Page 270 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Preheat the oven to 350°F (175°C). Roll the dough into a loose 10-
inch (25-cm) round between ⅛ and ¼ inch (3 and 6 mm) thick, then

line an 8-inch (20-cm) tart pan with it. Trim the edges so they are
flush with the rim of the pan, dock the dough, and freeze it for 20
minutes.
2

. Line the crust with parchment, fill it with pie weights or dried beans,
and bake it for 15 minutes. Remove the weights and parchment
and bake the crust for 10 minutes more, or until the bottom is
browned and baked through. Allow the crust to cool to room
temperature.

Procedure for the meringue

1
. Place the egg whites, salt, and ground ginger in the bowl of a stand
mixer fitted with the whisk attachment. Whip until the egg whites
become white and foamy (but don’t mix to the point of stiff peaks or
dryness).

2
. Meanwhile, combine the sugar and water in a heavy saucepan
over low heat, and cook, stirring, until the sugar granules have
melted. Raise the heat to medium-high, stop stirring, attach a

candy thermometer, and heat the syrup until the temperature
reaches 234°F (112°C).
3
. With the mixer running on medium-high speed, slowly pour the

sugar syrup down the side of the mixing bowl and into the egg
whites. Increase the speed to high and whip until you achieve stiff,
white peaks.

Assembly
Spoon the rice pudding into the crust and smooth the surface with

the back of a spoon. Transfer the meringue to a piping bag fitted
with a star tip and pipe decorative dollops over the entire surface of