Classic Meringue-Topped Shortcrust Pastry

Ingredients:

For the Dough:

• • 2 egg yolks (reserve the whites for the meringue)

• • 250g (2 cups) all-purpose flour
  • Pinch of salt
  • 1 teaspoon vanilla extract or vanillin

• 160g (⅔ cup) cold butter, cubed
• 100g (⅓ cup) sour cream

For the Meringue:

• • 2 egg whites
  • Pinch of salt
  • 100g (½ cup) sugar

• 1 teaspoon vanilla extract or vanillin

Optional:

• • Powdered sugar for dusting

Steps to Make the Classic Meringue-Topped Shortcrust Pastry:

Step 1: Prepare the Shortcrust Dough

1. 1. In a large bowl or food processor, combine the all-purpose flour, pinch of salt, and cubed cold butter. If using a food processor, pulse the ingredients until the mixture resembles coarse crumbs. If doing it by hand, rub the butter into the flour with your fingertips until the mixture is crumbly.

1. Add the egg yolks, vanilla extract (or vanillin), and sour cream to the mixture. Mix until the dough begins to come together. You may need to add a teaspoon or two of cold water if the dough seems too dry, but be careful not to overwork it.
2. Once the dough has come together, shape it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough will help it firm up and prevent shrinking during baking.

Step 2: Roll and Bake the Pastry Base

1. 1. Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough into a circle about 2-3mm thick.
   2. Carefully transfer the dough to a tart or pie pan, pressing it gently into the edges. Use a rolling pin to trim off any excess dough from the edges.
   3. Prick the base of the dough with a fork to prevent it from puffing up during baking. Line the pastry with parchment paper and fill with pie weights or dried beans to keep it from rising.

1. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown. Remove the parchment paper and weights, and bake for an additional 5-7 minutes to ensure the base is fully cooked and crisp. Set aside to cool.

Step 3: Make the Meringue

1. 1. While the pastry is cooling, make the meringue. In a clean bowl, beat the egg whites and a pinch of salt using an electric mixer on medium speed until soft peaks form.

1. Gradually add the sugar, about one tablespoon at a time, while continuing to beat the egg whites on high speed. Once all the sugar has been added, continue beating until stiff, glossy peaks form. Add the vanilla extract or vanillin and mix briefly to incorporate.
2. Be careful not to overbeat the meringue, as it can become dry and brittle. The meringue should be smooth and shiny.

Step 4: Assemble and Bake the Meringue-Topped Pastry

1. 1. Once the pastry base has cooled completely, spoon or pipe the meringue onto the crust, covering the surface completely. You can create decorative swirls or peaks with the back of a spoon or a piping bag.
   2. Place the assembled tart in the oven and bake at 180°C (350°F) for 10-15 minutes, or until the meringue is golden brown and crisp on top. Keep a close eye on the meringue to avoid overbaking or burning.
   3. Once the meringue is golden, remove from the oven and let the tart cool completely before serving.

Step 5: Serve

• Once the meringue-topped shortcrust pastry has cooled, dust the top with a light sprinkling of powdered sugar, if desired. Slice into wedges and serve. The dessert is best enjoyed within a few hours of baking when the meringue is still crisp and the pastry base is fresh.