Cappuccino Meringue Tart | Midwest Living

Cappuccino Meringue Tart

Cappuccino Meringue Tart

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  • Makes: 10 servings
  • Hands On 1 hr
  • Total Time 4 hrs up to overnight

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Capturing all the flavors of an afternoon at the neighborhood coffeehouse (and using both yolks and whites, but in different ways), this glam tart features a biscotti-like crust made of almondy amaretti cookies, smooth espresso filling and "foam" made of soft meringue.


    For the Amaretti Crust:
  • Cooking spray
  • 1 cup finely crushed amaretti cookies (about 4 1/2 oz.)
  • 1/2 cup ground almonds
  • 2 tablespoons granulated sugar
  • 1/3 cup butter, melted
  • For the Cappuccino Custard Filling:
  • 1/3 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon fine sea salt
  • 3 large egg yolks
  • 1 tablespoon hot water
  • 3/4 teaspoon instant espresso powder*
  • 1 teaspoon pure vanilla extract
  • For the Meringue Topping:
  • 7 tablespoons granulated sugar
  • 3 large egg whites
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract


  1. For the Amaretti Crust: Preheat oven to 375 degrees . Lightly coat a 14x4x1/2-inch rectangular (or 10-inch round) tart pan with removable bottom with cooking spray. Set aside.
  2. For the Amaretti Crust: In a medium bowl, stir together crushed cookies, ground almonds and the 2 tablespoons granulated sugar. Drizzle butter over mixture; toss until evenly coated. Spread mixture in prepared pan; press evenly onto bottom and up sides. Bake for 7 to 8 minutes or until edges are golden. Cool completely on a wire rack. Set aside.
  3. To Make the Cappuccino Custard: In a medium heavy saucepan, combine the 1/3 cup granulated sugar and the cornstarch. Stir in milk, cream and 1/4 teaspoon of the sea salt. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the milk mixture into the 3 egg yolks.
  4. To Make the Cappuccino Custard: Add egg mixture to remaining milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
  5. To Make the Cappuccino Custard: In a small cup, stir together the hot water, instant espresso powder and 1 teaspoon of the vanilla until espresso has dissolved. Whisk into the filling.
  6. To Make the Cappuccino Custard: Pour the hot filling through a sieve into the tart shell; discard solids. Cover tart with plastic wrap, pressing wrap to the surface of the filling. Refrigerate until firm, at least 3 hours or up to 1 day ahead.
  7. To Make the Meringue Topping: In a 3-quart top of a double boiler, combine the 3 egg whites, the 7 tablespoons granulated sugar and the remaining 1/8 teaspoon sea salt. Beat with a mixer on low for 30 seconds. Place pan over boiling water (upper pan should not touch water). Cook, beating constantly on low, for 3 to 5 minutes or until an instant-read thermometer inserted in the mixture registers 160 degrees , stopping beaters and quickly scraping bottom and sides of pan occasionally to prevent sticking. Remove pan from heat. Beat on high until fluffy and holding soft peaks, about 5 minutes. Add the remaining 1/2 teaspoon vanilla; beat until spreading consistency, about 2 minutes.
  8. To Make the Meringue Topping: Using a piping bag fitted with a large round or star tip, pipe meringue in 1-inch kisses over the filling. Using a kitchen torch, toast the meringue until deeply golden all over. Alternatively, place the tart pan on a baking sheet, then place under a broiler set to high for 1 minute, watching carefully to prevent burning. Serve as soon as possible for best texture; store leftovers in the refrigerator.


  • *Shopping tip Instant espresso powder is very dark and finely ground instant coffee that's handy for flavoring desserts; find it online or at specialty stores such as Whole Foods Market. You can substitute ordinary instant coffee crystals.

Nutrition Facts

(Cappuccino Meringue Tart)

Servings Per Recipe 10, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 12, sugar (g) 29, Potassium (mg) 108, pro. (g) 5, calcium (mg) 58, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 171, chol. (mg) 88, Thiamin (mg) 0, sat. fat (g) 8, Riboflavin (mg) 0, cal. (kcal) 292, vit. A (IU) 479, iron (mg) 0, Fat, total (g) 16, vit. C (mg) 0, carb. (g) 32, Niacin (mg) 0, Monounsaturated fat (g) 5

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