For the recipe Chocolate Orange Meringue Pie
|175 g||Plain Flour|
|140 g||Unsalted butter|
|40 g||Dr. Oetker Fine Dark Cocoa Powder|
|80 g||Icing Sugar|
|about 15 - 30 ml||Water (1-2 tbsp, cold water)|
|140 g||Caster Sugar|
|140 ml||Double Cream|
|about 100 ml||Freshly Squeezed Orange Juice (2-3 oranges)|
|10 g||Orange Zest (5 tsp)|
|5 ml||Valencian Orange Extract (1 tsp)|
|4||Dr. Oetker Free Range Egg White Powder Sachets|
|150 g||Caster Sugar|
First up, make the pastry; mix the flour, Cocoa Powder and icing sugar together in a bowl. Rub in
the butter until your mixture resembles breadcrumbs.
Pop in your egg yolks and add a splash of cold water. Mix together and tip out on to your clean
surface and bring together lightly into a ball. – try to handle your pastry as little as possible to give it that lovely melt in the mouth texture when baked. It also helps to have cold hands when working with pastry so keep running them under cold water if your hands are warm.
Wrap your pastry in cling film and place in the fridge for 30 minutes to chill and rest.
While your pastry is chilling it’s time to make your filling. Pop all your filling ingredients into a large bowl and mix together. Leave on one side until you need to fill your tart.
To prepare your pastry case, lightly grease an 8” round fluted pastry tin.
Once your pastry has chilled lightly flour your work surface and roll out the pastry until about
1/2cm thick. Gently lift the pastry into the tart tin – top tip; fold your pastry over your rolling pin and lift into your pastry tin this help stop the pastry from cracking as it’s lifted. You your hands to push the pastry into the edge and sides of the tin, don’t worry if the pastry cracks it can easily be pushed back together using a little pressure. Leave the excess pastry over the top of the case until it has been blind baked. Using a fork poke holes evenly across the surface of the pastry and pop back into fridge for 30 minutes to chill.
Heat oven to 180℃/160℃ fan oven/Gas Mark 6. Once your pastry case has chilled, line with baking parchment and fill with rice or baking beans. Bake for 10 minutes, then remove your pastry case from the oven and Remove the baking parchment and baking beans – be careful these are really hot! Grab a serrated knife and gently remove the excess pastry over the top of the case. Bake your pastry case for another 15 minutes
Once your pastry is baked remove from the oven and pour in your orange filling and bake again for 30-35 minutes until the middle is just set – the filling might bubble up during baking but it will flatten as it cools. Remove from oven and leave to cool in the baking tin on a cooling rack.
While the tart is cooling it’s time to make the meringue topping. Firstly, make up your egg white powder following the instructions on pack. Beat with an hand held electric whisk until softly peaking. Gradually beat in the sugar, a tablespoonful at a time, beating well between each addition until the meringue is thick and glossy.
Once your tart is cool, pop your meringue in a piping bag with an open star nozzle. Pipe meringue peaks over the top of the tart to cover the orange filling. Return to the oven for a few minutes until the meringue peaks are golden or toast the top of the meringue with a blow torch until the meringue peaks are golden brown. Watch very closely as the meringue will brown very quickly!
Leave your Chocolate Orange Meringue Pie to cool a little bit before digging in!
To ensure your pastry has a lovely melt in the mouth texture, keep all your ingredients as cool as possible and avoid over handling the pastry.
Add your meringue filling just before serving as it will not hold for long.
|Per Serving||Per 100 g / ml|
|Fat||26.31 g||17.78 g|
|Carbohydrate||57.64 g||38.95 g|
|Protein||9.49 g||6.41 g|