Chocolate Orange Meringue Pie

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The chocolate pastry, zesty orange filling and fluffy meringue topping is the perfect chocolate orange dessert!

about 8 - 10 slices

Medium 90 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Orange Meringue Pie

For the Chocolate Pastry:

175 g Plain Flour
140 g Unsalted butter
40 g Dr. Oetker Fine Dark Cocoa Powder
80 g Icing Sugar
2 Egg Yolks
about 15 - 30 ml Water (1-2 tbsp, cold water)

For the Orange Filling:

5 Medium Eggs
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 Dr. Oetker Valencian Orange Extract (1 tsp)

For the Meringue Topping:

4 Dr. Oetker Free Range Egg White Powder Sachets
150 g Caster Sugar

preparation

Preparation

For the Chocolate Pastry

Step 1: 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.

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.

To make the Filling

Step 4: 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.

Baking your Pastry Case

Step 5: To prepare your pastry case, lightly grease an 8” round fluted pastry tin.

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.

To Make the Meringue

Step 9: 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.

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! 

Nutritional Information for the recipe Chocolate Orange Meringue Pie

Per Serving Per 100 g / ml
Energy 2135 kJ
510 kcal
1444 kJ
345 kcal
Fat 26.31 g 17.78 g
Carbohydrate 57.64 g 38.95 g
Protein 9.49 g 6.41 g

preparation

Preparation

For the Chocolate Pastry

Step 1: 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.

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.

To make the Filling

Step 4: 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.

Baking your Pastry Case

Step 5: To prepare your pastry case, lightly grease an 8” round fluted pastry tin.

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.

To Make the Meringue

Step 9: 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.

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! 

Nutritional Information for the recipe Chocolate Orange Meringue Pie

Per Serving Per 100 g / ml
Energy 2135 kJ
510 kcal
1444 kJ
345 kcal
Fat 26.31 g 17.78 g
Carbohydrate 57.64 g 38.95 g
Protein 9.49 g 6.41 g
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