US
UK Gluten-Free Chocolate Meringue Pie
Indulge in a decadent Gluten-Free Chocolate Meringue Pie that’s as stunning as it is delicious. This dessert combines a rich chocolate filling with a all-butter shortbread crust, topped with a glossy, cloud-like meringue. A touch of gold leaf adds an elegant finish, making it perfect for special occasions or a luxurious treat.
Ingredients
12.3 oz Walker's Gluten Free Shortbread (roughly 3 packs) (for the base)
2 tbsp cocoa powder (for the base)
3.5 oz butter, melted and cooled (for the base)
10.1 oz heavy cream (for the filling)
10.6 oz chocolate (for the filling)
3 3/4 tbsp butter (for the filling)
3.5 oz egg whites (3–4 eggs) (for the meringue)
7.05 oz sugar (for the meringue)
1.5 oz water (for the meringue)
1⁄4 tsp cream of tartar (for the meringue)
Ziplock bags or Mason Jar for storage
Method
Crush your shortbread into fine crumbs and then mix in cocoa powder so thoroughly combined. (can do in a food processor or use a rolling pin to crush the biscuits and then stir in the cocoa powder).
Pour your melted butter into your crushed biscuits and mix together in a bowl.
Press your mixture into a 23cm loose bottom fluted tart tin. Chill in the fridge for at least 30 mins.
For the filling heat your cream in a saucepan until just boiling. Remove from the heat and add in your chocolate and butter.
Stir continuously until it’s all melted, combined and creamy.
Pour your filling into your tart shell and place back in the fridge until set (usually set in a couple of hours).
Once set make your meringue – place your egg whites in the bowl of a stand mixer with a whisk attachment. (You can do this with an electric hand mixer but a stand mixer is easier!)
Add your sugar and water to a saucepan, then mix together so it’s combined and gloopy. Place over a medium heat.
Whilst the sugar and water are heating, add the cream of tartar to the egg whites and whisk on a medium speed until soft peaks form.
Once the sugar syrup reaches 248°F (you need a food thermometer or sugar thermometer for this), remove from the heat and carefully drizzle it into the egg whites, with the mixer still running.
Try not to get the sugar syrup on the sides of the bowl as it will instantly harden and crystallize. Continue to whisk until the meringue is stiff, glossy and cooled.
Top your chilled chocolate tart with the Italian meringue, leaving a small amount of the chocolate filling exposed around the edges.
If you have one, use a kitchen blowtorch to toast the meringue.
Finish with gold leaf for a super special festive dessert!
