• 300 g (10½ oz) digestive biscuits (sweet wholemeal biscuits or chocolate biscuits)
• 75 g (2½ oz) unsalted butter, melted
• 250 ml (9 fl oz/1 cup) thin (pouring/whipping) cream
• 70 g (2½ oz) unsalted butter, cold and diced
• 350 g (12 oz) dark chocolate, roughly chopped

For the Meringue:

• 2 egg whites
• 120 g (4¼ oz) caster (superfine) sugar

CRUSH THE DIGESTIVE BISCUITS AND COMBINE THE CRUMBS WITH THE MELTED BUTTER. Place this mixture in the base of a round spring-form cake tin, about 22 cm (8½ inches) in diameter. Place the tin in the fridge for about 30 minutes.

HEAT THE CREAM IN A SAUCEPAN. Put the cold diced butter and the chocolate in a mixing bowl and pour over the cream. Let the mixture rest for a few minutes before stirring together gently to make a smooth ganache. Pour this over the base of the tart and place the tin back in the fridge for about 1 hour.

MEANWHILE, MAKE THE MERINGUE. Beat the egg whites to soft peaks using an electric beater, then add the sugar in three stages, beating well between each addition. The meringue should be firm and quite glossy.

SPREAD THE MERINGUE OVER THE CHOCOLATE GANACHE. You can brown it with a blowtorch if you like. Let the pie cool for 1 hour in the fridge before serving.