I am being a bit fast and loose with the word “tart” here – but they are kind of tarts. Just with meringue instead of pastry.
And besides, when I make something this delicious I’m allowed to mess with the truth a bit.
I love this combination of flavours and textures. You get the sweet, crunchy shell of the meringue, then the soft and pillowy inside, then the hard dark chocolate and finally a squish of raspberry. The meringue is sweet, the dark chocolate is bitter, the raspberry is sharp. it’s a match made in heaven, frankly.
You will need:
- 3 large egg whites
- 150g of caster sugar
- A few handfuls of raspberries (I actually used frozen and it worked without a problem)
- Around 200-400g of good quality dark chocolate
- Pre-heat the oven to 100C and line two baking trays with greaseproof paper
- Whisk the egg whites until thick and fluffy. Add the caster sugar a tablespoon at a time, whisking well between each addition, until the eggs whites are thick, smooth and glossy.
- Put the meringue mix in a piping bag. The type of nozzle doesn’t really matter here — I used a medium sized round one, but a fluted one work as well. Only fill the piping bag up half-way – you can always add more later.
- Onto the greaseproof paper, pipe a base by making a flat circle that’s around the size of a £2 coin. An easy way to do this is to pipe a splodge of meringue and then spread it around with the nozzle. Then pipe around the outside of the base to create walls, building up until you have a meringue “cup”. Repeat until you run out of mixture
- Bake for an hour and a half, until the shells are crispy. Leave to cool
- Melt the dark chocolate, 100g at a time. Fill the holes in the meringue with the chocolate, then nestle a raspberry into the top
- Finally, use your spoon to drizzle more dark chocolate over the top of the meringue and the raspberry. Leave to set completely