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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Meringue tart with cholate and mocca Ingredients:
for the meringue |
2 egg whites. |
a pinch of baking powder. |
a pinch of salt. |
1/2 c sugar. |
1 ts aroma vanille. |
1/3 c walnuts finely chopped. |
for the filling |
120 gr dark cholate chopped. |
2 tbs water. |
2 ts instant coffee. |
1 c confectioners' sugar. |
1 c creme fraiche. |
1/2 ts aroma vanille. |
confectioners' sugar and cocao powder to garnish. |
Directions:
1. Butter a flan tin dish and sprinkle with flour.
2. Preheat oven to 100 C.
3. Mix egg whites, baking powder and salt on high speed till fluffy.
4. Add slowly the sugar mix till firm but not dry.
5. Add vanille and walnuts and mix.
6. Put meringue in the flan tin bottom and sides should be equally covered.
7. Bake 50 minutes in the oven, close heat and let dry in the closed oven 2 hours.
8. The filling:
9. Melt chocolate and the water in a chocolate pan or au bain Marie on low heat.
10. Add instant coffee and mix, let cool down 30 minutes.
11. Mix creme fraiche, confectioners' sugar and vanille, beat till firm.
12. Mix creme with chocolate mixture.
13. Sprinkle the meringue with cocao powder and confectioners' sugar.
14. Top the meringue with rosettes opf the chocolate mixture and sprinkle them with a little confectioners' sugar.
15. Put 2 hours in the fridge and serve.
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