PASSIONFRUIT ANGEL PIES

MAKES 12

Begin this recipe at least 1 day ahead.

130g caster sugar

60g brown sugar

130g egg whites, at room temperature

(see note)

Creme fraiche, to serve Passionfruit pulp, to serve

SHORTCRUST PASTRY

315g plain flour

175g chilled unsalted butter, chopped 30g caster sugar

1 egg yolk, at room temperature

PASSIONFRUIT CURD

2 eggs, at room temperature

4 egg yolks, at room temperature 150ml strained passionfruit juice (you’ll

need 10 large passionfruit)

1/2 cup (110g) caster sugar

80g chilled unsalted butter, chopped

To make the curd, lightly whisk eggs, yolks, passionfruit juice and sugar in a medium non-stick saucepan (off the heat) until very well combined. Transfer pan to a medium-low heat and cook, whisking continuously, for 8-10 minutes or until mixture very thickly coats the back of a wooden spoon. Remove pan from heat and add butter, piece-by-piece, whisking until smooth. Strain into a medium bowl and cover surface directly with plastic wrap. Chill overnight or for up to 3 days.

For the shortcrust pastry, place flour, butter, sugar and a pinch of salt flakes in a large bowl. Using fingertips, rub in butter until mixture resembles coarse breadcrumbs (you could also process in a food processor). Add egg yolk and 1 tbs iced water and gently knead until mixture just comes together. Form pastry into a flat disc, enclose in plastic wrap and refrigerate for 1 hour or until chilled.

Line a large oven tray with baking paper. Remove pastry from fridge and set aside to soften slightly. On a lightly floured bench, roll dough out to a 5mm thickness. Using a 8cm cutter, cut out rounds, re-rolling pastry as needed to create 12 rounds. Transfer to prepared tray. Chill for 1 hour.

Preheat oven to 200°C/180°C fan-forced. Bake pastry on chilled tray directly from the fridge, for 18-20 minutes until golden brown. Cool completely on tray, then enclose tightly with plastic wrap and leave at room temperature overnight.

Meanwhile, to make the meringue, reduce oven temperature to 130°C/110°C fan-forced. Line a large baking tray with baking paper.

Whisk both sugars and 1/2 tsp fine salt in a medium bowl until there are no lumps. Place egg whites in a stand mixer fitted with the whisk attachment and whisk on medium-high speed to soft peaks. Add sugar mixture, a spoonful at a time, and whisk for 3 minutes on medium-high, or until all sugar is added and mixture is smooth when rubbed between fingers. Using 2 large dessert spoons, drop large quenelles of mixture onto prepared tray, then using the back of a spoon, create a depression for curd. Bake for 1 hour or until meringue can be lifted cleanly from baking paper. Turn oven off, and leave meringues in oven to cool completely with the door ajar (overnight is best).

To serve, place a shortbread biscuit onto each plate, top with meringue then spoon in curd and finish with creme fraiche and passionfruit pulp.

NOTE: You’ll need approximately

4 large eggs to get 130g egg whites.