Chocolate Meringue Pie

If you loved the original (Lemon Meringue pie) now try the chocolate twist. For this recipe, invest in a blowtorch, they are relatively cheap, and surprisingly useful and of course good fun for the keen cook.

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FOR THE PASTRY

140g plain flour 30g icing sugar 75g chilled unsalted butter, cut into small cubes 1 large free-range egg yolk For the custard 4 large free-range egg yolks 45g caster sugar 20g plain flour 350ml full-fat milk 70g Green & Black’s Dark 70% Chocolate, chopped finely FOR THE MERINGUE 300g caster sugar 5 large free-range egg whites

To make the pastry, begin by sifting the flour and icing sugar together. Rub in the butter to achieve the texture of breadcrumbs. Add the egg yolk and mix until the ingredients come together, using a tiny amount of cold water if needed. Shape into a ball, flatten slightly, wrap in clingfilm and chill for at least 1 hour.

Preheat the oven to 220°C/gas mark 7. Coarsely grate the pastry into a loose-based 24-cm tart tin and press it evenly into the edges and base (this is a foolproof way of making a pastry shell). Prick the base and put the tin in the fridge for 30 minutes.

Bake the tart shell for 10–15 minutes. Remove and cool on a wire rack.

Meanwhile make the custard. Whisk together the egg yolks and sugar then sift in the flour and whisk that in. Heat the milk to boiling point then pour onto the egg mixture, whisking constantly. Return the mixture to the saucepan and bring to the boil over a low heat, still whisking. When it comes to the boil, continue to whisk constantly for another 5 minutes, still over the low heat. It will be thick and smooth. Remove from the heat and add the chocolate, whisking until fully melted and incorporated. Pour into a bowl, cover the surface with clingfilm to prevent a skin forming, and leave to cool.

To make the meringue, reduce the oven temperature to 200ºC/gas mark 6. Pour the sugar onto a baking tray and place in the oven for 7 minutes. Meanwhile, beat the egg whites until stiff using electric beaters or an electric mixer. Remove the sugar from the oven and quickly decant into a heatproof jug. Set the beaters/mixer on the lowest setting and slowly pour the sugar (taking a couple of minutes) on to the egg whites.

To assemble, put the chocolate custard into the cooled pastry case and spread to form an even layer. Pour or spoon the meringue over the custard, beginning in the centre to allow it to slightly flow to the edges. I like the natural bumps and mounds but it can be smoothed with a palette knife. Fire up a blowtorch and colour the meringue all over.

Serve to squeals of delight.