On the menu: Hugh Acheson's Chess Pie

For the pie dough

400g unsalted butter, at room temperature

175g granulated sugar

pinch of salt

1 egg

1tsp vanilla extract

450g all‑-purpose (plain) flour

To finish the pie

225g granulated sugar

450g unsalted butter, at room temperature

pinch of salt

6 egg  yolks

2 egg whites

75ml water

1tsp white-wine vinegar

2 tsp vanilla extract

2–3 tbsp all-purpose (plain) flour

For the sorghum zabaglione

225ml heavy (double) cream

4 egg yolks

60ml sorghum syrup

grated zest of 2 lemons, juice of 1

1 vanilla bean, scraped

175ml  Champagne

For the spicy mango

150g peeled and diced mango

2tbsp Moscato d’Asti wine

½tsp red chili flakes

For the pie dough

Place the butter, sugar, salt, egg, and vanilla in a small mixer bowl and mix at low speed using a paddle attachment until just combined. Some small pieces of butter should be left unincorporated.

Switch to the dough hook and slowly add the flour, mixing on low speed until the dough is just smooth. If it is overmixed, it will be difficult to roll out.

Place the dough on a parchment-lined baking sheet and press as flat as possible to chill quickly. This will also make the rolling out process quicker and avoid overworking the dough.

Refrigerate for about 30 minutes until firm enough to work with.

Roll the dough on a lightly floured board to the desired thickness.

Cut circles and line clean, ungreased tart pans with dough. Maintain a consistent thickness by not pressing the dough too tightly into the pans. Chill until ready to fill and bake. If you have extra dough, wrap it tightly in plastic wrap (clingfilm) and freeze for later use.

To finish the pie

Preheat the oven to 375ºF (190ºC).

Using a stand mixer with a  paddle attachment, cream the sugar, butter, and salt until light and fluffy. Lower the speed to medium and mix in the egg yolks and whites for about 2 minutes.

Add the water, vinegar, and vanilla and mix until fully incorporated.

If the batter appears broken or thin, add a little flour to bring it together.

Pour the filling into the chilled tart shells and bake for 20–25  minutes. To avoid soggy bases, bake them on oven tiles.

For the sorghum zabaglione

Whip the cream to stiff peaks and place in the refrigerator.

In a large stainless steel bowl, whisk the egg yolks with the syrup, lemon zest, lemon juice, vanilla, and Champagne. Place over a water bath on the stove top and whisk carefully but vigorously until foamy and thick.

Remove from the heat and continue whisking until thick and cool.

Fold the zabaglione base into the whipped cream and set aside.

For the spicy mango

In a small bowl, macerate the  mango in the wine.

When ready to serve, sprinkle the mango with chili flakes.

To serve

Cut each chilled pie into two and arrange slightly overlapping on each plate.

Spoon about 2 tablespoons of mango next to the pies.

Spoon zabaglione over the pies and serve.

Serves 6