Late weekday evenings with a freezer void of ice cream, I find myself rummaging cupboards for a sweet bite. What usually results is a mixture of melted chocolate chips and cream, whipped into a mousse-topping-filling that ends up in a crust or on a cracker… or sometimes just on a spoon. This recipe is the more sophisticated version of my bored evening cravings, perfected into a decadent tart that is somewhat reminiscent of a s’more.
If you are the type of person who loves the labor of making a flaky pastry crust, then this recipe can be easily adapted to a pre-baked and cooled pastry of your choosing. I was simply being a tad too lazy for all that nonsense the day I finalized this, so you get graham crackers.–They fit nicely, though, don’t they? I also think there’s something therapeutic about using a heavy rolling pin to whack things until they crumble… every sane person enjoys it. Not just me.
Anyhow, I’ll keep today’s post short and sweet (no pun intended, I promise), since I’ve got some more elaborate things in the works. Thanks for stopping by!
French silk tart with toasted meringue
For the crust:
1.5 pckgs graham crackers (about 27 squares), crushed
1/3 c. melted butter
Combine graham crumbs and melted butter with your fingers, and press firmly into your tart pan. Pack the mixture down with the base of a cup to ensure that it holds together.
For the French Silk Filling:
8 oz. semi sweet baking chocolate
1/4 c. butter, softened
1/2 c. sugar
1/2 c. heavy cream
1 t. vanilla
Finely chop your chocolate (unless it’s already in pieces, like chips), and place in a small bowl over a saucepan filled with an inch of water. Bring the pan to low heat and allow the chocolate to melt completely, being very careful to not let it burn. Stir until smooth and set melted chocolate aside to cool slightly.
In a large mixing bowl, add butter and sugar. Use an electric mixer to whip until fully combined and fluffy. Add one egg and mix on medium speed until fluffy again (at least five minutes), and repeat with the next egg. Add vanilla and cream, and whip on high speed until the mixture begins to thicken and grow in volume. Slowly add melted (and cooled) chocolate, until the mixture is quite thick and airy (or at “stiff peaks” stage). The mixture should be able to hold its shape. Spread evenly into your prepared crust and refrigerate for at least one hour.
For the Meringue:
9 eggs, separated
1/3 c. sugar
After separating all eggs, transfer yolks to the fridge for another recipe and let whites come to room temperature. Use an electric beater to whip egg whites until doubled in volume, and then add a tablespoon of sugar. Continue to whip whites, adding sugar one tablespoon at a time until stiff peaks form. Spread onto chilled tart and toast with a torch until desired coloring is reached.