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home > recipes > dessert > individual chocolate meringue tarts
from US Serves 12. 1 cup all purpose flour 2 Tablespoons superfine sugar 2 Tablespoons cocoa powder 5 oz. butter, chopped 2 Tablespoons iced water 4-1/2 oz. dark chocolate 1/2 cup cream For the meringue: 3 egg whites 3/4 confectioner's (10X) sugar 1. Preheat oven to 350F. 2. Put the flour, sugar, cocoa and butter into a food processor and process until it resembles coarse crumbs. 3. Will the machine is still running, add the water into the feed tube and process until just combined. 4. Take the dough out of the processor and knead the pastry lightly together and wrap in plastic and refrigerate for 30 minutes. 5. After 30 minutes, roll out the pastry and cut into 2-3/4" rounds. Press the rounds into the bottom of a muffin tin or other mold and bake for 6 to 8 minutes. Remove from oven, set aside and allow to cool 6. Put the chocolate and cream into a saucepan. Place over low heat and stir gently until chocolate is melted and the mixture is smooth. 7. Set the chocolate aside to cool. 8. When both the pastry and the chocolate are cool, spoon the chocolate mixture into the pastry shells and refrigerate until the chocolate is set. 9. Preheat broiler. 10. To make the meringue: Beat the egg whites to soft peaks. While still beating (or whisking) gradually add the sugar until the egg whites are glossy and the sugar has been incorporated. 11. Spoon the meringue on top of the tarts and place under the broiler for about 30 seconds to lightly brown the meringues. 12. Serve immediately.

Individual Chocolate Meringue Tarts


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keyword: individual
keyword: chocolate
keyword: meringue
keyword: tarts
ethnicity: french
recipes for dessert
recipes by food.chat
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(posted July 4, 2007)

from US

Serves 12.

1 cup all purpose
flour
2 Tablespoons
superfine sugar
2 Tablespoons
cocoa powder
5 oz.
butter, chopped
2 Tablespoons iced water
4-1/2 oz. dark
chocolate
1/2 cup
cream

For the
meringue:
3
egg whites
3/4 confectioner's (10X)
sugar

1. Preheat oven to 350F.

2. Put the
flour, sugar, cocoa and butter into a food processor and process until it resembles coarse crumbs.

3. Will the machine is still running, add the water into the feed tube and process until just combined.

4. Take the
dough out of the processor and knead the pastry lightly together and wrap in plastic and refrigerate for 30 minutes.

5. After 30 minutes,
roll out the pastry and cut into 2-3/4" rounds. Press the rounds into the bottom of a muffin tin or other mold and bake for 6 to 8 minutes. Remove from oven, set aside and allow to cool

6. Put the
chocolate and cream into a saucepan. Place over low heat and stir gently until chocolate is melted and the mixture is smooth.

7. Set the
chocolate aside to cool.

8. When both the
pastry and the chocolate are cool, spoon the chocolate mixture into the pastry shells and refrigerate until the chocolate is set.

9. Preheat broiler.

10. To make the
meringue: Beat the egg whites to soft peaks. While still beating (or whisking) gradually add the sugar until the egg whites are glossy and the sugar has been incorporated.

11. Spoon the
meringue on top of the tarts and place under the broiler for about 30 seconds to lightly brown the meringues.

12. Serve immediately.



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