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Rocky road meringue pie recipe
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulgent chocolate pastry filled with creamy custard, marshmallows, and cherries - a sweet fusion dessert!
Ingredients:
  • 165.00 ml mini marshmallows, plus extra to decorate
  • 62.50 ml red glace cherries
  • 62.50 ml roasted salted peanuts, plus extra chopped peanuts, to decorate
  • 3 egg whites
  • 161.25 gm caster sugar
  • 40g dark chocolate, melted, to decorate
  • 5.20 gm shredded coconut, toasted
  • Maraschino cherries, to serve
  • 375.00 ml plain flour
  • 20.00 gm Dutch processed cocoa
  • 40.00 gm caster sugar
  • 150g butter, chilled, chopped
  • 85.80 gm custard powder
  • 5.00 gm Dutch processed cocoa
  • 515.00 gm milk
  • 150g dark chocolate, chopped
Instructions:
  • Prepare the Chocolate shortcrust pastry: Start by preheating the oven to 180C/160C fan-forced and greasing a 3cm-deep, 22.5cm round loose-based fluted tart pan. Situate the pan on a baking tray for stability. In a food processor, combine flour, cocoa, and sugar until mixed. Add butter and continue to process until fine crumbs form. Pour in 2 1/2 tablespoons of iced water and process until the pastry just comes together. Shape the mixture into a ball, cover it with plastic wrap, and let it chill in the refrigerator for 30 minutes.
  • Roll out the pastry to 5mm thickness between two sheets of baking paper. Ensure it is large enough to fit the tart pan. Line the base and sides of the pan with the pastry, folding any excess over the edges. Prick the base with a fork. Refrigerate for 15 minutes. Line the pastry case with baking paper and fill it with pastry weights or uncooked rice. Blind-bake for 15 minutes. Remove the paper and weights, then bake for an additional 15 minutes. Allow it to cool before using.
  • While you're waiting, create the Chocolate custard by combining custard powder and cocoa in a medium saucepan and whisking until combined. Gradually whisk in 1/3 of the milk until smooth, then add the rest of the milk. Cook and stir over medium-high heat for 5 minutes until the mixture boils and thickens. Remove from heat, stir in the chocolate, let it stand for 5 minutes, then stir until smooth. Cover the surface with plastic wrap and set aside for 30 minutes to cool slightly.
  • Combine marshmallows, cherries, and peanuts with the custard, stirring until well mixed. Trim excess pastry from tart case using a small serrated knife. Gently transfer the tart case to a serving plate, fill it with the custard, and then smooth the top with a spatula. Chill in the refrigerator for 1 hour or until firm.
  • Whip egg whites and sugar with an electric mixer for 8 to 10 minutes until sugar dissolves. Spoon over custard, create texture with a spatula, torch meringue golden, drizzle with chocolate, add marshmallows, peanuts, coconut, and cherries. Serve.

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