- 400 g
- sweet pastry, recipe/ingredients included below
- 200 g
- 1/4 tsp
- 125 g
- 50 g
- icing sugar
- pie ingredients below
- 400 g
- sweet pastry as per above ( not extra )
- 120 g
- 50 ml
- 25 g
- 30 g
- butter melted
- egg yolks
- egg whites
- 1/8 tsp
- 3/4 tsp
- lemon juice
- 150 g
- 1 can(s)
Sieve flour n salt.
Grate butter, rub in until crumb texture.
make a well in centre.
Beat sugar n egg till sugar disolves.
Pour egg and icing sugar into well.
Gently mix to firm dough.
Wrap in cling wrap n rest 20 mins in fridge.
Line 20 cm flan ring with pastry n bake blind.
Open boysenberries, mash, boil with a little of water and 120 gm sugar.
Mix cornflour with rest of water.
Add to boysenberries, stir until thickened.
Add n stir in melted butter, remove from heat.
Whisk in yolks, pour in to pie casing in flan.
leave to set.
Whisk egg whites salt n lemon juice until soft peaks.
Whisk in small amounts of sugar, ensure all dissolved Before adding more sugar each time.
Pipe on to flan.
Bake in preheated oven for a few mins 230c to set n colour peaks of meringue.
Cool, dust with icing sugar.