White Chocolate Lemon Meringue Tarts for Green & Black’s Organic Chocolate
How do you win all that amazing chocolate? White Chocolate, Toffee Chocolate, Espresso Chocolate and Baking Chocolate??? Here’s how.
1. Pin one of the images on this post for an entry. You may also pin an image from the following Green and Black’s posts for additional entries. Just be sure to let me know in the comments with a link to the pin.
2. Subscribe to my blog. Let me know in a separate comment. Please be sure to make each entry a separate comment to qualify.
3. Follow Green and Black’s on Facebook. Let me know in a comment and feel free to let them know I sent you!
4. Follow me on Facebook. Let me know HERE on my blog, in a comment!
5. Double entry if you do something sweet and random for a stranger. Let me know about it in a comment. We are working on the honor system here folks so be kind :)
You can do as few or as many of the entries as you like. I will announce the winner on the 4th and final blog post. The winner will be chosen by Random.org.
And now here is THE recipe. I adore it. I know you will too!
- 2 3.5 ounce Bars Green and Black's white chocolate (broken into small chunks)
- 4 egg yolks
- 2/3 cups granulate sugar
- pinch fine sea salt
- 4 tablespoons unsalted butter
- juice 3 large lemons
- 1/2 teaspoon vanilla extract
- zest 2 lemons
- 24 small phyllo cups (found in dessert section freezer isle)
- 4 egg whites
- 1 cup granulated sugar
- Place broken chocolate in large heat proof measuring cup (4 cup works well), place a fine mesh strainer over it. Set aside.
- In heavy bottomed, medium sized pot; combine egg yolks, and sugar until well combined. Add lemon juice, salt and butter. Cook over medium low heat, stirring constantly. Be careful not to let it boil or the eggs will curdle. That's gross. The curd will thicken and start to feel satin-like as you stir it. Around 4-6 minutes. When it is ready it will turn opaque and will coat the back of a wooden spoon.
- Pour the hot curd into strainer over the white chocolate. allow to set for a few minutes to melt the chocolate. Stir until smooth. Add lemon zest and stir. Pour curd into the phyllo cups almost to the top. Refrigerate about 10 minutes to allow to firm up just a bit.
- While the tarts are firming up, in SUPER clean mixing bowl, stir together egg whites and 1 cup sugar. Place over pot of simmering water and whisk until sugar is dissolved and eggs are almost too hot to touch.
- Remove mixing bowl from the pot of simmering water and whisk on high speed until shiny and tripled in volume. When you remove the whisk, peaks should almost stand completely, just bending over a bit.
- Pipe or dollop onto each tart. You may use a torch to brown it a bit if you like or just use it clean and white. It is delicious either way.
Be good sweet readers. But not too good! That’s boring! ;)