SABC Logo
 
Top Billing Thursday 7:30pm
 
TOP BILLING HIGHLIGHTS
Win your Studio.w wish list
 Win your Studio.w wish list
you are here: Recipes | Peach and Custard Meringue Pie

Peach and Custard Meringue Pie

Peach and custard meringue piie

Peach and Custard Meringue Pie

Delicious and sweet, this melt-in-your-mouth pie with real fruit is one you'll want to try over and over again.

Recipe by Claire Winstanley from Expresso

For the Crust:

250g Short crust pastry

Roll out the pastry on a lightly floured surface until large enough to line a 23cm ‘deep dish’ tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking paper, fill with baking beans and chill for 30 mins.

Heat oven to 180’c. Bake the pastry case for 15 mins, then carefully lift out the baking paper and beans, and bake for 5 mins.  Set aside.

For Peach Custard:

500 ml cream
500 ml full cream milk
200 grams Selati Plantation Select
1 vanilla bean, split and seeds scraped
3 eggs
3 egg yolks
4 peaches, peeled and diced into small pieces

Cook the peaches on a medium heat until soft, pureed and peach juice has reduced, about 5 minutes.

Place the cream, milk, sugar and vanilla bean in a medium saucepan. Bring to a simmer.

In a separate bowl, whisk together the eggs and egg yolks. Temper the hot milk mixture into the eggs while whisking. Strain the custard through a fine sieve and let it cool in an ice bath slightly.

Spread a layer of the peaches on the pastry pie base and top with the custard.

Bake at 180’c for about 30-40 minutes or until the center is set. Let them cool completely.

For Swiss Meringue:

3 large egg whites
1 1/2 cup Selati Icing Sugar

Once ready to serve, make the Swiss meringue by placing the egg whites into a heatproof bowl set over a pan of simmering water and lightly whisking until the egg whites reach soft peak stage. 

Add the sugar and whisk until all the sugar has dissolved and the mixture is warm to the touch. 

Remove the bowl from the heat and using an electric mixer whisk for 5-10 minutes or until the meringue forms stiff peaks. 

Spread the meringue on top of the pie and use a kitchen blowtorch to burnish the outside of the pie into a rich golden brown.

Recipe via Expresso

You might also like

Passionfruit pavlovas: 
Passionfruit pavlovas
Deliciously sweet and soft with the refreshing taste of granadilla, this passionfruit pavlova recipe will brighten up your dessert tray.
Click here for the recipe
Courgette and pistachio cake: 
Courgette and pistachio cake
Try this delicious and slightly quirky cake which not only looks great it tastes great too! 
Click for full recipe
Spiced pear tarte tatin : 
Spiced pear tarte tatin
Try this delicious pear tarte tatin recipe. It will make the perfect end to a wonderful winter's night meal. 
Click for full recipe
Choc mint sweetie pies: 
Choc mint sweetie pies
The epitome of Easter, chocolate and eggs take centre stage in these rich, utterly decadent desserts – so have them all by the dozen!
Click for full recipe

 

Print Friendly Print Friendly




 
SEARCH TOP BILLING
SHARE TOP BILLING
RSS FEEDS
Subscribe to our RSS Feeds Top Billing's RSS Feeds
Top Billing on TwitterTop Billing on Facebook
TOP BILLING NEWSLETTER
Subscribe to Tob Billing Newsletter
VOTING POLL
What is your Travel Style?
Nothing but the best
Splurge occasionally
Middle of the road
On a tight budget
On Roughing it
Vote now  View Poll Results
SABC Logo
Broadcasting for Total Citizen Empowerment
About the SABC Contact Us Jobs
Advertise Disclaimer Site Map
DMMA Logo

SABC © 2011
Privacy Policy | Terms of Use
© Copyright 2010 Top Billing | Site created by  Fusia Web Services