Brownie Tart With Fluffy Meringue

Serves 8-10
Brownie Tart With Fluffy Meringue
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    For the Brownie base:

    • 50g dark chocolate, chopped
    • 50g butter
    • 4 tbsp cocoa powder
    • 90g Siúcra Rich Dark Brown
    • 2 eggs
    • 40g plain flour
    • 1/2 tsp baking powder

    For the Raspberry Cream:

    • 200g raspberries, frozen
    • 1tsp vanilla extract
    • 1 egg, lightly beaten
    • 100g Siúcra Sure Set Jam Sugar
    • 20g butter

    For the Chocolate Mousse

    • 50g dark chocolate
    • 100g cream cheese
    • 1 tsp vanilla extract
    • 200ml whipping cream

    For the Meringue

    • 4 large egg whites (about 100ml)
    • 180g Siúcra Granulated Sugar
    • 50ml Glucose Syrup

    For the Brownie Base
    Melt the butter in a saucepan, remove from the heat and stir in the chopped chocolate. Beat the eggs and sugar until fluffy.  Add the chocolate butter mixture and sift the flour, cocoa and baking powder into the mixture.  Pour into a greased springform cake tin about 20 cm in diameter. Bake for 8—10 min at 175°C. Leave to cool.

    Raspberry Cream
    Boil the raspberries together and add in Siúcra Sure Set Jam Sugar for about 5-7 min. Add in the vanilla extract. Remove from the heat and add the eggs and butter. Whisk together and leave to cool. Spread the raspberry cream over the cooled brownie base. Place in the freezer.

    Chocolate Mousse
    Chop the chocolate and place in a large bowl. Heat the cream and pour over the chocolate. Stir until the chocolate dissolves. Place in the refrigerator and leave to cool. Add the cream cheese and vanilla extract, beat until creamy. If it becomes too thick, add a little un-whipped cream. Take the base from the freezer and spread the chocolate mousse over the raspberry cream. Return to the freezer.

    Whisk the egg whites, Siúcra Granulated Sugar and glucose syrup in a mixing bowl over a water bath until the sugar has dissolved. Remove the bowl from the heat and tip the egg whites into a mixing bowl. Whisk the meringue for at least 10 min. Place in the refrigerator for about 30 minutes. Pipe or spread the meringue over the tart and flame the top with a culinary torch. The finished tart stores well in the freezer. Remember to thaw the cake for at least 3 hours in the refrigerator before serving.