Tart: Chestnut Meringue Tart

posted by Angel 10-28-100 11:48 PM

Chestnut Meringue Tart

1 tart shell
1 lb. chestnuts, peeled
2 cups milk
3/4 cup sugar
1/4 cup water
1 Tbsp. vanilla extract
4 oz. sweet chocolate
2 Tbsp. strong coffee
2 Tbsp. rum

3 egg whites
1/2 cup sugar
2 Tbsp. finely slivered almonds

Preheat oven to 350 degrees. Combine peeled chestnuts with milk and, if necessary, add enough water to cover them. Cook them over low heat, partially covered, for 45 minutes or until they are very tender. Drain chestnuts and puree them in blender.

In a heavy saucepan, combine sugar and 1/4 cup water. Cook until syrup forms a soft ball when dropped into cold water (or 238 degrees on candy thermometer). Add vanilla, then add syrup mixture to the chestnut puree. Incorporate it thoroughly.

In a small saucepan, combine chocolate and coffee. When chocolate is dissolved, add it to chestnut puree together with rum. Fill tart shell with chestnut mixture.

For the topping, beat egg whites, adding sugar gradually, until they are stiff and stand up in soft peaks. Spread meringue on top of chestnut puree. Sprinkle with slivered almonds and bake tart for 10 minutes or until meringue is delicately browned.

Serves 8 to 10.

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