Recipe courtesy of Shannon Jordinson
Vanilla Bean Honeybell Orange Tart with Chocolate-Spiced Citrus Meringue
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 812
- Total Fat
- 27
- Saturated Fat
- 12
- Carbohydrates
- 134
- Dietary Fiber
- 4
- Sugar
- 99
- Protein
- 16
- Cholesterol
- 175
- Sodium
- 401
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
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.