Name: Double-choc meringue pie
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Pastry; 1 1/2 cup plain flour, sifted; 150 gram butter, chilled, chopped; 1/4 cup cocoa powder; 2 tablespoon icing sugar; 2 tablespoon milk; 300 millilitre cream; 250 gram dark chocolate, chopped; 200 gram milk chocolate, chopped; 4 egg-whites; 1 cup caster sugar

Ingredients

Pastry

1 1/2 cup plain flour, sifted

150 gram butter, chilled, chopped

1/4 cup cocoa powder

2 tablespoon icing sugar

2 tablespoon milk

300 millilitre cream

250 gram dark chocolate, chopped

200 gram milk chocolate, chopped

4 egg-whites

1 cup caster sugar

Method

1.Preheat oven to moderate, 180°C.

2.In a food processor, combine flour, butter, cocoa powder and icing sugar. Pulse until fine crumbs form with motor running, add milk, until dough forms around blades. Turn onto a lightly floured surface and knead lightly until smooth. Wrap in plastic Wrap and chill 15 minutes.

3.Roll pastry out between 2 sheets baking paper to a 4mm-thick round. Ease into a 23cm round, fluted tart pan with removable base, trimming edges. Blind bake 15 minutes. Remove paper and filling. Bake a further 10 minutes until crisp. Cool.

4.In a saucepan, bring 3/4 cup cream to simmer on medium. Add dark chocolate and remove from heat. Set aside 1 minute. Stir until glossy and smooth. Pour into tart case. Chill 1 hour, until set.

5.In a small saucepan, bring remaining cream to a simmer. Add milk chocolate and remove from heat. Set aside 1 minute. Stir until glossy and smooth. Pour into tart case over dark chocolate layer. Chill 1 hour, until set.

6.Preheat oven grill on high. In a bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, beating 8-10 minutes, until stiff and glossy.

7.Using a spatula, spread meringue over chocolate, making peaks. Grill 3-5 minutes, until light golden. Chill until ready to serve.

To create 2 separate layers of ganache filling, ensure dark layer is set firm before adding milk layer. Resting the pastry helps prevent shrinking during baking.
Note

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Ingredients

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