Chocolate Ganache Meringue Tart

"To all my chocolate lovers out there, I have a new favorite dessert for you! I’ve been working with @nielsenmassey & @thefeedfeed (#ad) on my decadent Chocolate Ganache Meringue Tart. It will change your LIFE! It’s the perfect rich chocolate dessert and everything but the meringue is gluten-free, dairy-free and paleo friendly. I used the highest quality ingredients while making this tart and it made all the difference - including my favorite @neilsenmassey Madagascar Bourbon Pure Vanilla Extract! Although it looks fancy and a bit intimidating, it's really easy to make! If you do not have a tart pan, you can make this into mini tarts using a muffin pan, into bars or really using any pan you have! I can't wait for you all to enjoy this unbelievable tart! I was so excited when Nielsen-Massey Vanillas reached out to me, they are family owned and produce top of the line premium Pure Vanilla Extracts. I was able to try their Madagascar Bourbon Pure Vanilla Extract and their Pure Chocolate Extract in my tart recipe and the quality is unmatched! While I was creating this recipe, I have to admit I was a bit intimidated by the meringue topping. Prior to this, I only made a Swiss meringue just a few times. Nielsen-Massey Vanillas has started offering videos to help master your basic baking skills at I was lucky enough to try out some tips on "How To Make Two Types Of Meringue" and confidently complete my chocolate tart with a fluffy Swiss Meringue by using the skills taught in their video! #feedfeed #nielsenmasseyinspires #betteryourbake"
-- @healthwithvictoria

A Note from Feedfeed

Want to learn the technique for making meringue? Click here!

For more baking tips & tricks, click here!

Check out @healthwithvictoria's blog post about this recipe here.

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  • Recipe Card
Prep time 45mins
Cook time 2hrs 20mins
Serves or Makes: 12

Recipe Card

For the Crust:


For the Chocolate Ganache:


For the Meringue Topping:


  • 6 eggs, whites only
  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar


  • Step 1

    Preheat oven to 350˚F.

  • Step 2

    Combine all the crust ingredients into a bowl, mix until a dough has formed. Using your fingers, press the dough into a 9-inch tart pan. Using a fork, puncture the bottom of the crust a few times.

  • Step 3

    Bake tart crust in the oven for about 10-12 minutes. Remove and let cool while you prepare the filling.

  • Step 4

    In a small pot over medium heat, heat the coconut milk and bring to simmer. Once the milk is simmering, take pot off heat and add chocolate, chocolate extract, salt and stir until smooth. Let cool for 10-15 minutes.

  • Step 5

    Pour chocolate ganache filling into the cooled crust. Let the tart set in the fridge for at least two hours, or up to overnight.

  • Step 6

    Once tart has set, make the meringue topping. The meringue must be used immediately, so make sure your tart is cooled and ready once you begin this process. Fill a pot with about 2 inches of water and bring to a simmer. In a separate bowl, combine the egg whites, sugar and cream of tartar. Set the bowl with the meringue ingredients over the pot with simmer water, making sure that the bottom of the bowl does not directly touch the water.

  • Step 7

    Constantly stir the mixture with a rubber spatula until it reaches about 175˚F. All of the sugar should be dissolved. You can check this by touching the mixture to ensure it is not gritty. Transfer to a stand mixer fitted with the whisk attachment and whip at high speed, until the meringue is glossy and holds firm peaks. Fill a pastry bag with the meringue and pipe desired pattern on top of the set tart.

  • Step 8

    Once you are done, toast topping with kitchen torch until golden brown. You can also achieve this by placing your tart until the oven broiler for a few seconds. Serve and enjoy!