Grid-worthy Desserts Recipe

Make the chocolate tart crust

Whisk together 1.5 cups flour, 0.25 cups cocoa powder, 0.25 cups granulated sugar and 0.25 tsp salt in a bowl. Add 10 tbs cold cubed butter and cut in with a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 2 tbs cold water over the dough and gently mix until it comes together; do not overwork. Form into a flat disk, wrap and chill at least 30 minutes.

Blind-bake the crust

Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to about 1/8-inch thick and fit into a 9-inch tart pan with removable bottom. Trim edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until set. Let cool slightly.

Prepare ganache filling

Place 8 oz chopped dark chocolate in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan until it just simmers (do not boil). Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth. Whisk in 2 tbs room-temperature butter, 1 tsp vanilla extract and 1/4 tsp sea salt flakes until glossy.

Assemble and chill

Pour warm ganache into the baked tart shell, smoothing the top. Let cool on the counter 20 minutes, then chill in the refrigerator at least 2 hours (or until set). Bring to room temperature for 15 minutes before serving to enhance flavor.

Prepare meringue base

Preheat oven to 275°F (135°C). Line a 9x13-inch baking sheet with parchment and draw a 9x13 rectangle as a guide. In a very clean, dry bowl, whip 4 room-temperature egg whites on medium speed until soft peaks form. Gradually add 1 cup granulated sugar, a tablespoon at a time, increasing speed to high and whipping until glossy stiff peaks form and sugar is dissolved. Fold in 1 tsp cornstarch, 1 tsp white vinegar and 1/2 tsp vanilla gently.

Bake the meringue

Spread meringue evenly inside the parchment guide to about 3/4-inch thickness. Smooth top. Bake for 60–70 minutes until meringue is dry to the touch and lightly golden; it should still have a slight marshmallow center. Turn off oven and let meringue cool completely inside with door slightly ajar (about 1 hour).

Whip cream and assemble squares

Whip 1 cup heavy cream with 2 tbs powdered sugar to medium peaks. Spread a thin layer of lemon curd (0.75 cups) over cooled meringue, leaving a small border if desired. Dollop and gently spread whipped cream over lemon curd. Dot fresh raspberries across the top and sprinkle 1 tbsp lemon zest. Using a sharp knife (warm under hot water and wiped dry between cuts), cut into 12 squares. Keep refrigerated and serve chilled.

Make matcha shortbread dough

Preheat oven to 325°F (160°C). In a bowl, beat 0.75 cups softened unsalted butter with 0.5 cups confectioners' sugar until pale and fluffy, about 2–3 minutes. Mix in 0.5 tsp vanilla. Sift together 1.75 cups all-purpose flour, 2 tsp matcha powder and 1/8 tsp salt. Gradually add dry mix to butter mixture and combine until it forms a soft dough; avoid overmixing.

Shape and bake

Turn dough onto lightly floured surface and pat into a rectangle about 9x4 inches and 1/2-inch thick. Chill 15 minutes to firm. Slice into 12 equal fingers (or score and bake whole then cut). Place fingers on a parchment-lined baking sheet, spacing slightly. Bake for 15–18 minutes until edges are just set and bottoms are very lightly golden. Let cool on sheet 5 minutes then transfer to wire rack to cool completely.

Finish

Once cool, dust lightly with extra confectioners' sugar if desired, or dip ends in melted white chocolate for contrast. Store in an airtight container for up to 5 days.