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Chocolate, Cherry & Pomegranate Torched Meringue Tart

Cream cheese pastry from Ottolenghi, Eat Sweet 

Ingredients
Pastry
  • 120 g unsalted Westgold butter , cut into 2 cm cubes and then frozen
  • 185 g plain flour , plus extra for dusting
  • pinch of salt
  • 1/8 tsp baking powder
  • 85 g cream cheese , full fat
  • 2-3 tablespoons cream (heavy cream)
  • 2 teaspoons apple cider vinegar
Chocolate & Cherry Filling
  • 175 g unsalted Westgold butter
  • 90 g dark chocolate
  • 3 tablespoons cocoa powder
  • 3/4 cup brown sugar , packed
  • pinch of salt
  • 3 eggs + 1 yolk
  • 350 g cherries , pitted and halved
Meringue Topping
  • 2 egg whites , room temperature
  • 1/2 cup caster sugar
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon cream of tartar (don’t skip this!)
  • pomegranate arils
Instructions
Pastry
  1. Before making the pastry, freeze the cubes of butter in a bowl in the freezer for about an hour to freeze solid.
  2. Measure the flour, salt and baking powder into another container and freeze for at least 30 min.
  3. Tip the cold flour mix into a food processor and blitz for 30 seconds.
  4. Add the cream cheese and process for another 20 seconds, or until the mixture is similar to coarse breadcrumbs.
  5. Add the frozen butter and pulse for another 20-30 seconds until uneven crumbs, roughly pea size.
  6. Add 2 tablespoons of cream and the cider vinegar, and pulse until the dough starts to come together - add the third tablespoon of cream if it is a bit dry.
  7. Tip onto a clean surface and bring together into a ball.
  8. Wrap in cling wrap and refrigerate for at least an hour before using, or overnight.

  9. To blind bake the pastry case, grease a 26-28cm tart tin. Roll out the pastry between two sheets of baking paper to about 3mm thick. The pastry will be hard to roll out at first but don’t worry, it will soften as you go. If it rips at all or you find that one edge is too thin, it is easy to use the leftover pastry scraps to patch it back together. 

  10. Peel off the top sheet of baking paper, fold the bottom piece of baking paper and pastry over your rolling pin, and lift it over the tart tin. Peel off the remaining paper as you ease the pastry into the tin, pressing firmly into the base and sides of the tin.

  11. Trim the pastry to form a neat edge with a small paring knife. Use any scraps to patch up any thin areas of pastry.

  12. Rest the lined tart tin in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 180°C.

  13. Blind bake the pastry case with pie weights (I line the inside of the pastry with foil and then weigh it down with uncooked rice) for 10 minutes, then remove the foil/weights and bake for a further 5 minutes. Remove from the oven. Meanwhile, make the filling. 

Chocolate and Cherry Filling
  1. In a large bowl set over a pot of simmering water, gently melt together the butter and dark chocolate.
  2. Whisk in the cocoa, brown sugar and salt until combined.
  3. One at a time, whisk in the eggs until smooth, thick and shiny.
  4. Pour the chocolate filling into the blind-baked pastry case. Top with the cherries, cut side up.

  5. Bake at 180°C for 30-40 minutes or until just set in the middle. Leave to cool completely before topping with meringue.

Torched Meringue and to serve
  1. Add the egg whites and caster sugar to the bowl of a stand mixer (or a heat proof bowl if using a hand beater). Place over a pot of simmering water, making sure the bottom of the bowl isn’t touching the water, and whisk constantly until warm and the sugar has dissolved - check this by rubbing a bit between your finger tips - you shouldn’t be able to feel any granules.
  2. Remove from the heat and add the vanilla and cream of tartar.
  3. Place in the stand mixer and beat for 6-7 minutes on high until thick, white and glossy.
  4. Spoon meringue onto the centre of the cooled tart and swirl with the back of a spoon or offset spatula to create waves and peaks, with a mound of meringue in the centre and a gap around the outside so the chocolate filling remains visible.
  5. Using a blow torch, gently torch the meringue peaks.
  6. Sprinkle with pomegranate arils before serving
Recipe Notes

Notes:

  • The pastry is easiest made the day before if possible, but can be made a minimum of an hour before blind baking. 
  • You can blind bake and fill the tart the day before serving, and just make the torched meringue on the day. e.g.
    • 2 days before: make the pastry
    • 1 day before: blind bake the pastry, make the chocolate filling and bake
    • Day of serving: make the torched meringue