So, I finally dusted down the old recipe book, donned my 1950’s style apron, put on some Frank Sinatra and began my journey back in time. Wouldn’t this dish look very impressive at a dinner party in the 1950’s? I chose this particular recipe for Chocolate Meringue Tart, because it looked so decadent and delicious. I was also kind of intrigued by the concept. Chocolate, meringue and pastry, I wasn’t too sure if it would turn out to be yucky or yummy. As I read the recipe I realised I would have to change a few little things. I just couldn’t bring myself to use margarine, so I used lovely Irish butter instead. And that chocolate filling looked a little bland, so I jazzed it up with some Cointreau. I also used real cherries on top instead of sticky glace ones and garnished with some fresh fragrant mint. The rest of the recipe is pretty much as is and I even used Bourneville chocolate.
