Fanchonettes are a type of French tart, traditionally topped with meringue. This recipe comes from Charles Elmé Francatelli, who most likely learned how to make them when he was training under Antonin Carême, a famous French chef at the time. The 1836 English translation of Carême’s books, French Cookery, contains a similar recipe for fanchonettes, which can be flavored with vanilla, almonds, coffee, currants, pistachios, hazelnuts, or apricots. I chose to make Francatelli’s version, however, because his fanchonettes are made with chocolate – my favorite.

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