Blackberry Curd Meringue Pies

METHOD:

1. Place the butter and flour into the stand mixer bowl

2. Using the beater attachment, on setting 3, mix together to create a crumb like consistency. Add the sugar

3. Finally mix in the eggs and enough milk to form a soft dough

4. Wrap in cling film and allow to rest for 30 minutes

5. Meanwhile, make the blackberry curd. Place the blackberries and 100ml of water into a pan

6. Bring to the boil and reduce to a simmer

7. Pass the mixture through a sieve, discarding the seeds. Return to the pan

8. Add 5 eggs and 5 egg yolks, the sugar, butter and lemon juice

9. Cook over a low heat until the mixture coats the back of a spoon. Allow to cool

10. Roll out the pastry, to the line the tin/miniature tins

11. Prick the base with a fork, and bake for 8 minutes at 200°C

12. Whisk the egg whites, using the balloon whisk and setting 10 on the mixer

13. The egg whites should form stiff peaks. Place the caster sugar and water in a pan and heat until it achieves 115°C - 118°C on a sugar thermometer

14. Slowly add in the sugar syrup to the egg whites, using setting 10 on the mixer

15. The meringue should be stiff and glossy in finish

16. Finally compile the meringue pies. Add the curd the base of the pastry cases and pipe on the meringue

17. Finish off using a blowtorch or a grill. Alternatively, dust with edible glitter or colored icing sugar

Recipe presented by Smeg