Crush your gluten free biscuits into fine crumbs and then mix in cocoa powder so thoroughly combined. I often do this in a food processor or I use a rolling pin to crush the biscuits and then stir in the cocoa powder.

Pour your melted butter into your crushed biscuits and mix together in a bowl.

Press your mixture into a 23cm loose bottom fluted tart tin. Chill in the fridge for at least 30 mins.

For the filling heat your cream in a saucepan until just boiling. Remove from the heat and add in your chocolate and butter. Stir continuously until it’s all melted, combined and creamy.

Pour your filling into your tart shell and place back in the fridge until set. I often make mine the night before, but it will be set in a couple of hours.

Once set make your meringue – place your egg whites in the bowl of a stand mixer with a whisk attachment. (You can do this with an electric hand mixer but a stand mixer is easier!)

Add your sugar and water to a saucepan, then mix together so it’s combined and gloopy. Place over a medium heat.

Whilst the sugar and water are heating, add the cream of tartar to the egg whites and whisk on a medium speed until soft peaks form.

Once the sugar syrup reaches 120°C (you need a food thermometer or sugar thermometer for this), remove from the heat and carefully drizzle it into the egg whites, with the mixer still running. Try not to get the sugar syrup on the sides of the bowl as it will instantly harden and crystallize. Continue to whisk until the meringue is stiff, glossy and cooled.

Top your chilled chocolate tart with the Italian meringue, leaving a small amount of the chocolate filling exposed around the edges. If you have one, use a kitchen blowtorch to toast the meringue.

Finish with gold leaf for a super special festive dessert!