Method

1| Lightly grease a 22cm round fluted springform tin with cooking oil spray.

2| Put biscuits in a food processor and process until fine crumbs form. Add butter and process

until combined. Press into prepared tin so mixture comes to about 1cm up the side. Freeze until chilled.

3| Put chocolate and cream in a large heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth. Spoon over biscuit crust in tin and spread with a knife to smooth surface. Refrigerate for about 30 minutes or until firmly set.

4| Meanwhile, put sugar and water in a small saucepan over a high heat. Bring to the boil, stirring until sugar dissolves. Reduce heat to medium and brush down the sides of the pan with a clean, wet pastry brush to remove any sugar crystals. Cook for about 10 minutes or until syrup reaches 115°C on a sugar thermometer.

5| Put eggwhites in the bowl of an electric mixer and whisk on low until soft peaks form.

6| Continue to cook sugar syrup until temperature reaches 117°C, then remove from heat. Increase electric mixer to medium and gradually add sugar syrup to eggwhite in a slow, steady stream while beating. Beat for 8-10 minutes or until mixture is thick and glossy.

7| Spoon meringue onto chilled tart and use the back of a spoon to form peaks.

8| Use a small blowtorch to gently caramelise the edges of the meringue, if you like. Cut into slices

and serve immediately.