Vanilla Bean Honeybell Orange Tart with Chocolate-Spiced Citrus Meringue
- 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
- 1/2 cup egg whites
- 7 ounces granulated sugar
- 1 ounce cocoa powder
- 1/4 teaspoon Chinese five-spice
- Pinch hot chile flakes
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.
Recipe courtesy of Shannon Jordinson, Four Seasons Resort, Palm Beach, Florida