Ingredients
Powdered sugar, for garnish
6 ounces (177 milliliters) fresh berries
1 teaspoon vanilla bean paste (vanilla extract can be substituted)
3 tablespoons water
1/3 (79 milliliters) cup light corn syrup
3/4 cup (150 grams) granulated sugar, divided
2 egg whites (60 grams)
3/4 teaspoon kosher salt
1/3 cup (50 grams) light brown sugar, packed
3/4 cup (170 grams) unsalted butter, melted
24 graham cracker squares (180 grams)
1 teaspoon vanilla extract
3/4 cup (135 grams) good-quality semisweet chocolate chips
1 1/2 cups (375 milliliters) milk
1/2 teaspoon kosher salt
1/4 cup (40 grams) cornstarch
1/3 cup (67 grams) granulated sugar
6 egg yolks (110 grams)
Step by step
Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
Heat the milk in a KitchenAid® Professional Seven-Ply 1.5-Quart Saucepan until small bubbles form around the edge, and wisps of steam are rising from the surface.
Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Add the chocolate, and cook the pastry cream, whisking, until thickened.
Stir in the vanilla, and pour the filling through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. Place a layer of plastic wrap directly onto the surface, and refrigerate.
For the crust
Place the graham crackers in the bowl of the KitchenAid® Pro Line® Series 16-Cup Food Processor, and process finely.
Add the melted butter, brown sugar, and salt, and continue to process until well combined.
Transfer the mixture to a 9-inch diameter tart pan with removable bottom. Press the crust into an even layer on the bottom and up the sides. Fill with the cooled chocolate pastry cream and refrigerate.
For the topping
Place the egg whites and 2 tablespoons of the sugar in the bowl of the KitchenAid® Stand Mixer and whip until the mixture holds soft peaks.
Place the remaining sugar, corn syrup, and water in a medium pot, and bring to a boil over medium-high heat, swirling the pot occasionally. Continue to cook until the syrup reaches 240 degrees F.
Slowly and carefully pour the hot syrup into the egg mixture, while stirring on low speed. Once all the syrup has been incorporated, turn the mixer up to medium-high and whip until fluffy, thick, and white. Stir in the vanilla extract and top the prepared tart with the freshly whipped meringue. Use the back of a spoon to spread the topping, creating swirls and valleys to nestle the berries into.
Brulee the tart under the broiler or with a kitchen torch.
Top with fresh berries and dust with powdered sugar.
*Note: Everything can be made in advance and refrigerated for up to two days, with the exception of the topping. Make the topping, spread over the prepared tart, brulee, and top with berries just before serving.