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Desserts: Vanilla Bean Orange Tart

Source of Recipe

Shannon Jordinson


List of Ingredients

FILLING:
4 egg yolks
12 ounces sweetened condensed milk
4 ounces fresh squeezed honeybell oranges
1 vanilla bean, seeds removed
9 inch prebaked pie shell

MERINGUE:
1/2 cup egg white
7 ounces sugar
1 ounce cocoa powder
1/4 teaspoon Chinese five spice
1 pinch hot chile flakes


Recipe

Preheat oven to 325ºF. 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. Yield: 4 servings