MOCHA MERINGUE PIE
Preparation 35 minutes, plus chilling and cooling Cooking around 1 hour 15 minutes
This modern twist on a classic is best eaten on the day it’s made.
FOR THE PASTRY
175G PLAIN FLOUR, PLUS EXTRA TO DUST 25G COCOA POWDER 75G UNSALTED BUTTER, CHILLED AND CUBED 50G CASTER SUGAR 1 MEDIUM EGG, BEATEN
FOR THE FILLING
150G DARK CHOCOLATE (AROUND 70% COCOA SOLIDS) 125G UNSALTED BUTTER 3 MEDIUM EGGS, AT ROOM TEMPERATURE 125G LIGHT-BROWN MUSCOVADO SUGAR 150ML DOUBLE CREAM, AT ROOM TEMPERATURE 2 TSP ESPRESSO POWDER DISSOLVED IN 100ML HOT WATER
FOR THE MERINGUE TOPPING
4 MEDIUM EGG WHITES 200G CASTER SUGAR 2 TSP CORNFLOUR
1 To make the pastry, pulse the flour and cocoa together in a food processor. Add the butter and pulse until the mixture resembles breadcrumbs. Add the sugar and pulse to incorporate. Add the egg and pulse until the mixture begins to clump together. Put on a worksurface, bring together into a disc, wrap in cling film and chill for 30 minutes. If you don’t have a food processor, sift the flour and cocoa powder together, then rub in the butter. With a cutlery knife, mix in the sugar followed by the egg, and bring together before chilling.
2 Lightly flour a worksurface and roll out the pastry to line a fluted 3.5cm-deep, 23cm-round, loose-bottomed tin. Prick the base with a fork, then chill for 20 minutes. Preheat the oven to 190°C (170°C fan oven) gas mark 5.
3 Line the pastry case with parchment and fill with baking beans. Bake for 20-25 minutes or until the sides are set. Carefully remove the paper and beans and return to the oven for around 5 minutes. Set aside.
4 Reduce the oven temperature to 180°C (160°C fan oven) gas mark 4. For the filling, melt the chocolate and butter in a bowl set over a pan of simmering water. Set aside to cool a little. With an electric handheld beater, beat the eggs and sugar for 5 minutes until light and creamy. Fold the chocolate into the egg mixture, followed by the cream and espresso. Spoon into the tart case and bake for 35-40 minutes until just set.
5 When the filling is nearly cooked, make the meringue topping. Beat the egg whites in a large bowl with a handheld electric beater until stiff. Gradually add the sugar, beating, until thick and glossy. Whisk in the cornflour. Remove the pie from the oven and, from the outside in, pipe or spoon over the meringue. Turn the oven up to 230°C (210°C fan oven) gas mark 8. Return the pie to the oven for 3-4 minutes, until tinged brown. Remove and set aside for half an hour to cool slightly before removing from the tin and serving warm.