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Meringued Chocolate Tartlets
Small indulgent tartlets made of a hazelnut sweet pastry, a silky chocolate cream, and an Italian meringue toasted with a torch. Ideal for an elegant dessert or a refined snack.
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Critical Success Points
- • Chill the dough in the refrigerator (1 h)
- • Blind bake with ceramic beads
- • Complete cooling of the chocolate cream before filling
- • Reach exactly 118°C for the sugar syrup
- • Cool the meringue below 50°C before piping
- • Torch the meringue without burning it
Safety Warnings
- • Handle the 118°C syrup with care – it can cause severe burns.
- • Use the torch in a well-ventilated area away from flammable materials.
- • The ceramic beads and parchment paper are very hot after blind baking.
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