Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
PASTRY
- 125g Butter
- ⅓ Cup Chelsea Caster Sugar
- 1 Egg
- 1 ¼ Cups Plain Flour
- ½ Cup Cornflour
- ¼ Teaspoon Baking Powder
FILLING
- ⅔ Cup Chelsea Caster Sugar
- 3 Tablespoons Cornflour
- 3 Egg Yolks
- 12 Passionfruit (1 cup) pulp
- 1 Cup Water
- 60g Butter
MERINGUE
- 3 Egg Whites
- Pinch Salt
- ⅔ Cup Chelsea Caster Sugar
Additional tips
The meringue will shrink into the centre of the pie if it is not adhered to the pastry edge before baking.
Chelsea Products in Recipe
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Method
Place butter and Chelsea Caster Sugar in a bowl and beat until cream, approx. 5 mins. Add egg and beat well.
Using a plastic spatula, work in sifted dry ingredients then knead to form a soft dough. Cover and refrigerate for 20 mins.
Roll pastry out between two sheets of plastic freezer wrap and line the greased base and side of a fluted, loose bottomed 25cm flan tin. Refrigerate for 30 mins.
Place chilled pastry case on a baking tray, line centre with baking paper and fill with pastry weights. Bake 'blind' at 220°C for 10 mins.
Remove pastry weights and paper from the centre of pastry, reduce temp to 200°C and bake for a further 10 mins. Remove from oven and allow to cool.
Place Chelsea Caster Sugar, cornflour and egg yolks in a heavy based saucepan and stir with a wooden spoon until well blended.
Add passionfruit pulp, water and butter and stir over a medium heat until mixture boils and thickens. Pour into cold pastry case.
Place egg whites and salt into a bowl and beat until soft peaks form. Gradually beat in Chelsea Caster Sugar, beat for 5 mins then, working from pastry edge, pile on top of passionfruit filling.
Bake 160°C for one hour. Serve cold.
9 : Bake 160oC for one hour. Serve cold.
Additional tips
The meringue will shrink into the centre of the pie if it is not adhered to the pastry edge before baking.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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