• 1 ¾ cups Graham cracker crumbs
• 3 tbsp granulated sugar
• 8-9 tbsp unsalted butter, melted
• ½ tsp salt

• 340g dark chocolate (55%)
• 240g whipping cream, 35%
• 4 tbsp unsalted butter, softened

• 225g granulated sugar
• 90ml water
• 3 large egg whites, room temperature

Preheat oven to 350F. Combine crust ingredients in a large bowl. Mix together well using a rubber spatula until crumbs are moistened by the butter. Press into 14×5 inch fluted rectangular tart pan.* Bake for 9-10 minutes or until golden brown. Cool completely on a wire rack.

Place chocolate (chop finely if necessary, I used small callets which do not require chopping) in a medium bowl, and add the softened butter. In a small saucepan, heat the cream until just before boiling. Pour into chocolate/butter, and cover bowl with a plate. Let sit for a few minutes to allow cream to melt the chocolate. Stir well using a rubber spatula until ganache is well blended and smooth. Pour onto cooled graham crust. Let set 4 hours at room temperature or pop into the fridge for faster setting.

Wipe down your stand mixer bowl and whisk attachment with a slice of lemon to remove any grease or dirt. In a small saucepan, heat the sugar and water on medium heat until the sugar has dissolved. Meanwhile, whisk the egg whites on medium-high to soft peaks, and continue whisking. When the sugar in your saucepan has dissolved, increase your stovetop to high heat and bring the sugar syrup to a boil, continuing until the temperature has reached 248F. With the stand mixer running, very carefully and steadily pour the hot syrup along the side of the bowl to prevent splattering/burns. Once all the syrup is poured in, increase the speed to high and continue whisking for several minutes or until the bottom of your mixer bowl feels room temperature to the touch. Meringue should be glossy and thick. Transfer into a piping bag fitted with your desired tip, and pipe over the surface of the tart. You can also spoon the meringue evenly onto the tart, and make little peaks across the surface. Using a torch, very carefully torch the surface of the meringue. Serve at room temperature.

*you will need to take your time and be patient pressing in the crumbs, use the heat from your fingers to help bind it into the tart pan. Feel free to use the 9^th tbsp of butter to help if you’re finding it too difficult to press together.