Chocolate Orange Meringue Pie

Step 2: 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.

Step 3: Wrap your pastry in cling film and place in the fridge for 30 minutes to chill and rest.

Step 6: 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.

Step 7: 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

Step 8: 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.

Step 10: 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!

Step 11: Leave your Chocolate Orange Meringue Pie to cool a little bit before digging in!