A Flourless Chocolate Tart

This recipe creates a decadent, rich, and creamy flourless chocolate tart, paired with a crunchy chocolate crumble base and topped with fluffy Italian meringue. The combination of dark chocolate’s intensity, the texture contrast, and the sweet meringue makes for an unforgettable dessert. The recipe serves six people.

Preparation and Cooking Times

• Preparation Time: 30 minutes
  • Preparing the crust: 10 minutes
  • Preparing the filling: 10 minutes
  • Preparing the meringue: 10 minutes
• Cooking Time: 25 minutes
  • Baking the tart: 20-25 minutes
• Cooling and Setting Time: At least 2 hours (plus additional 30 minutes for meringue setting)
• Total Time: Approximately 3 hours

Equipment Needed

1. Mixing bowls: Various sizes for mixing ingredients.
2. Whisk and hand mixer: For whipping the meringue.
3. Food processor: For making the chocolate crumble.
4. Springform tart pan (9-inch): For assembling and baking the tart.
5. Parchment paper: For lining the tart pan.
6. Double boiler or heatproof bowl over a saucepan: For melting chocolate.
7. Spatula: For mixing and spreading.
8. Pastry brush: For brushing butter.
9. Measuring cups and spoons: For accurate ingredient measurements.
10. Candy thermometer: For making Italian meringue.
11. Blowtorch: For browning the meringue (optional).

Ingredients

For the Chocolate Crumble Base:

• 100g (3.5 oz) digestive biscuits or chocolate graham crackers
• 30g (2 tablespoons) unsweetened cocoa powder
• 60g (1/4 cup) unsalted butter, melted
• 2 tablespoons granulated sugar

For the Flourless Chocolate Filling:

• 200g (7 oz) dark chocolate (70% cocoa), chopped
• 120g (1/2 cup) unsalted butter
• 3 large eggs
• 100g (1/2 cup) granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the Italian Meringue:

• 100g (1/2 cup) granulated sugar
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1 tablespoon water

Preparation

1. Prepare the Chocolate Crumble Base

1. Crush the Biscuits: Place the digestive biscuits (or graham crackers) in a food processor and pulse until they form fine crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
2. Mix the Ingredients: In a bowl, combine the crushed biscuits, cocoa powder, sugar, and melted butter. Mix until the mixture resembles wet sand.
3. Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform tart pan lined with parchment paper. Use the back of a spoon to level and compact the crust.
4. Chill the Crust: Place the crust in the refrigerator to set while preparing the filling.

2. Make the Flourless Chocolate Filling

1. Melt the Chocolate and Butter: In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the chopped dark chocolate and butter together. Stir until smooth and fully combined, then remove from heat and let cool slightly.
2. Whisk the Eggs and Sugar: In a separate bowl, whisk together the eggs and sugar until pale and frothy. Add the vanilla extract and salt, and whisk to combine.
3. Combine with Chocolate: Gradually add the melted chocolate mixture to the egg mixture, whisking continuously until fully combined and smooth.
4. Pour the Filling: Pour the chocolate filling over the chilled crust in the tart pan, spreading evenly.

3. Bake the Tart

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Bake: Place the tart in the oven and bake for 20-25 minutes, or until the filling is set but still slightly soft in the center. It should have a slight wobble when shaken gently.
3. Cool: Allow the tart to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to set.

4. Prepare the Italian Meringue

1. Prepare the Syrup: In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and bring the mixture to a boil. Use a candy thermometer to monitor the temperature.
2. Beat the Egg Whites: While the syrup is heating, whisk the egg whites and cream of tartar in a clean, dry bowl until soft peaks form.
3. Make the Meringue: When the syrup reaches 115°C (239°F), remove it from the heat. Gradually pour the hot syrup into the beaten egg whites in a slow, steady stream while continuing to whisk on low speed. Be careful to pour the syrup down the side of the bowl to avoid splattering. Increase the speed to high and continue to whisk until the meringue is glossy and forms stiff peaks, and the bowl feels cool to the touch.

5. Assemble the Tart

1. Top with Meringue: Spread the Italian meringue evenly over the top of the cooled tart, creating decorative swirls and peaks with the back of a spoon or a spatula.
2. Optional Browning: For a toasted effect, use a blowtorch to lightly brown the meringue peaks. Be careful not to burn them. If you don’t have a blowtorch, you can place the tart under a broiler for a few minutes, watching closely to avoid over-browning.
3. Chill and Serve: Refrigerate the tart for another 30 minutes to set the meringue. When ready to serve, carefully remove the tart from the springform pan and transfer it to a serving plate.

This flourless chocolate tart is a sophisticated and indulgent dessert that combines the richness of dark chocolate with the lightness of Italian meringue. The crunchy chocolate crumble base provides a delightful texture contrast, making this dessert perfect for special occasions or as a luxurious treat.