Mocha Meringue Pie by Beth Coombes

Beth Coombes

Beth Coombes

11th July 2018

Mocha Meringue Pie by Beth Coombes

Mocha Meringue Pie by Beth Coombes

Makes 8 Tartlets, or one large pie

Ingredients

  • Espresso Conker ice-cream
  • 250g Double cream
  • 250g Whole Milk
  • (1 tsp glucose- optional)
  • Vanilla pod/extract
  • 100g Sugar
  • 4 egg yolks
  • 2 shots espresso/strong coffee
  • 50ml Conker coffee liqueur
  • Chocolate Pastry
  • 300g plain flour
  • 50g cocoa powder
  • 150g ground almonds
  • 100g Icing sugar
  • 250g cold butter, diced
  • 2 eggs
  • ½ tsp salt
  • Mocha Custard Tart Filling
  • 400g Double Cream
  • 1 vanilla pod
  • 6 Egg yolks
  • 70g Caster sugar
  • 150g Dark chocolate
  • 50ml Conker coffee liqueur
  • Little pinch of salt
  • Brown sugar meringue
  • 4 Egg whites
  • 150g Dark brown sugar
  • 50g Caster sugar
  • 1 tsp Cornflour

Method

For the icecream
Pour the cream, milk, glucose and vanilla into a pan, and set on a medium heat. Then whisk your eggs and sugar together in a separate bowl. Once the cream has come to the boil, pour onto the eggs and whisk. Transfer all of this back into the pan, and place back on the heat. Using a spatula or wooden spoon, gently stir back and forth until the custard has thickened.
Once you’ve reached this stage, take off the heat, pour into a bowl, and add the espresso and Conker liqueur.
Leave to cool before pouring into an ice cream machine, and leave to churn. Once thick and creamy, place into a tub and store in the freezer. This can be kept for up to a month!
For the pastry
Place all ingredients except the eggs into a bowl or mixer, and rub in until you resemble fine breadcrumbs. In a separate jug, whisk together your eggs.
Once you have reached this stage, pour the beaten eggs into the flour mix and bring together. Tip out on to a floured surface, and knead two or three times, wrap in cling-film and set in the fridge for an hour.
Once chilled, roll out the pastry and line the tart tins. Dock the pastry with a fork, and leave to chill for another 15 minutes; this will ensure the pastry won’t shrink during the cooking process. Bake on 170◦/fan for 15 minutes, or until dry.
For the tart filling
Heat the cream and vanilla together over a medium heat in a pan. Meanwhile, whisk your eggs and sugar together. Once the cream has reached the boil, pour over the eggy mixture and continue whisking. Then tip in your chopped chocolate, allow to melt for a few seconds and whisk again.
Finally, pour in the conker liqueur and stir until you have a smooth, chocolately custard. Discard the vanilla pod before using!
Pour the custard into the tart cases, and bake at 140◦/fan for around 12 minutes, or a little longer if it’s a larger tart. The chocolate will set the custard quickly, but it must still be a little wobbly as you take it out of the oven. This will set further during the cooling process.
For the meringue
Crack your egg whites into a clean bowl and using an electric beater, whisk until fairly stiff. It’ll look quite fluffy and cloud-like. Then you’re ready to start incorporating the sugars, one spoonful at a time. It’s important to add it slowly or you’ll risk the meringue weeping, and not holding its shape.
Once all the sugar has been added, you should have a thick glossy, beige meringue. Then fold in the teaspoon of cornflour. Spoon into a piping bag with a round nozzle, and pipe on top of the chocolate tart; It doesn’t matter what shape or pattern you make, you can even dunk the whole lot on for a more rustic look. Bake on 140◦/fan for 20-25 minutes, or until you can feel a hard shell on the meringue, then leave to cool in the oven for 15 minutes with the door open.
Leave to cool for 15 minutes before serving, or eat straight away. It’s up to you- I personally like to eat this at room temperature, as you can really taste the Conker liqueur. Serve with a scoop of the Conker ice cream for an indulgent, boozy end to a meal.

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