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chocolate truffle meringue pie
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chocolate truffle meringue pie

This is for chocolate lovers – a shortbread-like pastry, a rich chocolate truffle filling & a billowy meringue topping dusted with a little cocoa.
Prep Time30 minutes
Cook Time35 minutes
resting & cooling4 hours 35 minutes
Total Time5 hours 40 minutes
Course: Dessert
Cuisine: Australia
Keyword: chocolate pie, chocolate tart, chocolate truffle, meringue
Servings: 10
Author: Lovoni

Equipment

  • 10 inch /25 cm tart pan with removeable base
  • food processor
  • electric mixer with balloon whisk attachment

Ingredients

PASTRY
  • 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
TRUFFLE FILLING
  • 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
MERINGUE
  • 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

Instructions

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.