Dark Chocolate Cherry Flavoured FruChocs - check. Tart - check. Meringue - check. I'm sold! What's not to love about this combination?!
For the base
- 225g plain flour
- 125g unsalted butter, chopped
- 80g icing sugar
- 2 egg yolks
- 1 tbs Iced water
For the filling
- 230g cream cheese, soften
- 30g icing sugar 1 large egg, room temperature
- 1 tbs vanilla paste
- 1 cup Dark Chocolate Cherry Flavoured FruChocs, chopped in half
For the meringue
- 4 egg whites, room temperature
- 200g caster sugar
- 2 tsp cornflour
- To make the pastry, add the flour, butter and icing sugar in a food processor and process until it resembles fine breadcrumbs. While the motor is running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together.
- On a lightly floured surface turn out mixture and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Preheat oven to 180°C. Line a lightly greased loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 15 minutes.
- Line the pastry case with non-stick baking paper and fill with baking weights or rice. Bake for 15 minutes, remove the paper and weights (or rice) and bake for a further 10 minutes or until the pastry is light golden. Remove from the oven and set aside.
- Reduce oven temperature to 160°C.
- To prepare the filling, beat the cream cheese, icing sugar, egg and vanilla paste with an electric mixer on medium until smooth. Add the Dark Chocolate Cherry FruChocs and fold in mixture. Pour into the cooled tart crust and spread with a spatula to make an even surface.
- Return tart to oven and bake for 60 minutes, or until the crust is golden brown. Transfer to a wire rack and cool for 1 hour before refrigerating for 2-3 hours (or until tart is set).
- To make the meringue filling add egg whites in a large mixing bowl. Whisk to soft peaks, then add 100g of the caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in cornflower, then add the remaining 100g of the caster sugar as before until smooth and thick. Put spoonful’s of meringue on the set choc cherry tart. Place the tart under a hot grill or using a blowtorch, toast meringue until evenly golden.