Prep: 30 mins – Cook: 75 mins – Total: 105 mins
- 340g (2 1/4 cups) plain flour
- 70g (1/3 cup) caster sugar
- 180g butter, chopped, chilled
- 1 egg
- 1 tbsp iced water
- 60g (1/2 cup) hundreds and thousands
- 12 mini meringues
- FOR THE CUSTARD
- 625ml (2 1/2 cups) milk
- 125ml (1/2 cup) thickened cream
- 2 tsp vanilla bean paste
- 4 egg yolks
- 155g (3/4 cup) caster sugar
- 70g (1/2 cup) cornflour
- 50g unsalted butter, chopped
- Place flour, caster sugar and a pinch of salt in a food processor. Process until combined. Add butter. Process until mixture resembles fine crumbs. Add egg and water. Process until the dough just starts to come together. Turn pastry onto a lightly floured surface. Gather dough together. Shape into 2 discs. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
- Meanwhile, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease a 3.5cm-deep, 24cm round pie dish. Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface to a disc about 4mm thick. Sprinkle dough with hundreds and thousands. Use a rolling pin to gently press into surface. Invert pie tin and use as a guide to cut a 24cm disc from pastry. Cut disc into 12 even wedges. Remove excess dough and place wedges on prepared tray. Place in fridge until required. Roll out remaining pastry on a lightly floured surface to a disc about 4mm thick. Use pastry to line prepared pie dish. Trim excess. Use a fork to prick base. Place in fridge for 30 minutes to chill.
- Place the dish on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and the pastry weights or rice and bake for a further 10 minutes or until golden. Set aside to cool completely
- To make the custard, bring the milk, thickened cream and vanilla to the boil in a saucepan over medium heat. Remove from heat. Use electric beaters to beat the yolks and sugar in a heatproof bowl until pale and creamy. Add the cornflour and whisk until combined. Slowly pour the milk mixture into the egg mixture, whisking continuously until smooth. Return the mixture to the saucepan and whisk over medium heat for 3-5 minutes or until the mixture boils and thickens. Remove from heat. Whisk in the butter.
- Pour the custard into the cooled pastry case and smooth surface. Place foil around edge of the pastry to prevent burning. Bake for 20 minutes or until the custard is just set. Set aside to cool completely. Remove the pastry wedges from the fridge and bake for 15 minutes or until golden and crisp. Set aside to cool completely.
- Arrange the meringues on top of the pie. Top with the pastry wedges to serve.
This delicious recipe and photos were created by Taste.com.au, we simply shared it! Check them out for more great ideas!