Nutrition Information (per serving)
calories
170
protein
6 g
sodium
120 mg
carbohydrates
20 g
fat
7 g
fiber
0 g
cholesterol
57 mg
Servings
16
Ingredients
Pâte Brisée
1 cup all-purpose flour
¼ tsp sea salt
3 Tbsp cane sugar
¼ cup cold unsalted butter, diced
4-6 Tbsp ice water
3 cups 1% milk
¼ cup heavy cream
¼ cup cornstarch
½ cup brown sugar
1½ tsp pure vanilla extract
¼ tsp sea salt
3 egg yolks
4 Tbsp unsalted butter
¼ cup brown sugar
2 Tbsp scotch
2 cups egg whites
¼ cup cane sugar
1 pinch cream of tartar
Instructions
- Preheat oven to 350F.
- Place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pâte brisée to a 12-inch circle. Place in a 10-inch tart pan and lightly press into pan. Bake using pie weights or 1 to 2 cups dried beans for 15 minutes.
- In a medium, heavy saucepan, combine milk, heavy cream, cornstarch, sugar, vanilla and salt. On medium heat, whisk the mixture until it thickens.
- Slowly mix egg yolks into the milk mixture.
- In a small saucepan, combine butter and sugar until thick and smells like caramel. Add into milk mixture and whisk in scotch.
- Pour filling into prepared pie shell and bake for 20 to 25 minutes until set. Let cool for 2 hours.
- Whip egg whites with sugar and cream of tartar until peaks form. Top the pie. Bake at 350F for 4 to 6 minutes until meringue browns. Cut into 16 slices.
