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Mocha Meringue Tart

If you’re a coffee lover, you’ll enjoy this delightful recipe. We’ve partnered with Mary Berg from CTV’s Mary’s Kitchen Crush to bring you this delicious treat.
Prep time:
Cook time:
Total time:
Servings: serves 10 to 12 people

What you need

Crust

1 ½ cups graham cracker crumbs
1/3 cup white sugar
1 tbsps cocoa powder
¼ tbsp sea salt
6 tbsp unsalted butter, melted

Filling

350 g dark chocolate*, very finely chopped
1 ¼ cup whipping cream
¼ cup full fat cream cheese
2 ½ tbsp unsalted butter
2 tbsp water
1 tbsp vanilla extract
½ – ¾ tbsp sea salt

Meringue

4 large egg whites
1 cup white sugar
¼ tbsp sea salt
1 tbsp vanilla extract

How to prepare

Instructions

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. Place the tart into the refrigerator to chill and firm up completely.
  7. 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. 
  8. 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. 
  9. 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.
  10. Slice and serve or store in the refrigerator for up to 5 days.​