Try our Whiskey Chocolate Meringue Tart with decadent, sweet, boozy flavors and flaky, silky, and delicately crisp textures in every bite!
- 1 recipe Chocolate Pastry Crust
- 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped
- ⅔ cup (4 oz/115 g) milk chocolate, finely chopped
- ½ cup (4 fl oz/120 ml) heavy whipping cream
- ¼ cup (2 oz/57 g) butter, diced
- ¼ teaspoon salt
- ¼ cup (2 fl oz/60 ml) O’Driscoll’s Irish Whiskey
- 4 large egg whites, (about 5½ oz/160 g)
- ⅔ cup (5 oz/142 g) granulated sugar
- ¼ teaspoon cream of tartar
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Preheat the oven to 375°F (190°C).
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Roll the pastry crust into a large circle about ¼-inch (6 mm) thick and line a 9-inch (23 cm) tart pan with a removable bottom. Prick (aka dock) the crust with a fork then line with parchment paper and fill with pie weights. (See How to Blind Bake a Pie Crust)
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Place the tart pan on a baking sheet to catch any melting butter and blind bake for 15 minutes.
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Remove the parchment and pie weights, and continue to bake until fully baked, about 5 to 10 minutes more. Set aside to let cool.
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Place the dark and milk chocolate in a heatproof bowl.
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In a small saucepan, heat the cream, butter, and salt until simmering, then pour the mixture over the chocolate.
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Let this stand without stirring for 5 minutes, then gently stir until the mixture is smooth.
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Lastly, stir in the whiskey until combined, then spread evenly into the tart shell.
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Refrigerate uncovered for at least 2 hours, until firm and set.
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Just before serving, combine the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water and whisk until the sugar has melted.
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Transfer to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer) and whip on high speed for about 7 minutes to stiff, glossy peaks.
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Pile meringue on top of the chilled tart and toast using a kitchen torch. Serve immediately. Store leftovers in the fridge for up to 24 hours.
- Be sure to use the best quality chocolate for this recipe.
- Always use chopped chocolate bars and not chocolate chips when making recipes that require melting chocolate. Chips are made to hold their shape and may not always melt properly.
- If you don’t have a kitchen torch, you can toast the meringue under the broiler for 1 or 2 minutes. Be sure to watch this very carefully, as it can burn easily.
- Instead of meringue, you can top this tart with Whipped Cream or Chocolate Whipped Cream.
- For a nice variation, you can add 2 teaspoons of freshly grated orange zest into the filling along with the whiskey.
- Use the leftover egg yolks in these delicious Bigger Bolder Baking recipes, such as Creamy Coconut Custard Tart With Pâte Sucrée, Southern Egg Custard Pie, Lemon Curd, and more!