Vanilla Bean Honeybell Orange Tart with Chocolate-Spiced Citrus Meringue

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Honeybell orange filling:
  • 4 egg yolks
  • 12 ounces sweetened condensed milk
  • 4 ounces freshly squeezed honeybell oranges
  • 1 vanilla bean, seeds removed
  • 1 (9-inch) pre-baked pie shell or 4 (3-inch) pie shells
  • Meringue:
  • 1/2 cup egg whites
  • 7 ounces granulated sugar
  • 1 ounce cocoa powder
  • 1/4 teaspoon Chinese five-spice
  • Pinch hot chile flakes
Directions
  • Preheat oven to 325 degrees F.

  • Whip the egg yolks until thick. Add the condensed milk and slowly add the juice and vanilla bean and mix well until blended. Pour the mixture into the pre-baked shell and bake for 8 to 10 minutes. Once the pie is ready let cool and set aside in refrigerator.

  • To make the meringue, dissolve the egg whites and sugar together over a double boiler. Whip on high speed until volume increases and meringue has medium peaks. Add the cocoa and the spices and fold until all ingredients are well incorporated.

  • To serve, top the pie with the meringue and torch the meringue or place in broiler to slightly brown the top.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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