Tag Archives: Blind-baking

The Soiree Pie! (Orange Meringue Pie)

10 Nov

Oranges hold a very special place in my heart.  I was born and brought up (till the age of 11) in the Orange City of India – Nagpur. I still have memories of the house filled with the fragrance of fresh oranges from my granddad’s orange farms every year starting October, all the way till February.  Even today, like a child I wait for the orange season and even more thinking about the desserts I’ll make using this delightful fruit.

This time I knew I was going to make a tart with oranges but was pretty clueless till the last minute about the other ingredients. But closer to baking time I pretty much knew what my pie would look like. So this is essentially a pie with a layer of chocolate ganace, fresh oranges and French Meringue.

I’m going to divide this recipe in four different parts and in the end I will tell you how to put it all together and I suggest you follow the same order. With this recipe you can put together a medium sized pie.

Step 1 – Chocolate Ganache

Ingredients

80 ML Fresh Cream

100 Gms Dark Chocolate (Cooking chocolate is preferred but I chose to use Lindt Dark Chocolate)

Image

Start with the chocolate ganache first because it takes the longest to set. On a double boiler mix the cream and chocolate until it has mixed completely. Now pour it in a bowl, let it cool and place it in the fridge for atleast 3-4 hours (best way to do this is to let it set overnight).

Image

Step 2 – Sweet Paste

Ingredients

100 gms Flour

80 gms Butter (melted)

3 Teaspoons Egg

40 gms Icing Sugar

A pinch of salt

Image

Mix all the ingredients and knead the dough. Remember not to over knead it. If you feel the dough is not moist enough, sprinkle some water but remember not to make it runny. Now wrap the dough in a clean wrap and place it in the fridge for half an hour.

Image

Once the dough is out, butter a pie plate and place the rolled dough in it. Adjust the dough around the plate in gentle upward direction so it is equally distributed.  Remember your pie is going to hold a few things inside so it shouldn’t be too thin at the same time it should be easy to bite into, so it can’t be too thick either. After trimming the edges with a knife, blind bake it in a pre-heated oven at 180 degrees for atleast 20 mins or till turns golden brown.

Image

Step 3- Fresh Oranges

Dice two fresh oranges in small pieces (without the peal ofcourse) and place them in the fridge.

IMG_5927

Step 4 – French Meringue

Ingredients

2 Eggs

80 Gms Caster Sugar

IMG_5928

Carefully pour only the egg whites in a bowl. Now start whisking it with an electric whisker. Once the egg white starts getting a little fluffy, start folding in the sugar slowly.

Image

Keep whisking it (for atleast 5-7 minutes) until the meringue starts to look shiny. One trick to know if your meringue is done is to turn the bowl with the meringue upside down. If it’s not runny and stays in the bowl, your meringue is done.

Image

Step 5

Now is the time to put it all together. Once your pie is out of the oven, let it cool down. Pour the chocolate ganache in the pie.

Image

Next, place the fresh oranges on the chocolate ganache.

Image

You can either make a pattern with the meringue on top or cover the pie with a layer of meringue.

Image

Garish it with some chocolate chips and your pie is ready to be served.

Image

 

Advertisements