3 ingredient shortbread, chocolate ganache and Swiss meringue. What more could you ask for in a simple tea time dessert. The sweetness of the shortbread and meringue are perfectly balanced in texture and taste by the rich and bitterness of dark chocolate. I'd say it can't/shouldn't be substituted, but that's up to you!
Ingredients:
For Shortbread:
- 227g room temperature butter
- 63g icing sugar
- 120g flour
For ganache:
- 200g dark chocolate (70%)
- 150g cream
For Swiss meringue:
- 4 egg whites
- 200g sugar
- 1/2 tsp Cream of Tartar
Method:
For the shortbread, cream your room temperature butter and icing sugar in a mixer on high until incorporated. Add in your flour and make sure there are no dry flour spots.
This can also be done by hand using a whisk for the cream and sugar and
switching to a spatula for the flour
2. Cover your dough in clingfilm and place it in the fridge for 30 minutes - 1 hour.
Roll out your dough between 2 sheets of wax wrap and transfer to your baking tin. If the dough breaks, leave it for 10-15 minutes on your counter as your dough may be too cold.
3. Blind bake your shortbread on 160C for 30 mins.
4. Once they're golden, remove from the tins and place on a cooling rack.
5. For the ganache, place your chocolate pieces in a heat proof bowl
6. In a separate heatproof bowl, heat your cream in a microwave for 2 minutes
7. Pour your hot cream over your chocolate and let it stand for 3 minutes. After 3 minutes, use a whisk and mix your cream + chocolate until fully incorporated and smooth.
8. Pour the ganache into the cooled shortbread and place in the fridge to set
9. For the Swiss meringue, add your egg whites and sugar into a double boiler. Whisk gently until the sugar has dissolved and the texture is sticky. If you have a thermometer, it should read 70C when it's done.
10. Add your warm sugar/egg mixture to a standing mixer and whisk on high
11. Once your sugar/egg mixture becomes frothy, add your Cream of Tartar and continue whisking until the mixture stiffens and becomes a snowy white. Be careful not to over mix. Your meringue should be able to stay in the bowl when held upside down.
12. Spoon your meringue onto your ganache tarts and use a blowtorch to slightly torch your meringue.
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