Chocolate Pecan Tartlets Topped with Meringue

Makes 10 - 12 x 8cm tartlets

Ingredients: 

Tart:

450ml (1 4/5 cup) cake wheat flour

1 ml (pinch) of salt

100g butter - softened

187ml (3/4 cup) Huletts Icing Sugar

2 extra large eggs


Filling:

150g dark chocolate

50g butter

30ml (2 T) Cocoa powder

310ml (1 ¼ cup) toasted, chopped pecan nuts

125ml (½ cup) Huletts Castor Sugar

4 extra large egg yolks – reserve the egg whites


Meringue:

4 extra large egg whites

310ml (1 ¼ cup) Huletts Castor Sugar

Method: 

Pastry:

  1. Sift the flour and salt together. Place the flour and butter in a bowl and using your fingertips rub the butter into the flour until the mixture resembles bread crumbs.
  2. Stir in the Huletts icing sugar and eggs until well combined.
  3. Place the pastry onto a lightly floured surface and knead until a smooth dough forms.
  4. Cover the pastry and refrigerate for 2 hours or overnight.
  5. Preheat the oven to 200°C. 10 – 12 x 8cm greased tart tins
  6. Roll the pastry out on a lightly floured surface to the desired thickness.
  7. Cut rounds slightly larger than the tart tins and carefully place pastry in the tins, allowing a slight excess to hang over the edge.
  8. Line the pastries with baking paper, and place a layer of beans or rice on the paper and bake blind in the preheated oven for 5 minutes or until light golden brown.
  9. Remove from the oven and trim the excess pastry along the edge of the tart tin with a sharp knife, remove the baking paper and beans and leave to cool.

For the filling:

  1. Melt the butter and chocolate in the microwave on a low heat, stirring occasionally.
  2. Add the nuts, cocoa powder, Huletts castor sugar and egg yolks and mix well.
  3. Divide the mixture evenly between your pastry cases

For the topping:

  1. Preheat oven to 160°C.
  2. Beat the egg whites in a clean bowl until soft peaks form.
  3. Gradually add the Huletts castor sugar while beating until soft peaks form and your meringue is firm.
  4. Place the meringue into a piping bag with a star nozzle and pipe meringue onto the top of each tartlet.
  5. Bake until firm and light golden brown.

Best eaten fresh.