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Leftover Easter Chocolate Tart

by Ellie Holland

Ingredients

for 7 servings

  • 1 cup
    chocolate, leftover Easter chocolate (250 g)
  • ⅞ cup
    butter (200 g)
  • 2 eggs
  • 3 egg yolks
  • ¼ cup
    sugar (50 g)
  • ⅘ cup
    plain flour (100 g)
  • 1 pre-baked tart shell, 25 cm (9 in)

Meringue

  • 6 egg whites
  • 1 ½ cups
    caster sugar (300 g)
  • 1 tablespoon
    vanilla extract
  • 1 teaspoon
    vinegar
  • 1 cup
    cocoa powder (100 g)

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Preparation

  1. Pre-heat the oven to 150°C/300°F.
  2. Gently melt the chocolate and butter together over a bain-marie.
  3. Once combined, take off the heat.
  4. Stir in the eggs, egg yolks and sugar.
  5. Fold in the flour.
  6. Pour into the tart shell.
  7. Bake for 15 minutes.
  8. Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
  9. Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
  10. Whisk until stiff peaks form.
  11. Spoon on top of the chocolate tart.
  12. Bake for 30 minutes.
  13. Cut into slices and serve.
  14. Enjoy!
 

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