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Gill Bland

Chocolate Tart with Meringue Kisses

Posted by Gill Bland Monday, 13th February 2017

Ah valentine’s day, an excuse for all things chocolate, pink and heart shaped. This month I’m making the most of the multifunction oven to make a chocolate tart. The base is wholemeal which gives it a great al-dente chew to it and ensure that it is not too sweet, which in turn sets off the rich chocolate centre and sugary meringues.


I’ve adapted this recipe from Matt Riley’s (of Great British Bake Off fame) Chocolate Orange tart, which was recommended to me by a colleague. It’s always a good sign if someone has made a recipe and then makes it again the next week. You’re in safe hands with this one.


The fan oven with extra base heat is perfect for cooking the pastry base as it ensures a crisp base.

I’ve also made use of the fan-only or defrost settingfor the meringues. If you read this fascinating and slightly terrifying article on the perfect meringue, you will learn that it’s more about drying out a meringue than cooking it. I have not gone for the overnight drying option but if you did want to then the timer and fan/defrost setting would be ideal.

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For the pastry case:

  • 100g Wholemeal plain flour (then take 4 tsp of it out)
  • 4 tsp Cocoa powder
  • 50g Unsalted butter
  • 50g Icing sugar
  • 1 Egg yolk
  • 1/2 Tsp Vanilla bean paste


  1. Measure the flour into a bowl, then remove 4 tsps back into the bag
  2. Add the cocoa, sugar and butter and rub in until you have a breadcrumb texture
  3. Use a knife to mix in the egg yolk and vanilla bean paste, then bring it together with your hands
  4. If you need to as a spot or two of cold water but try not to knead the dough more that you have to.
  5. Roll the dough into a ball
  6. Put a long sheet of clingfilm on the work surface and press the dough into a flat round
  7. Fold the clingfilm over the top, seal the edges and put on the freezer for 15min or fridge for 30mins.
  8. Take a large fluted tart case and remove the base
  9. Put the base on a layer of clingfilm and the pastry disc on top, keeping it covered with clingfilm
  10. Roll it our more so that there is enough room around the edge of the disc to go up the sides of the tart
  11. Remove the clingfilm under the base and lower it into the tart case
  12. Press the pastry into the edges and flutes and up the sides with a little overhanging the top
  13. Place in the freezer for 15mins while you preheat the oven to 180c with fan and base heat
  14. Cover the tart with foil, pressing into the corners and pour baking beans of dry rice into the foil
  15. Bake for 15mins then remove the foil and beans and bake for a further 5 mins
  16. Remove from the oven to cool and then trim the edges


For the filling:

  • 240ml Double cream, chopped
  • 100g Dark chocolate, chopped
  • 100g Milk chocolate
  • 75g Caster sugar
  • A couple of squares of white chocolate
  1. Over a Bain-Marie heat the cream, sugar, milk and dark chocolate until thoroughly dissolved and thickening a bit
  2. Don’t let it boil
  3. Pour the mixture into the tart case and then using a potato peeler shave the white chocolate over it
  4. Leave to cool in the fridge


For the meringues:

  • 3 Egg whites
  • 150g Caster sugar
  • 50g Dark choc, chopped
  • Red food colouring paste


  1. Preheat the oven to 130c
  2. Beat the egg whites in a clean bowl until forming soft peaks
  3. Slowly add the caster sugar beating all the time until stiff
  4. Fold in the chocolate
  5. Dip the tip of a sharp knife into the red food colouring and then swirl through the meringue
  6. Line a baking tray with parchment and spoon dollops of meringue onto it
  7. Bake for 40mins then turn the heat of and leave it on fan only / defrost for another hour
  8. Remove and store in an airtight container until you are ready to assemble your tart

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