For when you want to make a dessert statement, chocolate truffle meringue pie is the recipe to reach for: chocolate shortbread-like crust, chocolate truffle filling & a billowy meringue topping kissed with a little cocoa. Chocolate lovers, this one is for you!Jump to Recipe
This pie is rich & is a special occasion dessert but it’s those special occasions when we want to create a show-stopper dessert – right? Well hang onto your knickers because this is it.
Just to quickly break this down for you: a chocolate, shortbread-like pastry base with a rich, dark truffle like filling – you know, like the inside of Lindt ball? Then dolloped with a light, sticky meringue topping that is kissed by some heat to caramelize the outside.
This recipe is an adaptation I saw in an Aussie food mag called ‘Fresh‘ published by Aussie grocery store chain, Woolworths. I knew I had to make it. This dessert is dark, rich & decadent. Some days we all need a little decadence in our lives. Chocolate Truffle Meringue Pie can certainly add a little dark & stormy to your evening.
Here’s a little more decadence when needed:
chocolate truffle meringue pie
- 10 inch /25 cm tart pan with removeable base
- food processor
- electric mixer with balloon whisk attachment
- 1 1/2 sticks cold butter, cubed (150g)
- 2 cups all-purpose flour (plain)
- 1/3 cup granulated sugar
- 3 tablespoons cocoa powder, plus extra for dusting
- pinch of salt
- 1 large egg, separated
- 3 to 4 tablespoons iced water
- 8 oz dark chocolate, chopped, approximately (250g) I used 2 x Lindt 70% chocolate bar
- 1/2 cup butter, chopped (125g)
- 2 large eggs, plus 3 eggs, separated
- 1/3 cup packed brown sugar
- 1/3 cup all-purpose flour (plain)
- pinch of salt
- 4 egg whites reserved from pastry (1) & filling (3)
- 1 1/3 cups granulated sugar or super fine
- 1 teaspoon cornstarch (cornflour)
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
To make the pastry:
- Process the butter, flour, sugar, cocoa & salt together in the bowl of a food processor until mixture resembles coarse sand.
- Add the egg yolk (reserve the egg white for the meringe topping) & 3 to 4 tablespoons water & pulse until a soft dough starts to forms – do not over process. Turn out onto a lightly floured counter & lightly press the dough into a disc. Cover with plastic wrap & chill it for 30 minutes.
- Preheat the oven to 400°F (200°C). Grease a 10-inch (25cm) round tart pan with a removable base.
- Roll out the pastry on a large sheet of parchment paper using a floured rolling pin until 1/8 inch (4mm) thick round – just large enough to fit into the tart pan (place the tart pan over the pastry to check this). Roll pastry over the floured rolling pin & carefully unroll it over the tart pan. Gently press pastry into pan; trim any excess & gently press the pastry down around the edge & base so the pastry comes up a little around the top of the pan (this is to alleviate any shrinkage). Place a piece of parchment paper inside of tart shell coming up & over the side. Place in the fridge for 15 minutes. Half fill tart shell with baking pie weights, rice or dried beans. Bake for 5 minutes then carefully remove the paper along with the pie weights. Bake a further 5 minutes or until pastry looks dry. Remove from oven; let cool. Reduce oven temperature to 350°F (180°C).
To make the filling:
- Place the chocolate & butter in a microwavable bowl & microwave, uncovered, for 60-seconds. Stir & microwave another 30 seconds, stirring until chocolate & butter are combined & melted.
- Put eggs, egg yolks & brown sugar in a large bowl of an electric mixer; beat until pale & thick.
- Add cooled chocolate mixture & stir until combined. Add the flour & stir until combined & there are no lumps – give the mixture a whisk to remove any lumps if there are any. Scrape the mixture into the cooled pastry case, smoothing the top. Bake for 12 to 15 minutes until just set – the filling will firm more as it cools. Let the tart cool completely before removing from the pan.
To make the meringue:
- Beat the egg whites until stiff peaks form. Add sugar, a tablespoon at a time, beating until the meringue is stiff & glossy. Fold in cornstarch, vanilla & vinegar. Spoon meringue onto top of tart. Brown meringue using a kitchen blowtorch or place under broiler for 1 to 2 minutes, 6 inches away from heat source. Dust with extra cocoa to serve. Serves 10.