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Dessert Collection



  • 1/2 cup (57 g) all-purpose flour
  • 1/3 cup (57 g) white rice flour
  • 1/3 cup (28 g) almond flour
  • 1/3 cup (28 g) unsweetened cocoa powder
  • 1/3 cup (57 g) Sugar In The Raw® sugar
  • 1/4 tsp salt
  • 5 tbsp (57 g) unsalted butter, room temperature


  • 4 Eggland’s Best® egg yolks
  • 1/2 cup (100 g) sugar
  • 1/4 cup cornstarch
  • ¼ tsp salt


  • Combine ricotta cheese, egg, parsley, garlic and salt in bowl.
  • Pre-heat oven to 350°F.
  • To make the crust, add all-purpose flour, rice flour, almond meal, cocoa powder, sugar, and salt into a bowl and whisk well.
  • Add butter and mix together with your fingers until the butter is well incorporated and the mixture holds when squeezed together.
  • Spread the mixture into a 9-inch tart pan and press it up the sides and on the bottom of the pan into an even layer.
  • Dock the crust with a fork and bake for 15 minutes. Cool completely.
  • To make the custard, add Eggland’s Best egg yolks, sugar, cornstarch, and salt to a mixing bowl and whisk for 5 minutes.
  • It’ll be a bit tough in the beginning, but it will loosen up as you mix. Keep whisking until the mixture is pale yellow/white and thick.
  • In a small saucepan, add milk, hot cocoa mix and vanilla and whisk over medium heat until the milk has scalded.
  • Take ½ cup of the hot milk mixture and whisk it into the EB egg yolk mixture.
  • Once it is well combined, add the mixture back into the saucepan with the milk.
  • Heat this on medium high heat while whisking continuously.
  • The pastry cream will thicken as the cornstarch is activated by the heat. It’ll take a few minutes, but you’ll know when it happens!
  • Once the custard thickens, pour the custard through a sieve into a bowl. This will give you a nice smooth cream.
  • Place a piece of plastic wrap directly on top of the cream to prevent a skin.
  • Refrigerate the custard until cool.
  • While the custard cools, make the meringue by adding the Eggland’s Best egg whites, sugar, vanilla, cream of tartar, and salt to a mixing bowl.
  • Create a double boiler by bringing a small pot of water to a boil and placing the mixing bowl on top of the pot, making sure the bottom of the mixing bowl does not touch the water.
  • Heat the EB egg whites while continuously stirring until they reach 170°F.
  • Then whisk the mixture on high speed until the meringue reaches stiff peaks.
  • To assemble the tart, whisk the cooled custard to loosen it up a bit and pour it into the crust.
  • Spread the custard into an even layer.
  • Top with dollops of meringue and gently spread it out. You can use a blowtorch to toast the top of the meringue or serve as is.
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