Chocolate meringue pie







Cook Time

35-40 Min


  • 225g/8oz dark chocolate digestive biscuits
  • 25g/1oz butter, melted

For the filling

  • 3 egg yolks
  • 50g/2oz caster sugar
  • 50g/2oz cornflour
  • 600ml/1pt milk
  • 100g/4oz dark chocolate (at least 70% cocoa solids)

For the meringue

  • 2 egg whites
  • 100g/4oz caster sugar
  • 1⁄2 teaspoon vanilla essence
  • Preheat the oven to 200°C/ 400°F/Gas mark 6.
  • Roll out the pastry on a floured work surface, and use to line a 900ml/1 1⁄2pt shallow dish.
  • Beat the almonds with the sugar, butter, eggs and almond essence.
  • Spread the pastry with an even layer of jam. Pour in the filling.
  • Bake for 30 minutes or until set. Serve warm with cream.


  1. Ingredient Freshness: Ensure all ingredients are fresh to enhance the flavor and texture of your Bakewell tart.
  2. Accurate Measurements: Use precise measurements for ingredients to maintain the right balance of flavors in your tart.
  3. Chilled Butter: Use cold butter for the pastry to achieve a flaky texture. Chill the pastry before rolling and baking.
  4. Even Distribution: Spread the almond filling evenly over the pastry to ensure consistent taste in every bite.
  5. Baking Time: Follow recommended baking times to avoid undercooking or overcooking. This ensures a perfectly golden and cooked Bakewell tart.
  6. Cooling Period: Allow the tart to cool before slicing. This prevents the filling from oozing and ensures a neater presentation.
  7. Quality Almonds: Use high-quality almonds for the filling to impart a rich and nutty flavor to your Bakewell tart.
  8. Fresh Fruit Topping: If using fruits as a topping, ensure they are fresh and well-prepared for a delightful visual and taste appeal.
  9. Serving Suggestions: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
  10. Storage: Store leftovers in an airtight container in the refrigerator to maintain freshness. Reheat if desired before serving.


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