Ingredients

Method

For the base:
• 1 x 200 g box Romany Creams, crushed
• 100 g butter, melted
For the filling:
• 1 cup cream
• 1⁄3 cup milk
• 4 T sugar
• 200 g dark or milk chocolate, chopped
• 4 free-range eggs yolks, separated
• 2 T cornflour
For the meringue:
• 100 g caster sugar
• egg whites (see above)

Method

Ingredients

1. Place the biscuits and butter in a bowl and mix well. Press into the base of a 22 cm greased round cake tin. Chill for 20 minutes.

2. To make the filling, gently heat the cream, milk and sugar in a saucepan until the sugar has dissolved. Remove from the heat, add the chocolate, egg yolks and cornflour and whisk well.

3. Return to a low heat and cook for 10 minutes, or until the mixture thickens and bubbles slightly. Cool slightly.

4. Pour over the chilled base and chill for 4 hours or until set.

5. When set and ready to serve beat the caster sugar and egg whites until thick and glossy. Spoon onto the tart and char the top using a blowtorch.

Find more chocolate recipes here. 

Photographs: Andrea Van Der Spuy
Food assistant: Leila-Ann Mokotedi