Blackcurrant meringue shortbreads

Blackcurrant meringue shortbreads 1

Bored of lemon meringue pie? Well, actually I think it’s hard to be bored of, given how delicious it is. Never mind, I wanted to do something a bit different and went for a blackcurrant curd instead of lemon. I initially made a large blackcurrant meringue pie for a picnic last weekend with my family. What you see here on the pictures are mini versions of that pie made with the leftover ingredients. On the top of the shortcrust pastry, I placed a dollop of curd and finished it off with meringue. These blackcurrant meringue shortbreads are really easy to make. Miam miam!

Blackcurrant meringue shortbreads 2

To make one large pie or 12 little ones, you need:

Blackcurrant meringue shortbreads

Prep time: 45 minutes

Cooking time: 25 minutes

Total Time: 2 hours, 10 minutes

Serves: 12

This recipe is for the big pie but easily applies to the 12 little ones. Note that you (only) need 7 eggs, yoohoo!

INGREDIENTS

    For the pastry
  • 200 g plain flour
  • 1 tbsp sugar (optional)
  • 1/4 tsp salt
  • 100 g butter (room temperature)
  • For the curd
  • 170 g blackcurrants (or any other berries)
  • 4 eggs
  • 2 egg yolks
  • 250 g caster sugar
  • 2 tbsp lemon juice
  • 200 g butter cut into cubes
  • For the meringue
  • 100 g caster sugar
  • 100 ml water
  • 3 egg whites

INSTRUCTIONS

    To make the pastry
  1. Sift the flour into a bowl or onto your working surface (if so make a well in the centre before adding the other ingredients) and add the butter, sugar (if using)salt, and tablespoon of cold water in the middle. Mix with the tip of your fingers until you get a nice homogeneous dough.
  2. If it's a bit dry and does not stick together, add a bit more water.
  3. Roll into a ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes.
  4. To make the curd
  5. In a heat-proof bowl, blitz the blackcurrants with a hand mixer until you get a coulis-like consistency.
  6. Add the eggs and egg yolks to the fruit and mix well.
  7. Add the rest of the ingredients and place the bowl over a pan of simmering water. Stir until the sugar and butter have dissolved.
  8. Continue stirring regularly for 15-20 minutes until the curd thickens. Then pass the curd through a sieve and leave to rest in the fridge for at least 30 minutes.
  9. To make the meringue
  10. Heat the sugar and water in a small pan for around 10 minutes over a medium heat.
  11. Whisk the egg whites, starting slowly before increasing the speed. When the whites are slightly firm, add the sugar syrup slowly while whisking. Continue whisking until the meringue is really firm and cool.
  12. To assemble the pie
  13. Preheat the oven to 190°C.
  14. Roll out the dough in your chosen dish (mine is about 25 cm diameter). Prick the dough with a fork, put a sheet of baking paper on top and add baking beans (dried beans or rice do just as good a job) to make sure the dough does not rise when baking.
  15. Bake for 15 minutes, remove the baking paper and beans and put back in the oven for another 5 to 10 minutes. Leave to cool.
  16. Pour the curd on the pastry, add the meringue on top and place under the grill for around 2 minutes until it gets nicely golden or have a go with a blow torch, if you're feeling brave. And then...miam, miam, miam, miam!

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