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1
To make the dough, process the flour, salt and sugar in a food processor until pea-sized crumbs form.
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2
Add the butter in batches, pulsing to a granular consistency.
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3
Turn out into a bowl.
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4
Add the chilled water in batches, mixing by hand until the dough is just combined.
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5
Wrap in plastic wrap and refrigerate for 1 hour.
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6
Roll out the dough on a floured surface to about 3mm thick.
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7
Press into a 24cm floured pie dish, or into six 10cm floured dishes.
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8
Trim off the excess, then crimp the edge and prick the base with a fork.
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9
Freeze for 1520 minutes, to solidify the butter in the pastry.
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10
Meanwhile, start preparing the filling.
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11
Preheat the oven to 180C.
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12
Put the sweet potatoes on a baking tray and bake for 45 minutes to 1 hour, or until tender.
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13
Remove from the oven and leave to cool.
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14
Turn the oven down to 160C.
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15
Cover the dough with a sheet of baking paper, then weigh the paper down with baking beads, dried beans or uncooked rice.
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16
Blind bake a large pie for 2530 minutes, and the smaller ones for about 15 minutes, or until the pastry is golden.
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17
Meanwhile, finish off the filling.
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18
Cut the sweet potatoes in half and scoop the flesh into a food processor.
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19
Add the spices, salt, sugar and vanilla seeds and puree until smooth.
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20
Add the eggs one at a time, then the condensed milk the batter should be thick, not runny.
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21
Turn the oven down to 150C.
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22
Pour the filling into the pre-baked pie crust and bake for 45 minutes, or until set into a custard.
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23
Drizzle with the golden syrup and bake for a final 15 minutes.
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24
Remove from the oven and leave to cool for 30 minutes.
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25
To prepare the whipped marshmallow, spray a baking dish with cooking oil, then dust with 1 tablespoon of the icing sugar.
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26
Put the remaining icing sugar in a large bowl, mix the cornflour through and set aside for dusting the marshmallow.
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27
Combine the liquid glucose, caster sugar and 200 ml water in a saucepan and heat until the sugar has dissolved.
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28
Continue cooking until the mixture reaches 120C on a sugar thermometer.
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29
Meanwhile, using an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
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30
Now gradually add the hot glucose syrup; when all the sugar is incorporated, the egg whites will be shiny, tacky and fluffy.
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31
Continue whipping for 10 minutes on high speed until the mixture is cool.
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32
Dissolve the gelatine in 200ml water and let it 'bloom' for 7-8 minutes.
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33
Microwave at 20 second intervals until the gelatine is completely dissolved and warm; do not allow to boil.
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34
Working quickly, pour the gelatine mixture into the egg whites while they're still being whipped.
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35
Top the pie with the whipped marshmallow, using a spatula to create meringue-like peaks.
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36
Now refrigerate the pie for at least 4 hours, to set the marshmallow and filling.
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37
Torch the marshmallow topping with a kitchen blowtorch until golden brown, as you would a meringue.
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38
Enjoy the same day, drizzled with extra golden syrup.
