Chocolate s'more meringue pie from Donna Hay Magazine, Apr/May 2016 (#86) (page 124)

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Notes about this recipe

  • Debkelliemember on April 03, 2016

    Did a variation the the theme: using chocolate shortcrust instead of biscuit, made as individual tartlets. One third quantity for the ganache, and the meringue topping made 4 generous tartlets - very rich.. Ideally could have served 1 4 inch tartlet between 2 - would be nice with a raspberry coulis. Leftover Italian meringue turned into meringue nests!

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