06 March 2013
Raspberry & Lime Fluff Meringue Pie - Blogiversary
Two years ago today this little corner of the internet was born.
It is hard to fathom that for two years I have been regularly cooking, photographing, eating and posting recipes, while also leading a busy and stressful 'other life' at Opera Australia.
With an extremely demanding work life, the decision to start Chew Town came from a desire to feel I was also being creative in my personal life. Many people ask me how I am able to work a 55 - 60 hour day job while also posting two recipes a week on the blog. For me, coming from an Italian family with an abundance of non-stop energy (and an inability to sit down) I wouldn't have it any other way. It also helps that I have the amazing support of my partner, Scotty D.
Thank you to all of Chew Town's readers, subscribers, foodgawkers, TasteSpotters, social media followers and work colleagues for cooking / commenting / liking / loving / reposting / tagging / repinning / forwarding / tasting my recipes. Your enjoyment of the recipes and photography has been truly heart warming.
Thanks also go to my fellow food bloggers. The support of these like minded colleagues of mine in Australia and overseas has made the experience all the sweeter.
To celebrate Chew Town's milestone, I wanted to develop a recipe for a fun twist on a classic dessert. I recently bought Marshmallow Fluff at a lolly shop (Australian readers, you have to try this stuff) and knew it had to feature somehow in my recipe. Thinking about ways to incorporate the fluff led me to lemon meringue pies, but I knew I could go one step further and convinced it would work, headed to the supermarket to buy raspberries and limes.
The finished product hides a recipe with many a short cut (store bought shortcrust pastry, frozen berries and marshmallow fluff to lighten the meringue). However, the response today from those who tried them was amazing! After portioning them off to various colleagues I received emails and phone calls about how great they were and even had visits to my desk asking when the recipe would appear on the blog - quite possibly the best response ever to a Chew Town creation. People couldn't decide whether they liked the topping or filling more, but there certainly was extensive debate about it.
I hope you enjoy it as much as we did!
Raspberry and Lime Fluff Meringue Pie
PASTRY & FILLING
Shortcrust pastry (either store bought or homemade)
250g fresh or frozen raspberries
2 tablespoons water
3 tablespoons cornflour
Juice of 3 limes
100g caster sugar
85g butter, diced
3 egg yolks and 1 whole egg
FLUFF MERINGUE
3 egg whites (room temperature)
1/2 cup Marshmallow Fluff
PASTRY & FILLING
Preheat oven to 200° Celsius.
Defrost pastry. Cut pastry into four circles and line four 12cm fluted tart cases (with removable bases) with the pastry. Bake tart cases in oven until golden (the pastry I bought did not require blind baking but yours might - check the packet).
While the tart cases are cooking prepare the filling. Cook the raspberries and water in a small saucepan over medium heat until the berries are pulpy (about 10 minutes). Remove from the heat and push through a sieve over a bowl. Retain the puree and discard the seeds.
In a clean saucepan, add cornflour and lime juice and whisk until smooth. Add the sugar and raspberry puree and heat, stirring constantly, until the mixture has thickened and started bubbling. Remove from heat, add diced butter and whisk until melted. Add egg yolks and the whole egg, beat well and return to the heat, stirring until the mixture thickens and drops off the spoon. Remove from heat and pour into pastry cases.
FLUFF MERINGUE
In a medium bowl beat the egg whites until soft peaks form. Beat in the Marshmallow Fluff, a tablespoon at a time until whites stand in stiff glossy peaks.
Place spoonfuls of fluff meringue around the edges of each tart case then pile up the remaining Marshmallow Fluff in the middle of each tart so that the filling is completely covered.
Bake for 15-20 minutes until the meringue is crisp and slightly browned. Remove, cool and serve.
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