Chocolate Ganache Tart with Meringue Kisses | Made for Two with Topless Baker

On our first episode of Made for Two, the Topless Baker is making a decadent Chocolate Ganache Tart with Meringue Kisses! Make this for your sweetie and they might be yours forever 😉 Subscribe to the Topless Baker on YouTube: https://www.youtube.com/channel/UCOvPpNDsz_ePFOTKhmDaDnQ Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3oVGdm7 British baker and YouTuber Matthew Adlard — aka the Topless Baker — invites you to a date night in where he’s whipping up something sweet just for two. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate Ganache Tart with Meringue Kisses Recipe courtesy of Matthew Adlard Total: 2 hr 40 min Active: 50 min Yield: 2 tarts Level: Easy Ingredients Pastry: 125 grams (1 cup) all-purpose flour, plus more for dusting 100 grams (3.5 ounces) unsalted butter, cold 45 grams (1/3 cup) powdered sugar Pinch salt 1 egg yolk, lightly beaten Meringue Kisses: 2 egg whites 1/2 teaspoon white wine vinegar Pinch cream of tartar 110 grams (1/2 cup) superfine sugar Pink gel food coloring Chocolate Filling: 200 grams (7 ounces) 70% chocolate, chopped 30 grams (1 ounce) unsalted butter 4 tablespoons heavy cream 1 teaspoon sugar Assembly: Sliced raspberries, for decorating Fresh basil or mint leaves, for decorating Directions Special equipment: 2 4 1/4-inch mini fluted tart tins, a piping bag fitted with a round tip, a toothpick For the pastry: Add the flour, butter, sugar and salt to a stand mixer fitted with the paddle attachment and mix on low speed until the mixture resembles breadcrumbs and the butter pieces are in small chunks. Add the egg yolk and mix until just combined and beginning to stick together, 15 seconds maximum. Remove the dough from the mixer and shape it into a disc. Wrap in plastic wrap and chill in the fridge for at least 1 hour and up to 2 days. Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Cut out 2 round discs about 5 inches each and lay them over two 4 1/2-inch mini fluted tart tins. Press the dough into the edges, trim off the excess, prick the bottoms in several places with a fork and place in the fridge for 20 minutes. Preheat the oven to 175 degrees C/350 degrees F. Line the pastry with parchment and fill with dried beans. Bake until the pastry edges are golden brown, about 15 minutes. Remove the parchment and beans, brush the pastry with the egg yolk and bake until the base of the pastry is golden brown, about 5 minutes more. Let cool. For the meringue kisses: Preheat the oven to 100 degrees C/210 degrees F. Add the egg whites, vinegar and cream of tartar to a stand mixer fitted with a whisk attachment. Whisk on medium speed until they begin to get frothy, 1 to 2 minutes. As soon as they are frothy, increase the speed to high and slowly add the sugar a teaspoon a time. Keep whisking until you have added all the sugar and the meringue is stiff and glossy, 1 to 2 minutes more. Add some food coloring to the end of a toothpick and run it along the inside of a piping bag fitted with a round tip. Place the meringue in the piping bag and pipe small dollops roughly 1/2 inch in diameter onto a baking sheet lined with parchment. Bake the meringues until they are no longer glossy, have a matte finish and feel light and airy, about 40 minutes. Turn the oven off and allow the meringues to cool inside with the door closed for 20 minutes. (Makes 30 to 40 meringues.) For the chocolate filling: Add the chocolate, butter, cream and sugar to a heat-proof bowl and place it over (but not in) a saucepan pan of simmer water. Gently stir together until melted, 1 to 2 minutes. Pour the mixture into the cooked pastry shells and chill in the fridge for 40 minutes. For the assembly: Place 8 to 10 meringues on top of each chocolate tart. Reserve the remaining for another use. Decorate with some sliced raspberries and basil leaves. If left to chill in the fridge overnight, allow the tarts to sit at room temperature for 20 to 30 minutes before serving. Recipe courtesy of Topless Baker Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ToplessBaker #MadeforTwo #FoodNetwork #ChocolateGanacheTartwithMeringueKisses Chocolate Ganache Tart with Meringue Kisses | Made for Two with Topless Baker | Food Network https://youtu.be/DaCxMvGp7ns