Place in the bowl of an electric mixer and whisk on medium-high speed for 5 minutes or until glossy and cooled.
  • Pile meringue over tart filling. Using a kitchen blowtorch, brown the meringue until golden.