Chocolate Tart Royale

Ingredients

• 1.4 egg whites, for meringue shell
• 2.1 teaspoon white vinegar, for meringue shell
• 3.0.5 teaspoon salt, for meringue shell
• 4.1 cup sugar, for meringue shell
• 5.1 teaspoon cinnamon, for meringue shell
• 6.170 gram semisweet chocolate, melted; for filling
• 7.0.5 cup water, for filling
• 8.0.5 cup sugar, for filling
• 9.1 teaspoon cinnamon, for filling
• 10.2 egg yolks, beaten; for filling
• 11.1 cup cream, whipped stiff; for filling

Method

1. 1.CINNAMON MERINGUE SHELL: Cover a cookie sheet with a piece of heavy paper. Draw an 8" circle in the centre.
2. 2.Beat egg whites, salt and vinegar until soft peaks form. Blend sugar and cinnamon gradually and add to egg whites, beating until very stiff peaks form and all the sugar has dissolved.
3. 3.Spread the meringue within the circle, making the bottom 3" thick and mounting the edge to 1½" high. For trim, form ridges on outside with the back of a teaspoon.
4. 4.Bake in a very slow oven at 275°F (135°C) for one hour. Turn off heat and let dry in oven with door closed for about 2 hours. Pull off paper.
5. 5.TWIN CREAM FILLING: Melt the chocolate over hot — not boiling — water. Cool slightly, then spread 2 tablespoons of the chocolate over the bottom of the cooled meringue shell.
6. 6.To the remaining chocolate, add egg yolks, water and blend. Stir until the mixture is thick.
7. 7.Combine cream, sugar and cinnamon and whip until stiff. Spread half over the chocolate in the shell. Fold the remainder into the chocolate mixture and spread on top.
8. 8.Chill several hours or overnight. Trim with whipped cream and nuts.

Notes

• Card note: 'The quantity of chocolate can be increased if a thicker chocolate base is desired.'
• The meringue shell must be fully dried out before filling — the 2-hour door-closed cooling is essential.
• The vinegar in the meringue helps stabilise it and gives a slightly chewy interior (pavlova-style).
• Cinnamon runs through both the shell and the cream filling, giving the tart a distinctive warmth.