Hot Cocoa Tart

Photo of Hot Cocoa Tart
Prep Time
15 mins.
Cook Time
1 hr.
Yield
9-12
Recipe by:

This tart is hot cocoa in dessert form! A bittersweet chocolate shortbread crust filled with hot cocoa custard and topped with fat dollops of toasted meringue. Upgrade your packet hot cocoa mix into a rich, creamy show-stopping tart.

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Ingredients

Chocolate Shortbread Crust:

1/2 cup (57 g) all-purpose flour

1/3 cup (57 g) white rice flour

1/3 cup (28 g) almond flour

1/3 cup (28 g) unsweetened cocoa powder

1/3 cup (57 g) granulated sugar

1/4 tsp salt

5 tbsp (57 g) unsalted butter, room temperature

Hot Cocoa Custard:

4 Eggland’s Best egg yolks

1/2 cup (100 g) sugar

1/4 cup cornstarch

¼ tsp salt

2 cups whole milk

1/2 cup hot cocoa mix

3 tsp vanilla extract

Meringue:

4 Eggland’s Best egg whites

1 cup, minus 1 tbsp (183 g) granulated sugar

1 tsp vanilla extract

⅛ tsp cream of tartar

⅛ tsp salt

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Preparation

  1. Pre-heat oven to 350°F.
  2. To make the crust, add all-purpose flour, rice flour, almond meal, cocoa powder, sugar, and salt into a bowl and whisk well. Add butter and mix together with your fingers until the butter is well incorporated and the mixture holds when squeezed together.
  3. Spread the mixture into a 9-inch tart pan and press it up the sides and on the bottom of the pan into an even layer.
  4. Dock the crust with a fork and bake for 15 minutes. Cool completely.
  5. To make the custard, add Eggland’s Best egg yolks, sugar, cornstarch, and salt to a mixing bowl and whisk for 5 minutes. It'll be a bit tough in the beginning, but it will loosen up as you mix. Keep whisking until the mixture is pale yellow/white and thick.
  6. In a small saucepan, add milk, hot cocoa mix and vanilla and whisk over medium heat until the milk has scalded.
  7. Take ½ cup of the hot milk mixture and whisk it into the EB egg yolk mixture. Once it is well combined, add the mixture back into the saucepan with the milk. Heat this on medium high heat while whisking continuously. The pastry cream will thicken as the cornstarch is activated by the heat. It'll take a few minutes, but you'll know when it happens!
  8. Once the custard thickens, pour the custard through a sieve into a bowl. This will give you a nice smooth cream. Place a piece of plastic wrap directly on top of the cream to prevent a skin. Refrigerate the custard until cool.
  9. While the custard cools, make the meringue by adding the Eggland’s Best egg whites, sugar, vanilla, cream of tartar, and salt to a mixing bowl. Create a double boiler by bringing a small pot of water to a boil and placing the mixing bowl on top of the pot, making sure the bottom of the mixing bowl does not touch the water. Heat the EB egg whites while continuously stirring until they reach 170°F. Then whisk the mixture on high speed until the meringue reaches stiff peaks.
  10. To assemble the tart, whisk the cooled custard to loosen it up a bit and pour it into the crust. Spread the custard into an even layer. Top with dollops of meringue and gently spread it out. You can use a blowtorch to toast the top of the meringue or serve as is.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 9
Calories 292
Fat 12.9g
Saturated Fat 6.3g
Cholesterol 116mg
Sodium 226mg
Carbohydrates 38.2g
Dietary Fiber 2g
Protein 7.4g