Recipe Idea: Chocolate Meringue Tart
Hi. Don here. Lois and I were discussing what to have for dessert at supper last weekend. Lois hands me a cookbook open to a recipe for German Chocolate Meringue Pies. I took a quick look at it and thought: “Wow this recipe doesn’t make a very large portion.” Then I turned the book over to see the title: Small Batch Baking for Chocolate Lovers by Debby Maugans. “Aha!” I thought. “That’s why the portions are so small.”
The recipe suggested using tart pans, but I used two small springform pans and they worked well for this recipe. And since I changed it a bit to make it gluten free, I also changed the title. We loved it! Hope you like it as well as we did.
Continue reading for recipe and nutrition label…
- [b][u]For the filling:[/u][/b]
- Two fully baked pastry shells. (I used the [url href=”https://recipeideashop.com/dons-gluten-free-shortbread-pie-crust/” target=”_blank”][b]Don’s Gluten Free Shortbread Pie Crust[/b][/url]recipe for the crust)
- 4 T sugar
- 1&1/2 t unsweetened cocoa powder
- 1 t gluten free rice flour
- ¼ C evaporated milk
- 1 t vanilla extract
- 2 well beaten egg yolks
- ½ C toasted coconut flakes
- ¼ C chopped pecans and almonds
- [b][u]For the meringue:[/u][/b]
- 2 egg whites at room temperature
- 1/8 t cream of tartar
- ¼ t vanilla extract
- 2 T sugar
- Make the two shortbread crusts in a small springform pan, following instructions for [url href=”https://recipeideashop.com/dons-gluten-free-shortbread-pie-crust/” target=”_blank”][b]Don’s Gluten Free Shortbread Pie Crust[/b][/url].
- [b][u]For the filling:[/u][/b] Preheat the oven to 325F degrees.
- Put the sugar, cocoa powder and rice flour in a bowl.
- In a separate bowl mix together the egg yolks, evaporated milk and vanilla.
- Add this mixture to the dry mixture and stir to combine.
- Stir in about 2/3 of the toasted coconut (reserve the rest for garnish) and the pecans and almonds.
- Pour into the fully baked and cooled pastry shells.
- Bake until the filling is set, about 25 minutes.
- [b][u]For the meringue:[/u][/b] Make the meringue while the tarts bake.
- Place the egg whites in a small bowl (I use a 2 C measuring cup).
- Beat with a hand mixer or a handheld electric mixer until they are foamy.
- Add the cream of tartar and vanilla.
- Continue beating until soft peaks form.
- Then gradually add the sugar and beat until stiff peaks form.
- When the tarts are finished, mound the meringue over the filling and be sure to seal it to the edges of the crust.
- Bake the tarts until the meringue is golden brown—about 5 minutes in the 350F oven.
- To serve, remove the tarts from the springform pans to dessert plates and garnish with the remaining toasted coconut.