I’ve taken up jogging again. I’m not fast and I’m sure it looks pretty uncoordinated and the first little while was really difficult while I realised just how unfit I was but I’ve now gotten to the point where I’m really enjoying it. It’s still hard work but I can now plod along and tune out to my music rather than worry about if my heart is going to explode out of my chest.
It’s strange for me to say it, but I’m actually finding it really relaxing. Normally exercise, while it makes me feel good, isn’t something I’d class as relaxing… cooking yes, exercise no. But jogging is becoming that, which is good, as it might help offset a little of the cooking I found this pie really relaxing to make. Just enjoyed spending an afternoon putting it together. The end result was really tasty too, which is always good. The filling isn’t overly sweet but is offset nicely by the sweetness of the meringue. Decorated with a little shaved chocolate on top…. lovely!
There are a few steps to this dish but it isn’t difficult. Firstly the pastry needs to be made. This is really simple if you have a food processor, just throw in the butter, flour and salt and whizz until it looks like breadcrumbs. Add the lemon juice and water and whizz again until it clumps. Turn it out of the bowl and press together.
Roll pastry into large circle then roll loosely over rolling pin and drape over greased tart pan. Press into corners then remove excess pastry. Layer with baking paper and then baking beads or rice. Bake for 15 minutes and then cool.
Once the pastry is done, the filling can be made by mixing the custard powder, cocoa and cake crumbs together with a little of the milk. It should come together as a paste. Heat the remaining milk and sugar in a saucepan and then slowly pour over the cocoa mixture. Stir well to combine. Return the mixture to the saucepan and add the butter. Cook for a minute then remove from the heat and allow to cool a little. Spread the mixture into the tart shell.
Finally you will need to make the meringue topping. Take the egg whites and beat until you reach firm peaks. Slowly add the sugar and beat until the sugar is dissolved. Spoon onto the tart making little peaks. Bake for another 10-15 minutes or until the meringue browns a little.