Boozy Chocolate Meringue Tartlets with Gingersnap Crust {GF} + Thermapen & Thermopop Giveaway!

by alexandra

Boozy Chocolate Meringue Tartlets with Gingersnap Crust {GF} | www.brighteyedbaker.com

First things first: These tartlets are dangerous.

They’re rich and sinfully chocolatey, topped with a little boozy meringue, and guaranteed to prevent you from stopping at just one bite. Don’t blame me if “just a taste” turns into an entire tart; you were warned, after all.

Boozy Chocolate Meringue Tartlets with Gingersnap Crust {GF} | www.brighteyedbaker.com

Other reasons why I love them (and possibly also reasons why they’re dangerous):

1.They’re pretty easy to make – no finicky pie crust to wrangle here.

2.They look impressive with (seriously) minimal decorating effort.

3.They’re spiked with rum (because apparently I really like to add booze to my holiday desserts).

4. They can easily be made gluten-free, which is just an added bonus in my book.

Boozy Chocolate Meringue Tartlets with Gingersnap Crust {GF} | www.brighteyedbaker.com

And might I add, every part of these tartlets is dessert-worthy on its own – that is if it were socially acceptable to eat pie crust or meringue by the spoonful, which I’m guessing it technically isn’t. There’s the crunchy, buttery gingersnap crust;  the silky, luscious, rum-spiked chocolate filling; and that fluffy cloud of spiced, rum-ified meringue on top that’s toasted to golden-brown perfection just before you dig in.  It’s basically three layers of pure heaven wrapped up into one dessert, I swear.

Will you eat an entire tart in one sitting? Probably. Will you feel guilty about it? Probably… but also probably not. #sorrynotsorry

Boozy Chocolate Meringue Tartlets with Gingersnap Crust {GF} | www.brighteyedbaker.com

But before we get to the recipe, there’s one more SUPER EXCITING part to this post. Since we’re making meringue here, you’re gonna need a good kitchen thermometer for that (not to mention, for so many other things). Sooo, I’ve teamed up with my friends at Thermoworks (pretty much the experts on all things temperature-related in the kichen) to give away a brand new Thermapen Mk4 AND three ThermoPops to four separate readers. The Thermapen is one of my absolute favorite kitchen tools, so suffice it to say I’m pretty pumped about this. :) To enter for your chance to win, check out the Rafflecopter widget below. The giveaway will be open until December 20th at midnight. One winner will be chosen for each prize. Winners will be contacted by e-mail and will have 48 hours to claim their prize. Good luck!

a Rafflecopter giveaway

Boozy Chocolate Meringue Tartlets with Gingersnap Crust {GF} | www.brighteyedbaker.com

Boozy Chocolate Meringue Tartlets with Gingersnap Crust {GF} + Thermapen & Thermopop Giveaway!

Cook Time: 20 minutes

4 (4 1/2") tartlets

Boozy Chocolate Meringue Tartlets with Gingersnap Crust {GF} + Thermapen & Thermopop Giveaway!

Mini tarts with a creamy, boozy dark chocolate filling and crunchy gingersnap crust, topped with a fluffy cloud of rum-spiked spiced meringue.

Ingredients

    Gingersnap Crust
  • 9 3/4 ounces (2 1/2 cups) gingersnap crumbs*
  • 6 1/4 ounces (12 1/2 tablespoons) salted butter, melted
  • Boozy Chocolate Filling
  • 2 5/8 ounces (6 tablespoons) granulated sugar
  • 2 1/2 tablespoons all-purpose flour*
  • 1 teaspoon espresso powder
  • 1/8 teaspoon salt
  • 8 1/2 ounces (1 cup) milk
  • 4 1/8 ounces (1/2 cup) heavy cream
  • 2 egg yolks
  • 5 ounces bittersweet chocolate, chopped
  • 1/2 ounce (1 tablespoon) butter
  • 2 tablespoons spiced rum
  • Rum-Spiked Spiced Meringue
  • 2 egg whites
  • 4 ounces (1/2 cup plus 1 tablespoon) granulated sugar, divided
  • pinch of cream of tartar
  • 3 tablespoons water
  • 2 teaspoons corn syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon all spice
  • 2 tablespoons spiced rum

Instructions

    Gingersnap Crust
  1. Preheat oven to 325ºF.
  2. Mix the gingersnap crumbs and melted butter together until thoroughly combined. Divide mixture evenly between four 4 1/2" tartlet pans and press into bottom and sides, keeping thickness even throughout.
  3. Place tartlet pans on a baking sheet and scatter any remaining crust crumbs onto baking sheet. Bake in preheated oven for 10-13 minutes, until crust has puffed up slightly and no longer looks wet. Allow to cool to room temperature before prepping filling.
  4. Boozy Chocolate Filling
  5. In a small bowl, whisk together the sugar, flour, espresso powder, and salt. Set aside.
  6. In a small saucepan, bring the milk and cream to a simmer.
  7. Place the egg yolks in a medium bowl and whisk lightly. While whisking, slowly stream the milk mixture into the egg yolks about 1/4 cup at a time, continuing until all is added and evenly combined. Add the flour mixture and whisk in until smooth.
  8. Return mixture to saucepan. Cook over medium-low heat, stirring constantly, until custard thickens and just begins to come to a boil. Remove from heat immediately and whisk in chocolate and butter until smooth. Add rum and whisk until smooth.
  9. Divide filling evenly between tartlets and refrigerate until cool and set, at least an hour. Sprinkle any remaining baked crust crumbs over filling before topping with meringue.
  10. Rum-Spiked Spiced Meringue
  11. When ready to serve tartlets, prepare the meringue.
  12. In the bowl of a stand mixer fitted with the wire whip attachment, combine the egg whites and cream of tartar and beat on medium-high until soft peaks form. Add 1 tablespoon sugar and beat in briefly to incorporate.
  13. In a small saucepan, whisk together remaining 3 1/2 ounces (1/2 cup) granulated sugar with the water and corn syrup. Set over medium heat and stir constantly until sugar has dissolved. Bring to a boil and maintain, without stirring, until syrup reaches 230ºF as measured by an instant-read thermometer.
  14. With mixer on low speed, slow pour sugar syrup along the side of the bowl into egg whites. Once all has been added, increase speed to medium-high and continue to beat. Once meringue is fluffy, beat in cinnamon, ginger, and all spice. Continue to beat until both the bowl and the meringue are no longer warm and meringue is fairly stiff and glossy. Towards the end of this time, beat in the rum, slowly streaming in 1 tablespoon at a time.
  15. Dollop meringue evenly between tartlets, using an offset spatula to spread over filling and form peaks and swirls. Carefully toast with a kitchen torch. Serve immediately.

Notes

*To keep this recipe gluten-free, use gluten-free gingersnaps and gluten-free all-purpose flour. (My favorite brand of GF flour is Pamela's). The gingersnaps can be ground into crumbs with a food processor or by hand.

Chocolate filling adapted from The Spice Train

http://www.brighteyedbaker.com/2016/12/14/boozy-chocolate-meringue-tartlets-with-gingersnap-crust-gf-thermapen-thermopop-giveaway/

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{ 85 comments… read them below or add one }

Alexandra Robertson December 14, 2016

If I won I would make caramel corn with my new gadget! And lots of Christmas fudge!

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Leah December 14, 2016

I’d make a roast.

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Adrienne Gordon December 14, 2016

I’d make a chicken pot pie.

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LauriM December 14, 2016

I’d make caramels! I tried it with a regular candy thermometer and it didn’t work!

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jennifer hockenberry December 14, 2016

Most likely my tried & true Leg of Lamb.

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Annette December 14, 2016

I’d make candy with it (pralines).

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Joanna F December 15, 2016

I love baking bread with a thermometer, guarantees it is perfectly cooked

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Cynthia C December 15, 2016

I would use it to check the temperature of my yeast mixture when I make my holiday breads.

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Mary T. Morris December 15, 2016

I don’t know what I would make, probably start out with something small, like caramel popcorn, then gradually move to bigger and better dishes!

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Pat December 15, 2016

It’s been some time since I cooked a stuffed turkey.

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Laura F December 15, 2016

I haven’t been making much bread lately and would love to get back into it. An instant-read thermometer would be so useful in a hot oven!

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Michael Bratek December 15, 2016

I would like to try the recipe you posted here, Boozy Chocolate Meringue Tartlets with Gingersnap Crust, it sounds delicious!

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Danielle Magee December 15, 2016

I’d make a turkey.

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Carla S December 15, 2016

I want to make divinity with the thermometer

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Lisa V. December 15, 2016

I would make pumpkin pie.

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cheryl larimer December 15, 2016

I would make bread pudding with it. I make it every holiday, but am never quite sure when it is done. The knife test is all I currently do and this would be a better way to check if it’s done.

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Dawn Hynes December 15, 2016

I would use it for making s’mores – to make homemade marshmallows!

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Deb Philippon December 15, 2016

I would use it to check the temperature when I make my yoghurt.

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Annamarie V December 15, 2016

I have always wanted to make homemade caramels but never seem to have the right thermometer.

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Manda December 16, 2016

I would make candy. Pimerest @shanky11

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Jacob LaFountaine December 16, 2016

We’ve had some issues with undercooked turkey meat lately so that is what would be temped

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Ellen Watkins December 16, 2016

I would make Cherry Pie!

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Kathy Clark December 16, 2016

I’d want to try your recipe! I’m drooling just from the pictures!

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Rust December 16, 2016

The thermapen would help a lot when attempting to make my holidays candies, especially my grandma’s date nut roll (which can be very hit or miss).

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Kimberly Camille Tiu December 16, 2016

pies

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Tracey L December 16, 2016

If I won I would first use it on my Christmas Turkey and after that I would use it on everything!

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molli taylor December 16, 2016

candy. definitely candy. caramel or toffee. something thats too temperemental for my impatient self

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Lindsey December 16, 2016

I’d love to make homemade buns, but you have to get the milk temp right!

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elizabeth miller December 16, 2016

We love tpo make caramel pie. It is a true pie full of gooy caramel. It has to slow cook about 4 hours, however, if it half a degree off it flops which is awful after all that cooking time.

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Alexander Stephens December 16, 2016

I’d make a chicken pot pie.

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Jeff Cameron December 16, 2016

I would make brittle!!!

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Piroska December 16, 2016

I’d start making bread again.

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Kim D December 16, 2016

I’d like to make seafoam with the Thermapen!

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heather kaufman December 16, 2016

I would make candy.

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Cathleen King December 16, 2016

I would probably make roasted chicken.

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Wanda Bee December 16, 2016

I would make a beef roast.

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monique s December 16, 2016

I would make a pork loin

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velder S dixon December 16, 2016

Make some candy

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Tudorica Viorel-Gabriel December 17, 2016

I would make pannettone

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Brigitte Bauman December 17, 2016

I would use it to make deserts like tarts.

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Contrary December 17, 2016

I’ve tried making divinity fudge myriad times over the years and it never
sets up, so the first thing I would make would be divinity fudge.

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S. Inose December 17, 2016

Would make beef wellington

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Tim Dubiel December 17, 2016

I want to make a prime rib for new years Eve night.

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Karen D December 17, 2016

I want to use it to check the internal temp of my cheese lasagna

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beth shepherd December 17, 2016

I would make some candy with my kids. Thank you

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Julie Waldron December 17, 2016

I would make a roast.

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Tainan Lu December 17, 2016

I’d make a chicken pot pie.

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April Swaim December 17, 2016

I would make a ham!

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Brenda Haines December 17, 2016

I would love to make a smoked turkey breast. I am hoping to get a smoker for Christmas :)

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Brittney House December 17, 2016

I would love to use it for a ham.

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Brenda White December 17, 2016

I would try candy again. I can’t do it well and this would help.

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VAN GODFREY December 17, 2016

i would like to make a fancy ham for my family.

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Linda December 18, 2016

I would like to make chocolate truffles using the Thermapen.

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JenniferB December 18, 2016

I would to use it when I make peanut brittle

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Melissa Cunningham December 18, 2016

I’d make Christmas Rock Candy! My grandmother used to make it every Christmas, now I’d like to try.

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Debra Jean December 18, 2016

These chocolate meringue desserts sound and look decadent. I would not have thought to add rum to this recipe, but it actually sounds like it will work and it’s not a lot. Thanks for providing.

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Edye December 18, 2016

I’d make a veggie pot pie!
Edye recently posted..The True Reason For The SeasonMy Profile

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Karen Behrman December 18, 2016

I WOULD MAKE SOME HOMEMADE BREAD

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Joseph B December 18, 2016

I would be making a “Soft & Chewy Caramel Candies” as a holiday dish to serve before/after and during our holiday gatherings [ a ThermoPop would work great]

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Pratibha Verma December 18, 2016

I cooked a stuffed chicken.

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Rajeeva Jayaratne December 19, 2016

lamb chops.

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S Shujaht Ali December 19, 2016

Yummmy

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SCOTT BRUNSKILL December 19, 2016

really cool and innovative….definitely use baking the pork for Christmas

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Melissa M December 19, 2016

I would want to make meringues, perhaps to make pavlovas, for

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Melissa M December 19, 2016

Oops, I meant to write ‘for the holidays, or anyday’ at the end. Need more coffee!

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allyson Tice December 19, 2016

if i win, i will be making some bomb LASAGNA with peppers!

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Jay J December 19, 2016

I would make the Boozy Chocolate Meringue Tartlets with Gingersnap Crust.

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Nicole B. December 19, 2016

It would be very helpful when cooking turkey, that’s what I would make first.

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jeannine glen December 19, 2016

I would use it on everything

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Surso S. December 19, 2016

i have no idea what my wife would use this for to make but i’d like to win it for her

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Dan McCormick December 19, 2016

I hope to bake holiday cakes and roast turkey using my new thermapen.

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jeremy mclaughlin December 19, 2016

I would make a chicken pot pie.

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doug gerard December 19, 2016

I’d cook a Christmas goose

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Edmond December 19, 2016

I made a pot roast .

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Patti December 19, 2016

I’d use it to make bread.

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Tina W December 20, 2016

I want to make cashew brittle.

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Daryl December 20, 2016

If I win and it gets here before new years I would use it for my turkey on news years day

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Robyn Bellefleur December 20, 2016

I would make a pumpkin pie.

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Laurie W. December 20, 2016

I think that I would make a roast turkey with my Thermopop.

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Kare D December 20, 2016

I want to make turkey. I always have trouble getting the dark meat cooked without keeping the breast from drying out.

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susan smoaks December 20, 2016

i would make a pot roast. my husband will love it.

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Richard Hicks December 20, 2016

I would make hard candy using it

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David Smith December 20, 2016

We always use a thermometer to check if our chicken, turkey or other poultry is done all of the way. Our digital thermometer is falling apart and I have to mess with it to get it to work just about every time we use it.

Reply

Laurie Emerson December 20, 2016

I would make a New England Boiled Dinner.

Reply

Carolyn Daley December 20, 2016

I would make apple and pumpkin pies.

Reply

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