• 300g (2 cups) plain flour
  • 200g chilled butter, chopped
  • 45g (1/4 cup) icing sugar mixture
  • 35g (1/3 cup) cocoa powder
  • 4-5 tablespoons 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
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.