Walnut and Coffee Meringue Pie Veg
Nuts Desserts Pudding
200g/7oz Shortcrust Pastry
2 eggs, separated
50g/2oz Demerara Sugar
2 teasp Instant Coffee Powder
25g/1oz Plain Chocolate
25g/1oz Chopped Walnuts
25g/1oz Castor Sugar
Walnut halves to decorate
Preheat the oven to 180C, 350F, Gas Mark 4. Roll the pastry out to 5mm/1/4 inch
thickness and use to line an 18cm/7 inch flan tin with the shortcrust pastry and
prick the base with a fork. Line the case with greaseproof paper and fill with baking
beans. Bake in the oven for 10
Remove the baking beans and greaseproof paper and return to the oven for a further
Meanwhile, place the cornflour, egg yolks, Demerara sugar, milk, coffee and chocolate
in a saucepan and bring slowly to the boil, stirring constantly. Cook until
thickened. Remove the flan case from the oven and set aside. Raise the
temperature to 190C, 375F, Gas mark 5.
Remove the pan from the heat and stir in the chopped walnuts. Pour into the baked
pastry case and set aside.
In another bowl, whisk the egg whites until stiff then fold in the castor sugar.
Pile the egg white mixture over the filled flan and decorate with the walnut halves.
Bake in the oven for 10-15 minutes until browned and crisp. Serve hot.
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