Chocolate Meringue Tart

Step 1

Preheat oven to 350°F. Mix 1.5 cups chocolate cookie crumbs with 6 tbsp melted butter until moistened. Press into a 9-inch tart pan, covering bottom and sides. Bake for 10 minutes until set. Let cool.

Step 2

Chop 8 oz semi-sweet chocolate into small pieces. Place in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan until just simmering, then pour over chocolate. Let stand 2 minutes, then stir until smooth and glossy.

Step 3

Pour the chocolate ganache into the cooled crust, spreading evenly. Refrigerate for 20 minutes until firm to the touch.

Step 4

In a clean bowl, beat 3 egg whites with a pinch of salt until soft peaks form. Gradually add 3/4 cup sugar, beating continuously, until stiff, glossy peaks form, about 5 minutes.

Step 5

Spread the meringue over the chilled tart, creating peaks with a spatula. Dust with 2 tbsp powdered sugar.

Step 6

Using a kitchen torch, toast the meringue peaks until golden brown, about 1-2 minutes. Alternatively, place under a broiler for 1-2 minutes, watching closely.

Step 7

Chill the tart for at least 30 minutes before slicing. Serve cold or at room temperature.