Recipe: Indulgent baked Alaska pies
Who doesn't love a show stopper at tea time? Hannah Miles indulgent desserts fit the bill - just don't eat them all at once!
- Put the flour, salt, sugar and vanilla in a bowl. Mix in the butter to form a soft dough. Press the dough out into the pans so that it goes up the sides and base of each pan. Chill for 1 hour.
- Heat oven to 180°C. Line the shortbread with baking parchment and fill with baking beans. Bake for 20–25 minutes.
- Meanwhile, heat the sugars in a saucepan with the butter until the sugar has melted. Cool for a few minutes, then whisk in the cream.
- Return the pan to the heat and boil gently for a few minutes until the sauce thickens. Cool.
- When you are ready to serve, prepare the topping. Heat the sugar with 60ml of water in a saucepan and bring to the boil. Whisk the egg whites to stiff peaks and then add the hot sugar syrup in a steady stream, slowly whisking all the time until the meringue is stiff.
- Put each pie crust on a serving plate and fill with scoops of ice cream. Drizzle with a little of the cooled caramel sauce, then spoon or pipe the meringue over the top in swirled peaks. Toast the meringue with the blow torch until golden brown, then serve immediately
For the shortbread:
- 220g plain flour
- Pinch of salt
- 60g soft dark brown sugar
- 1 tsp vanilla extract
- 150g butter, softened
For the caramel sauce:
- 50g soft dark brown sugar
- 50g caster sugar
- 100g butter
- 250ml double cream
For the Alaska topping:
- 200g caster sugar
- 3 egg whites
450ml caramel ice cream
6 loose-bottomed, 10cm round tartlet
chef's blow torch
Serve any remaining sauce with the pies. They won't keep – not that we think this will be
Recipe courtesy of: Sweetie Pie by Hannah Miles