Chocolate and bitter marmalade pie with burnt chocolate meringue

Chocolate and bitter marmalade pie with burnt chocolate meringue

By
From
The Pie Project
Serves
12
Photographer
Kirsten Jenkins

This beautiful creation was partly inspired by a cracking dessert we had at Ester restaurant in Chippendale, Sydney. Ester reached local Instagram fame with a dessert on their menu called the ‘Burnt Pav’ – a soft pillow of meringue cooked in a hot wood-fired oven until beautifully charred on the outside and puffy and light in the middle. — Kirsten

Ingredients

Quantity Ingredient
300g frozen careme chocolate pastry, thawed, or other bought chocolate shortcrust rolled to a thickness of 3 mm
500ml pouring cream
300g dark chocolate, chopped
6 eggs, separated
310g cups caster sugar
35g cornflour
170g seville orange marmalade
35g good-quality cocoa powder

Method

  1. Preheat the oven to 200°C. Line a 26 cm × 17 cm pie dish with the pastry, then line the pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Bake for 15 minutes, then remove the baking beads and paper and cook for a further 10 minutes or until the pastry is dry to the touch. Remove from the oven and leave to cool completely. Reduce the oven temperature to 180°C.
  2. Melt the cream and chocolate in a saucepan over medium heat, stirring, until the chocolate has melted. Remove from the heat.
  3. Whisk the egg yolks, 145 g of the sugar and the cornflour together until pale. Pour the chocolate mixture gradually over the egg mixture and whisk to combine. Return to a clean saucepan and cook over medium heat, whisking constantly, for 5 minutes or until thickened and smooth. Remove from the heat and leave to cool.
  4. Spread the marmalade over the pastry base. Pour in the chocolate and cream mixture and smooth over the surface. Bake for 20 minutes or until the custard is just set, with a gentle wobble in the centre. Cool to room temperature, and then chill for 3 hours or until firm.
  5. When ready to serve, whisk the egg whites with a pinch of salt to soft peaks using an electric mixer. Add the remaining sugar, 1 tablespoon at a time, until stiff peaks form. Whisk in the cocoa, then spoon over the pie. Use a kitchen blowtorch on the meringue until dark and charred, or put your pie under a piping hot grill.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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