This exquisite recipe comes from master patissiere and TV celebrity Eric Lanlard and his new book Tart it Up.
In Eric's words: "This spectacular-looking pie is just fabulous. Hiding under the fluffy marshmallow meringue you will discover the exotic flavour of the deep filling.
You will need to make a shortcrust pastry case in advance (if you are really pushed for time you can buy one, but they are so easy to make, have a look here. )
See Also
Lemon Meringue Pie Recipe
Apple and Lancashire Cheese Pie
Bilberry Pie, Bilberry Pie Recipe
Ingredients
- 30g (1oz) cornflour
- 30g (1oz) plain flour
- 250g (8oz) golden caster sugar
- 150ml (¼ pint) lime juice
- 150ml (¼ pint) passion fruit juice
- 150ml (¼ pint) mango purée
- 2 tsp vanilla paste or extract
- 4 eggs, separated
- 40g (1½oz) unsalted butter
- 1 x blind-baked sweet shortcrust
- pastry case in a
- 23cm (9in) x 3cm (1¼in) diameter deep pie dish ***
- 250g (8oz) golden caster sugar
- 1 tsp cornflour
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Preparation
- Place the flours and sugar in a saucepan and whisk in the juices, mango purée and vanilla.
- Add the egg yolks and cook over a medium heat for a couple of minutes, stirring constantly, until the mixture thickens. Remove from the heat and whisk in the butter. Leave to cool for 10–15 minutes, then pour into the cooked pastry case. Chill in the refrigerator for at least 1 hour.
- Put the egg whites into a large, clean, dry bowl. Using an electric hand whisk, beat to stiff peaks, adding the sugar and cornflour alternately a little at a time.
- Pile the meringue high on top of the pie, and with a palette knife or a flat knife make swirls and peaks.
- Brown the meringue using a kitchen blowtorch or pass the pie under a hot grill for 1–2 minutes.
***NB: To Make Shortcrust Pastry:
Shortcrust pastry is so easy to make there's no need to be afraid of it. It is one of the most versatile pastry in British baking as it can be used for both savory and sweet dishes. Shortcrust pastry is a mixture of flour, usually plain flour - as it is known in Britain - all purpose in the US - and a fat, either butter, lard or a mixture of both. These simple ingredients are bound together with either cold water or with egg for a richer, stronger and firmer pastry.
There is no need to be afraid of making pastry, it really is so easy. The pastry can be made either by hand or for speed you can use a food processor if you have one.
You can follow the recipe for shortcrust pastry here.
Needs tips on making shortcrust pastry? find them here.