Chocolate Meringue Pies

Ingredients (serves 8)

• 300g (2 cups) plain flour
• 200g chilled butter, chopped
• 45g (1/4 cup) icing sugar mixture
• 35g (1/3 cup) cocoa powder
• 4-5 tbs milk
• 1 x 200g pkt good-quality dark chocolate, coarsely chopped
• 250ml (1 cup) thickened cream
• 2 eggs, lightly whisked
• 4 egg whites
• 215g (1 cup) caster sugar
• Thin cream, to serve

Method

1. Place the flour, butter, icing sugar and cocoa powder in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the milk and process until dough just comes together. Turn onto a lightly floured surface and knead until smooth.
2. Divide pastry into 8 equal portions. Use a lightly floured rolling pin to roll out 1 portion to a 4mm-thick disc. Line a 3cm-deep, round 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Repeat with the remaining pastry. Place in the fridge for 30 minutes to rest.
3. Preheat oven to 200°C. Cover pastry cases with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray. Bake in oven for 15 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for a further 10 minutes or until crisp.
4. Reduce oven temperature to 180°C. Combine the chocolate and cream in a medium saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly. Add the egg and stir until well combined. Spoon chocolate mixture among pastry cases. Bake in oven for 15-20 minutes or until just set.
5. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar and whisk until sugar dissolves and mixture is thick and glossy.
6. Spoon meringue mixture among chocolate tarts. Bake in oven for 5-6 minutes or until light brown. Set aside for 30 minutes to cool. Divide among serving plates and serve drizzled with cream, if desired.