Woman's Day
Ingredients
Method
1.Preheat oven to hot, 200°c. Cut 3 x 11cm rounds from each pastry sheet. Ease into 6 x 8cm loose-based tart pans.
2.Line pastry cases with baking paper. Fill with pastry weights or rice. Place on a tray and bake for 10 minutes. Remove paper and weights. Bake for another 5 minutes.
3.Meanwhile, melt chocolate and butter in a heatproof bowl over a saucepan of gently simmering water.
4.Combine 1/2 cup of sugar and cornflour in a medium saucepan. Gradually blend in milk. Stir over a medium heat until it boils and thickens. Simmer for 3 minutes.
5.In a large bowl, whisk egg-yolks until slightly thickened. Beat milk mixture gradually into yolks. Return to pan.
6.Stir over low heat for 2-3 minutes, until custard thickens enough to coat the back of a wooden spoon. Whisk in melted chocolate. Pour into prepared pastry cases. Chill for 30 minutes.
7.Using an electric mixer, beat egg whites until soft peaks form. Add remaining sugar a tablespoon at a time. Beat until thick and glossy.
8.Spread meringue over tarts. Bake for 5-6 minutes, until slightly browned. Cool slightly before serving.
The case and filling may be made the day before – top with meringue just before serving.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe for your chance to WIN $50,000
Get more food and recipe ideas delivered straight to your door
