We made a chocolate meringue tart

For the base:

• White chocolate 80 g, melted and cooled to room temperature
• Woolworths Vanilla Wafers 150 g, blended until fine

For the filling:

• 2 cups Woolworths Double-thick Cream
• 70% dark chocolate 340 g, broken into small pieces
• Milk chocolate 340 g, broken into small pieces
• Unsalted butter 110 g, cubed

For the meringue topping:

• Castor sugar 250 g
• 1 t cream of tartar
• Salt, a pinch
• 5 T water
• 2 free range eggs

1. To make the base, mix the white chocolate and wafers, then press into the base of a 30cm cake tin. Chill until required.
2. To make the filling, heat the cream until just below boiling point. Place the chocolate into a large bowl, then pour over the hot cream. Stir from the middle using a spatula, until the cream and chocolate are incorporated. Add the butter and mix until melted.
3. Pour the filling onto the tart base and chill for 30 minutes to 1 hour.
4. To make the meringue topping, place all the ingredients in a heatproof bowl. Place
5. the bowl over a saucepan of cold water over a high heat. Using an electric mixer, whisk at a low speed until the water in the saucepan comes to a boil, then reduce the heat to medium and whisk at a high speed for 7 minutes, or until the meringue is light and fluffy.
6. When the chocolate tart is set, remove from the cake tin and cover the top with the meringue topping.

(Serves 8-10)

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