Recipe courtesy of Shannon Jordinson
Vanilla Bean Honeybell Orange Tart with Chocolate-Spiced Citrus Meringue
- Level: Intermediate
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
- Yield: 4 servings
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.
