Chocolate tarts with Italian meringue

 So if you thought your weekend was going to be overloaded with chocolate this Easter hows about a seriously intense grown up sophisticated and oh did i mention easy to make pudding

I actually feel rather slack putting these together but they got the wow factor, being super busy i totally cheated and bought ready rolled pasty for the bases which i cooked till golden.

Then filled with a very rich and intense chocolate ganache

using good quality chocolate 70% cocoa really packs the chocolate punch laying hidden under all that Italian meringue.

For the chocolate filling

350g chocolate 70% cocoa
250g double cream
1 tbsp honey

heat up the cream till hot and simply pour over the chocolate and honey stir till the chocolate is incorporated into the cream, use a stick blender but keep the stick blender submerged into the chocolate so not to add air into the mix. Pour into the cool pastry cases.  Leave in the fridge over night till set.

Now for the Italian meringue 

225g of sugar
113g of water  

Heat the syrup until it reaches 120c use a sugar thermometer

while the syrup is heating whisk up 4 egg whites with 1/2 tsp of cream tartar until you get peaks forming.  Use the hot syrup to cook the egg whites by pouring the syrup as a steady stream into the whisking eggs and whisk for a few more minuets before piping on top of the chilled chocolate tarts.  Use a cooks blow torch to finish off the meringue and give colour.