The Irresistible Whiskey Chocolate Meringue Tart is a showstopper that balances rich, velvety chocolate with a hint of smoky whiskey for a grown-up twist. Its crisp, buttery crust contrasts beautifully with the airy, toasted meringue topping, creating a symphony of textures.

Ready in just over three hours, including chilling time, this dessert is perfect for impressing guests or treating yourself.

Each bite delivers a decadent blend of flavors, from the deep cocoa filling to the subtle warmth of whiskey, all crowned by a cloud-like meringue. The prep time is an hour, but the result is worth every moment—a dessert that’s as elegant as it is indulgent. Serve it chilled for a refreshing yet luxurious finish to any meal.

Ingredients for Irresistible Whiskey Chocolate Meringue Tart

Chocolate Pastry:
- 1 recipe Chocolate Pastry Crust (store-bought or homemade)
Chocolate Filling:
- 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped (or use semisweet for a sweeter taste)
- ⅔ cup (4 oz/115 g) milk chocolate, finely chopped
- ½ cup (4 fl oz/120 ml) heavy whipping cream
- ¼ cup (2 oz/57 g) butter, diced
- ¼ teaspoon salt
- ¼ cup (2 fl oz/60 ml) O’Driscoll’s Irish Whiskey (or substitute with bourbon for a different flavor)
Meringue Topping:
- 4 large egg whites (about 5½ oz/160 g), at room temperature
- ⅔ cup (5 oz/142 g) granulated sugar
- ¼ teaspoon cream of tartar (optional, but helps stabilize the meringue)

Step-by-Step Instructions

Prepare the Chocolate Pastry:
1. Preheat the oven to 375°F (190°C).
2. Roll the pastry crust into a large circle about ¼-inch (6 mm) thick and line a 9-inch (23 cm) tart pan with a removable bottom.
3. Prick the crust with a fork, then line it with parchment paper and fill with pie weights.
4. Place the tart pan on a baking sheet and blind bake for 15 minutes.
5. Remove the parchment and pie weights, and bake for another 5 to 10 minutes until fully baked. Let cool.
Make the Chocolate Filling:
1. Place the bittersweet and milk chocolate in a heatproof bowl.
2. In a small saucepan, heat the cream, butter, and salt until simmering, then pour over the chocolate.
3. Let stand for 5 minutes without stirring, then gently stir until smooth.
4. Stir in the whiskey until combined, then spread evenly into the cooled tart shell.
5. Refrigerate uncovered for at least 2 hours, until firm and set.
Prepare the Meringue:
1. Just before serving, combine the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water. Whisk until the sugar has melted.
2. Transfer to a stand mixer fitted with a whisk attachment (or use a handheld mixer) and whip on high speed for about 7 minutes until stiff, glossy peaks form.
3. Pile the meringue on top of the chilled tart and toast using a kitchen torch.
4. Serve immediately. Store leftovers in the fridge for up to 24 hours.

Perfect Pairings: Serving Suggestions

This Irresistible Whiskey Chocolate Meringue Tart is a showstopper on its own, but you can elevate it further with a few thoughtful accompaniments. Serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a delightful contrast.

A drizzle of salted caramel sauce or a sprinkle of cocoa powder adds an extra layer of flavor. For a sophisticated touch, pair it with a glass of O’Driscoll’s Irish Whiskey or a rich coffee blend.

Storage Secrets: Keeping It Fresh

This tart is best enjoyed fresh, but if you have leftovers, store them in the fridge for up to 24 hours. Cover the tart loosely with plastic wrap to prevent the meringue from absorbing odors. Avoid freezing, as the meringue may lose its texture.

If you need to make it ahead, prepare the tart shell and filling separately, then assemble and add the meringue just before serving.

Time-Saving Tips for Busy Bakers

Short on time? Use a store-bought chocolate pastry crust to skip the homemade dough step. For the filling, chop the chocolate while the cream heats to save a few minutes.

If you don’t have a kitchen torch, broil the meringue in the oven for 1-2 minutes, watching closely to avoid burning. These small tweaks can shave off precious minutes without compromising the tart’s decadence.

Equipment Essentials: Tools You’ll Need

To make this recipe a breeze, ensure you have the right tools on hand. A 9-inch tart pan with a removable bottom is key for easy slicing and serving. A double boiler or heatproof bowl set over a saucepan is essential for melting the chocolate and whisking the meringue.

A stand mixer or handheld electric mixer will help achieve those stiff, glossy meringue peaks. Lastly, a kitchen torch is ideal for toasting the meringue to golden perfection.

Recipe Variations: Make It Your Own

Feel free to customize this tart to suit your taste! Swap the whiskey for bourbon or rum for a different flavor profile. If you prefer a nutty twist, add a layer of chopped toasted hazelnuts or almonds between the filling and meringue. For a non-alcoholic version, omit the whiskey and add a splash of vanilla extract or espresso to the chocolate filling. The possibilities are endless!