Chocolate Meringue Tart

UPDATE:  I did a reshoot of these photos in October 2014, a great excuse to make this delectable tart again!! 🙂

The Sound of Music will always be one of my favorite movies.  I know all the songs, and most of the dialogue, by heart.  In my mind, no one could ever hold a candle to Julie Andrews, so I was a bit perturbed when I heard that Carrie Underwood was cast as Maria VonTrapp in a televised special, airing this week.  I have nothing against Carrie Underwood, in fact, I thinks she’s quite talented, but as Maria?  I’m just not convinced….that said, I plan to watch it, so I’ll have to see what the hype is all about myself! 😉

Chocolate Meringue Tart ~ Pearls + Girls

In honor of The Sound of Music premiere I thought I’d bake up something yummy.  What better than a chocolate tart?  This chocolate dough is pretty delicious, it could work for a variety of tarts and pies, and is a nice alternative to a chocolate cookie crumb shell.  Add a thick layer of chocolate ganache and a pile of fluffy meringue, and you have yourself a sky high dessert that resembles the snow capped hills in the opening scene of The Sound of Music.  Enjoy! 🙂

Chocolate Meringue Tart ~ Pearls + Girls


Chocolate Meringue Tart

Yield: 6 - 8 servings

For best results, make this tart the day you plan to serve it. The meringue will begin to break down over the next day, so IF you have any leftovers eat them ASAP!


    Tart Shell
  • 1 1/4 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/4 cup sugar
  • 2 egg yolks
  • Chocolate Ganache
  • 1/2 pound semisweet chocolate chips (I prefer Ghirardelli brand)
  • 3/4 cup heavy cream
  • pinch of salt
  • Meringue Topping
  • 6 egg whites
  • 1 cup sugar
  • pinch of salt


    Make Tart Shell
  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk together flour, cocoa powder and salt.
  3. Using a hand mixer with beaters or a stand mixer with a paddle attachment, cream butter and sugar on medium-high speed until creamy, about 2 minutes.
  4. Beat in egg yolks.
  5. Reduce mixer speed to low and add the flour mixture. Mix until the mixture comes together; it will be crumbly.
  6. Press the dough into a 9-inch round tart pan.
  7. Tip: I use a measuring cup to help me press the dough evenly in the bottom and up the sides of the tart pan, then a butter knife to cut off any excess dough for clean edges.
  8. Line with a piece of foil or parchment paper and fill with dried beans or pie weights.
  9. Bake 20 - 22 minutes.
  10. Remove the foil or parchment paper and beans and bake an additional 8 - 10 minutes. Let cool completely.
  11. Make Ganache
  12. In a bowl, combine the chocolate chips and pinch of salt.
  13. Let stand one minute, then whisk until smooth and glossy.
  14. Pour the ganache into the cooled tart shell. Smooth top with a spatula.
  15. Place in freezer for one hour.
  16. Make Meringue Topping
  17. Preheat oven to 400 degrees.
  18. Tip: To make the fluffiest meringue, allow egg whites to sit at room temperature for 30 minutues before whipping.
  19. With a hand mixer with beaters or a stand mixer fitted with a whisk attachment, beat the egg whites, sugar and pinch of salt until stiff, shiny peaks form.
  20. Remove tart from freezer, top with meringue, spreading with a spatula to ensure it touches the edges of the tart shell (to avoid shrinkage).
  21. Bake for 10 - 12 minutes or until the meringue is golden.
  22. Cool at room temperature for 30 minutes.
  23. Place the tart pan on a baking sheet and refrigerate for three hours, or overnight.
  24. Remove tart shell ring before slicing with a serrated knife.


  1. Cindy Michael says

    Hi Katie!
    I love love love your blog and tweets. I had no idea our favorite teacher had so many hidden talents…writing and baking (and photography!)!!! We will love trying some of your recipes. It’s so fun reading your stories, it’s like you’re sitting right here in our family room having a chat.
    Congratulations!! And thank you for sharing!
    Hugs to your sweet girls!

    • KatieKatie says

      Thank you, Cindy, especially for the favorite teacher part! 🙂 I miss teaching, but blogging gives me a creative outlet while I focus on my girls for a few years! I’ve always loved to bake, so I’m excited to be able to share my favorite recipes, plus a few new ones here and there. Thanks for checking out my blog, all the best to you and your family this holiday season!

    • KatieKatie says

      Thanks, it’s something I made up to combine my two favorites – ganache and meringue! The key is to put the tart in the freezer before you toast the meringue in the oven, otherwise the ganache will turn to soup in your tart shell. Of course, if you have a kitchen torch that would work too, but I haven’t invested in one yet. 🙂

  2. says

    Chocolate is the best. I make the traditional pies for the holidays but have one child that really loves chocolate pie. I’m always looking for something a little different in a chocolate pie recipe. I must try this for the New Year!