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200g of Digestive Biscuits
100g of Unsalted Butter
300g of Dark Chocolate (I used Rococo Rose infused Chocolate.)
300ml of Double Cream
If you don't have a rose infused chocolate you can use plain chocolate and add 1/2 tsp of Rose Water.
2 Egg Whites
Between 120g - 150g of Caster Sugar
1. Grease a lose bottomed sandwich tin.
2. Put the digestive biscuits in a sandwich bag, then in another. Using a rolling pin or a meat tenderer crush the biscuits. Melt the butter in a pan over a medium heat, stir the melted butter into the biscuits, add to the greased sandwich tin, press firmly down using the back of a spoon and place in the fridge to cool.
3. To prepare your chocolate ganache: break up the chocolate in bowl, gently heat the cream on the hob until the cream begins to bubble, pour the heated cream over the broken chocolate, whisk until all the chocolate has dissolved, pour over the chilled biscuit base and place back in the fridge for a minimum of 2 hours to set.
4. To create your meringue kisses: preheat the oven to 110 degrees (fan) and cover a baking sheet with baking parchment. Separate to eggs and weigh the egg whites, double the weight of your egg whites to work out how much caster sugar to add. Whisk the egg whites to form stiff peaks, then, gradually add your caster sugar whisking continuously until all the sugar has dissolved. To test if your meringues are ready rub a tiny amount of the mixture in-between your fingers, if you can still fill sugar grains your mixture is NOT ready.
5. Add the mixture into a piping bag with a small open nozzle pipe individual meringue kisses and place in the oven for 20 minutes or until the meringues come away from your lined baking tin with ease. Once cooked leave out to cool and dry out.
6. Add your kisses to your chilled tart and ENJOY!! This tart will keep in the fridge for up to 3 days!
all my love and happy baking
Paul x x
Below is a video of a similar recipe! Make sure your subscribed to cakeandslice to stay up to date with all my baking tutorials.
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