Butter Pie Pastry 3 Ways: Dark Choc & Ganache, Lemon Meringue and Cinnamon Apple

Recipes by Thando Manyoni


For the pie crust:
2 ½ flour
1 cup cold Mooi River Salted Butter, cubed
1/3 – 2/3 cup ice water

Lemon curd filling:
4 egg yolks
1 egg
2/3 cup sugar
1 tbsp lemon zest
½ cup freshly squeezed lemon juice
100g Mooi River Salted Butter, cubed

For the meringue topping:
4 egg whites
220g castor sugar

For the dark chocolate filling:
175g dark chocolate, chopped
½ cup cream
2 tbsp Mooi River Salted Butter
1 cup fresh raspberries
Flaky salt (Optional)

For the cinnamon apple filling:
2 granny smith apples, cored, peeled and diced
3 tbsp Mooi River Salted Butter
¼ cup brown sugar
½ tbsp ground cinnamon

How To Make Butter Pie Pastry 3 Ways

  1. To make the crust; place the flour in a large bowl and cut in the butter until crumbly.
    Gradually add the ice water, tossing with a fork until dough hold together when pressed.
    Shape the dough into a large ball. Wrap with clingwrap and refrigerate for 1 hour.
  2. In the meantime, make the lemon curd filling by bring a pot of water to a boil then reducing to a simmer. Place the egg yolks, sugar, lemon zest, lemon juice and salt in mixing bowl and place over the simmering water. Whisk constantly until the mixture begins to thicken, for about 10 minutes. Until the mixture coat the back of a spoon. Remove from the heat and whisk in the butter. Pour the curd into a bowl and cover with cling wrap, directly on the surface of the curd to prevent a skin from forming. Cool completely.
  3. Make the apple filling by melting the butter in a large skillet over a medium-low heat. Add the apples, brown sugar and cinnamon and stir. Reduce the heat to low and cook for 5-10 minutes or until apples are tender.
  4. Preheat the oven to 180C and prepare tartlet cases with baking spray. On a lightly floured surface roll the dough out to5-8mm thick. Using a tartlet case to measure, cut out disks that are 2cm larger than the case. Press the crust into each case and blind bake int to oven for 8 minutes. Remove the bean and parchment paper and bake for a further 5 minutes. Remove from the oven and cool completely.
  5. In the meantime, make the dark chocolate filling by placing the chocolate and butter in a bowl. Heat the cream in a saucepan until just barely simmering and pour over the chocolate. Stir until smooth. Pour the chocolate ganache into a third of the cooled tart shells. Place in the fridge for 1-2 hours or until set.
  6. Spoon the cinnamon apple mixture into a third of the tart shells and set aside.
    Spoon the lemon curd into the remaining tart shells. Make the meringue by beating the egg white until stiff. Add the sugar 1-2 tablespoons at a time, until glossy. Spoon the meringue over the lemon curd tarts and blow torch. Once the chocolate tarts are set, top with fresh raspberries. Serve all the tarts!

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