Servings: 2
- 9" (24 cm) pie pan
- Piping bag with a wide tip
INGREDIENTS
Short-crust pastry (yields 4 small pies):
- 1 cup+1 tablespoon/150 grams flour
- 3½ ounces/100 grams cold butter, cut into cubes
- ⅓ cup powdered sugar
- 1 egg yolk
- 1-2 tablespoons water, as needed
Filling:
- 1½ cups 100% natural pomegranate juice
- 2 egg yolks
- 4 tablespoons cornstarch
- 2 tablespoons sugar
Meringue:
- 2 egg whites
- ½ cup sugar
INSTRUCTIONS
Short-crust pastry:
- Process the flour, powdered sugar and butter using a food processor until you reach a sand-like texture.
- Add the yolk and keep processing. If the dough hasn't formed yet, add a little bit of water and process until the texture is smooth and flexible.
- Transfer the dough to a bowl, cover and refrigerate for an hour.
- Remove the dough from the fridge and knead for 2-3 minutes.
- Divide the dough into 4 equal parts and roll them out to ½" thick layers.
- Butter the pan, place the dough, tighten well, poke holes in the middle with a fork and cut the edges.
- Freeze for 30 minutes
- Preheat the oven to 355 °F (180 °C) and bake for 15 minutes, until golden.
Filling:
- In a bowl, combine the sugar, egg yolks and cornstarch.
- Boil the pomegranate juice in a pot, transfer ⅓ cup of the boiled juice to the bowl, mix well and then pour the contents of the bowl into the pot. Whisk until thick (occurs very quickly).
Meringue:
- Beat the egg whites and sugar to a stable texture. Add it to the piping bag.
Assembly
- Pour the filling onto the dough and refrigerate for at least 90 minutes.
- Add the meringue with the piping bag as shown in the video.
- Lightly burn the top of the meringue using the kitchen torch.