Mocha Meringue Tart
What you need
How to prepare
- For the crust, preheat the oven to 375ºF and lightly grease a 9 ½ – 10-inch removable bottom tart pan with non-stick cooking spray and place it on a baking sheet.
- In a large bowl, combine the graham cracker crumbs, white sugar, ground Starbucks® Espresso Roast, and sea salt. Stir in the melted butter and mix well to combine. Transfer this crust mixture into the prepared tart pan and, using the bottom of a glass or measuring cup, tamp it down into the bottom of the pan and up the sides. Bake the crust in the preheated oven for 8 to 10 minutes until it looks a shiny and a little set. Note: the crust will not be firm when you remove it from the oven but that is ok.
- For the filling, place the chopped dark chocolate* into a heatproof bowl and set aside. *Use a chocolate bar (not baking chocolate) that ranges between 50% and 60% cocoa
- Pour the whipping cream into a small pot. Break the cream cheese and butter up into small pieces and add to the cream along with the water and ground Starbucks® Espresso Roast. Place the pot over low heat and allow the mixture to come up to just under a simmer, stirring frequently to allow the cream cheese to soften and coffee to steep, about 6 to 8 minutes.
- Pour the hot mixture through a fine mesh sieve onto the chopped chocolate and discard any coffee grounds that remain in the sieve. Add the vanilla into the mixture and allow it to sit, undisturbed, for 5 minutes then gently whisk the mixture until a smooth ganache forms. Season with sea salt according to taste then pour the mixture into the prepared tart shell.
- Place the tart into the refrigerator to chill and firm up completely.
- When the tart is firm, make the meringue by combining the egg whites, sugar, and salt in a large metal bowl and whisk to combine. In a small bowl, combine the ground Starbucks Espresso with the vanilla extract and set aside.
- Place a medium pot containing 1-inch of water over medium heat and place the bowl with the egg white mixture over top. While slowly whisking, heat the mixture for 5 to 8 minutes or until quite warm and no gritty sugar remains (if using a thermometer, the mixture should reach 160ºF). Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the egg whites on high until stiff peaks form.
- To decorate the tart, spoon the meringue onto the mocha ganache and swirl and swoop into decorative peaks. Using a kitchen torch, toast the meringue to a light golden brown. If you do not have a kitchen torch, set your broiler to high and broil the tart for 1 to 3 minutes or until golden.
- Slice and serve or store in the refrigerator for up to 5 days.