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Tuesday, 4 August 2015

Mango Meringue Pie : Pâte sucrée






For The Pate Sucree ( Sweet Shortcrust Pastry) -

All purpose flour - 200 g
Butter - 112 g room temperature
Granulated sugar - 50 g
Egg - 1 beaten

Mango Curd -
Mango - 1 1/2 cup ( pureed from ripe n sweet 3-4 mango)
Sugar granulated - 1/4 cup / to taste
Egg yolks - 4
Eggs whole - 2
Cornflour - 3 1/2 tbsp
Lemon juice -  2 tbsp
Butter -  4 tbsp
Water - 1/4 cup

Meringue -

Egg white - 5
Granulated sugar - 1/2 cup
Salt - a pinch



Method - 
1. sieve the flour with the salt.
2. Take a big bowl and place the butter in it, beat it with 
     an electric mixer until softened, add sugar all at once 
     and beat it until light and fluffy.
3. Gradually add the egg until mixed well.
4. Add the flour mixture all at once and beat it with the 
    mixer just until a ball is formed.
5. Take it out on a flat platform and knead the dough
    quickly using a fraisage method ( traditionally it is 
     performed by using the heel of your hand). Bring it 
     together by using your fingertips or heels of your hand.
6. Flatten it into a disc form, put it in a plastic wrap or zip 
    lock and refrigerate it for 2 hours.
7. Lightly grease and flour a 9 inch pie tin with a removable
    bottom, it does not stick to the pan after it is baked.
8. Take two large size plastic wraps, spread one on the 
     platform, keep the dough over the wrap, cover it from
     the second plastic wrap and roll it into a 12 inch circle, 
9.  Remove the upper plastic wrap, lift it carefully and 
     fit it into the pie tin, fold the overhanging dough and 
     carefully adjust the circle taking care that the thickness
     of the circle is even at all sides.
10. Prick the bottom lightly, all over with a fork to prevent it
      from puffing, keep it in the fridge for 30 minutes.
11. Preheat the oven at 200 degree C, line the pie shell with
      an aluminum foil and weight it down with rice or dried 
      beans, place the pie tin over the drip tray of the oven and
      set it on the middle of the oven. Bake it for 20 minutes, 
      remove the weight and foil and further bake it for 10-12
      minutes or it is golden brown and fully baked. (You can 
      cover the rim of the pie by a foil when it is put to bake 
      second time for 8-10 minutes to save it from burning.
Mango curd -
1. Take a medium size bowl, mix the cornflour with the 
     water and lemon juice, add eggs and yolks and whisk 
     it until incorporated, keep it aside .
2. Pour the mango purée in a medium size pan with the
    butter and sugar in it, heat it until it boils in a medium
    flame, stirring it continuously, pour half of the puree 
    mix into the cornflour and egg mixture, mix it quickly 
    and put it back into the pan, cook it stirring and scrapping 
    the bottom of the pan to prevent it from sticking, until it is 
    thick.
3. Let it cool a bit, pour it into the pie shell, then refrigerate 
    until chilled and set.

Meringue -

1. In a large dry bowl, take the egg whites and salt, beat it 
    with an electric mixture, when it is a bit frothy, mix the 
    sugar gradually into it beating it all the time on high speed
    until stiff shiny peaks have formed and it  has taken a 
    meringue form.
2. Take out the pie from fridge and spread the meringue 
     over the pie in a decorative manner with the back of 
     a spoon, pull up wisp of meringue as you cover it. 
     Take care to cover the crust all over. You can also put 
     meringue into a piping bag and make a swirl pattern.
3. Place the pie back in the oven at 150 C for another 
    10-15 minutes or until the meringue is lightly brown
     in colour at spots and baked but not dried out. 
     Meringue should be stiff and fluffy.
4. Bring it to room temperature, chill it thoroughly and 
    enjoy this delectable mango meringue pie!!!!




Picture wise Instruction -
     
fit the pie in the pie tin n bake it 



Make the mango curd and fill in the pie shell


Spread the Meringue over the mango curd



Bake it until golden at spots, cut n serve!

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