Black Bottom Chocolate Tart with Fluffy Meringue

Black Bottom Chocolate Tart with Fluffy Meringue

This Black Bottom Chocolate Tart with Fluffy Meringue is a special treat!

Black Bottom Chocolate Tart with Fluffy Meringue
Makes 1 (10-inch) deep-dish tart
Write a review
  1. 2 cups crushed chocolate graham crackers
  2. 1/3 cup firmly packed brown sugar
  3. 6 tablespoons butter, melted
  4. 1 egg white, lightly beaten
  1. 1 1/4 cups sugar
  2. 6 tablespoons cornstarch
  3. 1 1/2 tablespoons unsweetened cocoa powder
  4. 1/4 teaspoon salt
  5. 3 3/4 cups whole milk
  6. 9 egg yolks
  7. 3 (4-ounce) bars bittersweet chocolate, chopped
  8. 3 tablespoons butter
  9. 1 teaspoon vanilla extract
  10. Fluffy Meringue (recipe follows)
  11. Garnish: edible gold flakes
  1. Preheat oven to 350°. Spray a 10x2-inch removeable-bottom tart pan with baking spray with flour.
  2. To prepare crust: In a large bowl, stir together crushed graham crackers, brown sugar, and melted butter. Add egg white, stirring until combined. Press mixture firmly into bottom and up sides of prepared pan. Bake for 10 minutes. Let cool completely.
  3. To prepare filling: In a large saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a large bowl, whisk together milk and egg yolks until smooth. Add yolk mixture to sugar mixture, whisking until smooth. Cook over medium heat, stirring constantly, until mixture is very thick, 8 to 10 minutes. Remove from heat; add chopped chocolate, butter, and vanilla, stirring until chocolate is melted and mixture is smooth.
  4. Immediately pour mixture into prepared crust. Cover tightly with plastic wrap, pressing wrap directly onto surface of custard to prevent a film from forming. Refrigerate for at least 6 hours or up to 3 days.
  5. Spread Fluffy Meringue over top of custard. Using a culinary torch, brown meringue, if desired. Garnish with edible gold flakes, if desired.
Southern Lady Magazine
Fluffy Meringue
Makes about 6 cups
Write a review
  1. 6 egg whites
  2. 1 1/2 cups sugar
  1. In a medium bowl, whisk together egg whites and sugar until smooth. Set bowl over a saucepan of simmering water, and cook, whisking occasionally, until a candy thermometer registers 140°.
  2. Immediately pour mixture into the bowl of a stand mixer, and beat at high speed until fluffy, glossy peaks form, about 10 minutes. Use immediately.
Southern Lady Magazine

Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017  issue.


Previous articlePopcorn Soup
Next articleSteak Oscar