Chocolate Ganache Tart with Swiss Meringue Topping

Looking for more ways to practice your Swiss meringue technique? Look no further — this gluten-free tart is covered in a rich, marshmallow-like meringue topping. The velvety ganache filling is sure to satisfy your chocolate cravings!

Ingredients

USMetric

Crust

1 cup almond flour
1/2 cup coconut flour
3 tablespoons maple syrup or honey
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1/4 teaspoon salt
1/4 cup coconut oil or grass-fed butter, melted

Chocolate Ganache

1 3/4 cups coconut milk
2 cups chopped dark chocolate
1 teaspoon Nielsen-Massey Pure Chocolate Extract
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1/4 teaspoon salt

Meringue Topping

6 egg whites
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar

Directions

Crust

Preheat oven to 350°F.

Using a stand mixer and paddle attachment or a food processor, mix together almond flour, coconut flour, maple syrup or honey, vanilla extract, salt and coconut oil or butter until a dough forms. Shape the dough into a disk and wrap tightly in plastic. Chill in the fridge for at least 1 hour.

Roll out chilled dough and press into a 9-inch tart pan. Gently prick the bottom of the crust several times with a fork.

Bake tart crust for 10-12 minutes. Remove and let cool while you prepare the filling.

Chocolate Ganache

In a small pot over medium heat, bring coconut milk to a simmer. Remove from heat and stir in chocolate, chocolate extract and salt until smooth. Let cool for 10-15 minutes.

Pour ganache into the cooled crust. Let the tart set in the fridge for two hours or overnight.

Meringue Topping

Once the tart has completely chilled, begin making the Swiss meringue topping.

Heat 1 inch of water in a medium pot until simmering.

Using a stand mixer fitted with whisk attachment or a hand mixer, lightly whisk together egg whites, sugar and cream of tartar for about 1 minute.

Place the bowl over the pot to create a double boiler, making sure the bottom of the bowl does not touch the simmering water. Continue to whisk the egg whites and sugar by hand until the sugar has completely dissolved and the mixture reaches 175°F, about 8-10 minutes. Check to see if sugar has dissolved by rubbing a bit of the mixture between your thumb and finger. When the sugar has fully dissolved, you will no longer feel the sugar grains.

Remove the bowl from heat and whisk with a hand mixer or stand mixer on high until stiff, glossy peaks form, about 5-7 minutes. Fill a pastry bag with the meringue and pipe desired pattern on top of the set tart.

Once you are done, toast the meringue with a kitchen torch until golden brown. You can also brown the meringue by placing your tart under the oven broiler for 30 seconds to 1 minute. Serve and enjoy!

Notes

Recipe by Health with Victoria

Crust

96 grams almond flour
64 grams coconut flour
45 ml maple syrup or honey
5 ml Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1 gram salt
57 grams coconut oil or grass-fed butter, melted

Chocolate Ganache

414 ml coconut milk
340 grams chopped dark chocolate
5 ml Nielsen-Massey Pure Chocolate Extract
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1 gram salt

Meringue Topping:

6 egg whites
297 grams granulated sugar
1 gram cream of tartar

Directions

Crust

Preheat oven to 180°C.

Roll out chilled dough and press into a 23-centimeter tart pan. Gently prick the bottom of the crust several times with a fork.

Bake tart crust for 10-12 minutes. Remove and let cool while you prepare the filling.

Chocolate Ganache

In a small pot over medium heat, bring coconut milk to a simmer. Remove from heat and stir in chocolate, chocolate extract and salt until smooth. Let cool for 10-15 minutes.

Pour ganache into the cooled crust. Let the tart set in the fridge for two hours or overnight.

Meringue Topping

Once the tart has completely chilled, begin making the Swiss meringue topping.

Heat 3 centimeters of water in a medium pot until simmering.

Using a stand mixer fitted with whisk attachment or a hand mixer, lightly whisk together egg whites, sugar and cream of tartar for about 1 minute.

Place the bowl over the pot to create a double boiler, making sure the bottom of the bowl does not touch the simmering water. Continue to whisk the egg whites and sugar by hand until the sugar has completely dissolved and the mixture reaches 79°C, about 8-10 minutes. Check to see if sugar has dissolved by rubbing a bit of the mixture between your thumb and finger. When the sugar has fully dissolved, you will no longer feel the sugar grains.

Once you are done, toast the meringue with a kitchen torch until golden brown. You can also brown the meringue by placing your tart under the oven broiler for 30 seconds to 1 minute. Serve and enjoy!