Individual Chocolate Meringue Tarts

submitted by food.chat
from US

Serves 12.

1 cup all purpose flour
2 Tablespoons superfine sugar
2 Tablespoons cocoa powder
5 oz. butter, chopped
2 Tablespoons iced water
4-1/2 oz. dark chocolate
1/2 cup cream

For the meringue:
3 egg whites
3/4 confectioner's (10X) sugar

Preheat oven to 350F. Put the flour, sugar, cocoa and butter into a food
processor and process until it resembles coarse crumbs. Will the machine
is still running, add the water into the feed tube and process until just
combined. Take the dough out of the processor and knead the pastry
lightly together and wrap in plastic and refrigerate for 30 minutes.
After 30 minutes, roll out the pastry and cut into 2-3/4" rounds. Press
the rounds into the bottom of a muffin tin or other mold and bake for 6
to 8 minutes. Remove from oven, set aside and allow to cool Put the
chocolate and cream into a saucepan. Place over low heat and stir gently
until chocolate is melted and the mixture is smooth. Set the chocolate
aside to cool. When both the pastry and the chocolate are cool, spoon the
chocolate mixture into the pastry shells and refrigerate until the
chocolate is set. Preheat broiler.

To make the meringue: Beat the egg whites to soft peaks. While still
beating (or whisking) gradually add the sugar until the egg whites are
glossy and the sugar has been incorporated. Spoon the meringue on top of
the tarts and place under the broiler for about 30 seconds to lightly
brown the meringues. Serve immediately.

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