Chocolate Meringue Tartlets with Vanilla Cream Filling

Chocolate Meringue Tartlets with Vanilla Cream

Category: Desserts
Servings: 6

Ingredients:

Instructions:

Step 1: Preparing the Cocoa Shortcrust Pastry

1. Start by preparing the cocoa shortcrust pastry. In a large mixing bowl, combine the all-purpose flour with the cold, cubed butter. Use your hands to rub the butter into the flour until it forms a crumbly mixture.
2. Add the unsweetened cocoa powder to the flour-butter mixture. Continue to mix until the cocoa is evenly distributed and the mixture becomes a smooth dough.
3. Once the mixture is homogeneous, add the powdered sugar and mix again.
4. Add the egg yolks and combine everything thoroughly until a dough forms.
5. Transfer the dough to a clean work surface and knead briefly to bring it together. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Step 2: Preparing the Vanilla Cream

1. While the pastry rests, prepare the vanilla cream. Pour the whole milk and vanilla extract into a saucepan and heat over medium heat for a few minutes until warm but not boiling.
2. In a separate bowl, whisk together the granulated sugar and egg yolks until smooth and slightly pale.
3. Gradually pour the warmed milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, whisking continuously until the cream thickens. Once thickened, remove from heat and transfer to a bowl to cool. Set aside.

Step 3: Shaping and Baking the Pastry

1. Once the dough has rested, roll it out on a floured surface to a thickness of about 5mm.
2. Use a round cookie cutter (7 cm in diameter) to cut out 6 rounds from the dough.
3. With the remaining dough, roll out 6 strips, each approximately 22 cm long and 2.5 cm wide.
4. Line a baking sheet with parchment paper or a silicone baking mat.
5. Place each round of dough into a tart ring (the same size as your cookie cutter) on the baking sheet, and press one of the dough strips around the edge of each tart ring. Ensure the edges are well sealed.
6. Use a fork to prick the base of each tart shell to prevent puffing during baking.

Step 4: Preparing the Meringue

1. To make the meringue, place the egg whites and granulated sugar into a heatproof bowl (preferably metal or aluminum).
2. Fill a small saucepan with a little water and bring it to a boil. Once boiling, place the bowl with the egg whites and sugar over the saucepan (double boiler method).
3. Whisk the egg whites and sugar over the heat using a hand whisk, and then switch to electric beaters once the mixture starts to thicken. Continue whisking until the mixture reaches a temperature of 60°C (140°F).
4. Remove the bowl from the heat and continue to beat the meringue until it has cooled to room temperature and forms stiff peaks. The meringue should be shiny, firm, and glossy.

Step 5: Assembling the Tartlets

1. After baking the tart shells at 180°C (350°F) for about 15-20 minutes or until golden, remove them from the oven and let them cool completely.
2. Once cooled, carefully remove the tart shells from the tart rings and place them on a serving plate.
3. Fill each tart shell with a generous spoonful of the prepared vanilla cream.
4. Transfer the meringue to a piping bag fitted with a smooth 18mm round tip.
5. Pipe a decorative swirl of meringue on top of each tartlet.
6. Use a kitchen torch to lightly brown the meringue, giving it a beautiful golden finish.

Serve the Chocolate Meringue Tartlets with Vanilla Cream immediately, or refrigerate them for a later treat. These delicate, indulgent dessert tartlets offer the perfect combination of rich cocoa, smooth vanilla cream, and a beautifully toasted meringue topping. Enjoy!