Chocolate Meringue Pie

Lightly cream together the softened butter and icing sugar.

Slowly add the eggs to combine. Scrape down well.

Add the plain flour, Cadbury Bournville cocoa powder, and salt; mix to combine.

Role to 2mm and line the tart molds.

Blind bake at 160 °C for 30-40 minutes.

Coat the inside of the tart shell when cool with melted Cadbury Chocolate buttons.

Heat the sugar with 2 tbsp of water to a syrup at 121 °C (softball).

Whisk egg whites until they form soft peaks. Pour in the hot sugar, whisking continuously. Stir in the Cadbury Bournville cocoa powder and allow to cool.

Place in a piping bag with a nozzle, until ready to use.

Whisk the eggs, yolks and sugar together.

Bring the butter to a simmer. Remove from the heat and mix in the Cadbury Dairy Milk Buttons until they are melted.

Once the sabayon is light and fluffy, fold in Cadbury Dairy Milk Buttons and butter mix.

Pour the mix into the tart shell and bake for 10-15 minutes in the oven at 150 °C, until the edge forms a crust. Chill in the fridge.

Once set, remove the tart from the fridge.

Serve at room temperature.