Chocolate Meringue Tart

June 16, 2016
2 Ratings
Photo by Posie Harwood
  • Makes one 13-x-4-inch tart (or one 9-inch pie)
Author Notes

A trio of very good things comes together in this recipe, adapted loosely from Baker's Chocolate: a buttery shortbread crust, a creamy chocolate pudding filling, and an airy meringue topping. —Posie (Harwood) Brien

What You'll Need
  • For the crust
  • 4 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1 egg yolk
  • 1 cup flour
  • 1/2 teaspoon salt
  • For the filling + topping
  • 1 1/2 ounces unsweetened baking chocolate
  • 2 eggs, separated
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup sugar, divided into 3/4 cup and 1/4 cup
  • 2 cups whole milk
  • 1 tablespoon butter
  1. To make the crust, preheat the oven to 375° F.
  2. In a medium bowl, whisk together the flour, salt, and sugar. Add the softened butter and egg yolk and stir until well combined. Press the shortbread mixture firmly into a 13-x-4-inch tart pan or a 9-inch pie pan. Prick with a fork and bake for 20 minutes, or until lightly golden brown. Remove from the oven and let cool while you make the filling.
  3. For the filling, whisk together the cornstarch, 3/4 cup of sugar, and salt in a saucepan. Whisk in the milk and add the chocolate; bring to a boil over medium heat, stirring to melt the chocolate. Cook until the mixture thickens, then continue to cook for 1 more minute.
  4. In a medium heatproof bowl, whisk together the 2 egg yolks. Slowly pour 1/2 cup of the hot mixture into the egg yolks, whisking constantly. Add the egg mixture back into the saucepan with the rest of the hot ingredients, whisking constantly.
  5. Cook, stirring, for 1 more minute. Remove from the heat and stir in the butter and vanilla. Let the pudding cool completely.
  6. While the pudding cools, make the meringue. Beat 2 egg whites on high speed until frothy. Slowly add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
  7. Pour the pudding filling into the cooled shortbread crust. Spoon the meringue over top of the filling and smooth it over. Place the pie under a broiler (watch carefully!) until the meringue is toasted, or use a kitchen torch to brown the top. Slice and serve! Keep any leftovers in the refrigerator.

See what other Food52ers are saying.

  • fmclellan
  • Molly Willeke
    Molly Willeke
  • Jenny Maria
    Jenny Maria
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

9 Reviews

NStra February 13, 2022
I love this idea - but I would enjoy a deeper chocolate flavor to the pudding, particularly given the amount of sugar in the pudding and in the meringue. The chocolate gets lost. Will use more chocolate next time. Letting the pudding mixture reach a boil also made it difficult to control the thickening process.
Michelle June 23, 2016
How long (approximately) does the pudding need to cool until the tart can be assembled and the meringue browned? Thanks!
Jane June 20, 2016
Could you bake the whole pie in the oven until meringue is done, like you do lemon meringue pie? it doesn't seem like the egg whites would be cooked thoroughly by merely toasting the top.
Posie (. June 20, 2016
Definitely, sometimes I'll pop it into the oven for 5 minutes or so -- the only issue is that it can cause the pudding to "weep" a bit, so I recommend keeping the baking time short.
fmclellan June 19, 2016
My paternal grandmother, who was born in 1899, made chocolate meringue pie her whole life. It is delicious! Glad to see it here.
Molly W. June 19, 2016
What kind and how much milk?
Posie (. June 20, 2016
Sorry Molly, I've edited the recipe! 2 cups of milk. I use whole milk but I think 2% or even 1% would be fine, the pudding will just be slightly less rich.
Jenny M. June 16, 2016
How mush is 4 squres in gram?
Posie (. June 20, 2016
Jenny, it's a little tricky because they've changed the size and shape of the Baker's chocolate squares. They used to be 1 ounce per square, but now 4 squares equals one ounce (so you'll need 6 squares of the new box).