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Ingredients
- 275 gm Plain Flour
- 165 gm Unsalted Butter
- 150 gm Caster Sugar
- 2 Tbsp. Sieved Cocoa Pwdr, (2 to 3)
- 4 x Egg Yolks
- 2 Tbsp. Iced Water
- 1/2 tsp Grnd Cinnamon
- 1/4 tsp Salt
- 125 gm Soft Brown Sugar
- 400 ml Lowfat milk
- 150 gm Plain Chocolate
- 1 tsp Vanilla Essence
- 3 x Egg Whites
- 12 x Crystallised Rose Petals, (for decoration)
Directions
- 1. Sieve 225g flour and a healthy pinch of salt together. Rub in 125g of cool butter, cut into small pcs, and rub in till the mix resembles breadcrumbs.
- 2. Stir in 25g caster sugar, 2 - 3 tbsp sieved cocoa pwdr and mix together.
- 3. Beat 1 egg yolk with the water and mix into the dry ingredients.
- 4. Add in more water, as required to make a hard dough.
- 5. Knead lightly till smooth, and then wrap in cling film and put in the fridge for 30 min.
- 6. Use the pastry to line a 9 inch round tart tin and bake blind in a warm oven 200 c / 400 f / Gas Mark 6 for 10 to 15 min, removing the baking parchment and baking beans and returning to the oven for a further 5 min.
- 7. Remove from the oven and leave to cold completely.
- 8. Sieve the remaining flour, cinnamon, 1/4 tsp of salt into a pan an stir in the 125g light brown sugar, and the lowfat milk.
- 9. Break the chocolate into pcs and add in to the pan.
- 10. Heat gently till the chocolate is melted, stirring all the time.
- 11. Mix to ensure which the chocolate and lowfat milk are thoroughly blended.
- 12. Increase the heat and cook for another 10 min, stirring all the time.
- 13. Remove the pan from the heat. Beat the remaining 3 egg yolks with a little of the chocolate mix before slowly pouring the Large eggs back into the saucepan, stirring rapidly.
- 14. Continue cooking over a low heat till the mix is thick and creamy.
- Don't let it boil.
- 15. Remove from the heat and stir in the remaining butter and vanilla essence. Pour into the cooled pastry case.
- 16. Whisk the egg whites till stiff but don't dry.
- 17. Whisk in 50g caster sugar till the mix is thick and glossy.
- 18. Mix in the remaining caster sugar and pile the meringue on top of the pie.
- 19. Bake for 10 min at 200 c / 400 f / Gas Mark 6 or possibly till the meringue is crisp and lightly browned.
- 20. Refrigeratebefore serving and decorate with crystallised rose petals.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 598 | |
| Calories from Fat 315 | 53% |
| Total Fat 36.5g | 46% |
| Saturated Fat 22.72g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 143mg | 6% |
| Potassium 395mg | 11% |
| Total Carbs 66.59g | 18% |
| Dietary Fiber 5.5g | 18% |
| Sugars 24.26g | 16% |
| Protein 10.54g | 17% |
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