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  • For the base:
  • 80 g white chocolate, melted and cooled to room temperature
  • 150 g Woolworths vanilla wafers, blended until fine
  • For the filling:
  • 2 cups Woolworths double-thick cream
  • 340 g 70% dark chocolate, broken into small pieces
  • 340 g milk chocolate, broken into small pieces
  • 110 g unsalted butter, cubed
  • For the meringue topping:
  • 250 g caster sugar
  • 1 t cream of tartar
  • salt a pinch
  • 5 T water
  • 2 free-range eggs

1. To make the base, mix the white chocolate and wafers, then press into the base of a 30 cm cake tin. Chill until required.
2. To make the filling, heat the cream until just below boiling point. Place the chocolate into a large bowl, then pour over the hot cream. Stir from the middle using a spatula, until the cream and chocolate are incorporated. Add the butter and mix until melted. Pour the filling onto the tart base and chill for 30 minutes to 1 hour.
3. To make the meringue topping, place all the ingredients in a heatproof bowl. Place
the bowl over a saucepan of cold water over a high heat. Using an electric mixer, whisk at a low speed until the water in the saucepan comes to a boil, then reduce the heat to medium and whisk at a high speed for 7 minutes, or until the meringue is light and fluffy.
4. When the chocolate tart is set, remove from the cake tin and cover the top with the meringue topping.

Cook's tip: If you really want to impress, blowtorch the meringue topping before serving. If you don’t have a blowtorch, grill it under a very hot grill.

Find more chocolate recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Cheryl Marais
    1 July 2021

    I didn’t know that one used whole eggs to make a meringue. I thought only the egg whites were used. But in the Chocolate Meringue Tart it says nothing about separating the egg whites.

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