We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Mintie meringue pie
0 Likes
Prep Time: 360 minutes
Cook Time: 55 minutes
Total Time: 415 minutes
Get creative with mint in a classic sweet treat!
Ingredients:
350g white chocolate, finely chopped
20 (about 120g) Minties
250ml (1 cup) pouring cream
2gelatineleaves
3eggs, separated
80ml (1/3 cup) water
40.00 ml crème de menthe
Green food colouring, to tint
200g caster sugar
1 tsp peppermint extract
Pinch of cream of tartar
225g (1 1/2 cups) plain flour
24.00 gm pure icing sugar, sifted
150g unsalted butter, chilled, chopped
1egg yolk
Instructions:
In a food processor, combine flour, icing sugar, and butter until mixture resembles fine breadcrumbs. Add the yolk and process until the dough begins to come together. Knead the dough on a lightly floured surface until smooth, then shape it into a disc. Cover with plastic wrap and refrigerate for 1 hour to rest.
Roll out the pastry on a lightly floured baking paper to create a 4mm-thick disc. Use it to line a 3.5cm-deep, 23.5cm fluted tart tin with a removable base. Trim any excess pastry. Chill in the fridge for 1 hour to rest.
Preheat your oven to 180°C/160°C fan forced. Line the pastry with baking paper and add pastry weights or rice. Bake for 14 minutes. Remove the weights or rice and paper, then bake for an additional 8-10 minutes until the pastry is cooked through and crisp. Allow it to cool before using.
Place the chocolate in a heatproof bowl. In a small saucepan over medium-low heat, combine Minties and cream. Stir constantly for 5-6 minutes until melted. Pour the mixture over the chocolate, let it sit for 2 minutes, then stir until smooth.
In a bowl, place the gelatine and cover it with cold water. Let it stand for 5 minutes, then squeeze out any excess moisture. In a large heatproof bowl set over a saucepan of simmering water (without letting the bowl touch the water), combine the yolks and 1 tablespoon of water. Cook while whisking constantly for about 4 minutes or until thickened and forming a ribbon trail when the whisk is lifted. Whisk in the gelatine until dissolved. Remove from heat and slowly whisk in the chocolate mixture until smooth. Add the liqueur and a touch of food colouring. Strain the mixture through a sieve into a bowl and let it cool for 3 minutes. Pour the mixture over the pastry and refrigerate for at least 6 hours until set.
Combine sugar, half the extract, and water in a saucepan over low heat, gently brushing the sides of the pan with a wet pastry brush until the sugar dissolves completely. Increase heat to medium-high and cook without stirring until the syrup reaches 115°C (soft ball stage) on a sugar thermometer. Meanwhile, whip egg whites and cream of tartar in a bowl with electric beaters until soft peaks form. Once the syrup hits 120°C (hard ball stage), slowly pour it into the egg white mixture while beating on low speed. Increase the speed to medium-high and continue to whisk for 8 minutes, until the mixture is thick, glossy, and cool.
Spread the meringue over the pie and swirl it with the back of a spoon for an elegant touch. Use a cook’s blowtorch to create a beautifully caramelized finish on the meringue.