An easy -to -foot and less acidic orange "than his lemon cousin
If you are a lover of sweet tarts and you only know how to make some sponge cake and lemon pie, but you want to do something with oranges, this recipe for "Orange Pie" is going to be great for you.
In addition, this recipe to make orange cake with meringue has a much simpler base than shortcrust pastry: a cookie base with slightly salty touches and very crunchy.
Just like the lemon cream that is made for the lemon pie, we are going to make an orange cream for the filling of our tart. It is prepared the same as the lemon cream but using orange juice. It will be necessary, however, to be careful when preparing it because it thickens due to the action of the egg yolk that gives body to the mixture if it is worked well. If we get too hot and don't stir well, it will curdle, leaving lumps and making a kind of very unpleasant scramble for our dessert.
For the base you need
Crushed crackers, 70 g
Sugar, 25 g
Lard (very cold), 45 g
Salt, a pinch
For the orange cream
Egg yolks, 2
Sugar, 100 g
Orange juice, 120 ml
Orange peel zest
Butter, 65 g
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— sonia depiero Sat Jan 09 05:02:37 +0000 2021
For the meringue
Egg whites, 2
Sugar, 100 g
Salt, a pinch
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Preparation:
Preheat the oven to 180 ºC and prepare the 22-cm tin by placing parchment paper on the base and brushing the edges with butter. Crush the biscuits finely and then combine with the cold butter, sugar and salt. We'll have to get some kind of coarse sand.
Put the base in the mold and flatten it very well with the base of the spoon, leaving the bottom as even as possible. Bake for 10 minutes and let cool on a wire rack.
Meanwhile, prepare the orange cream. To do this, heat the orange juice in a pot where we will later make the rest of the cream. In a bowl on the side, mix the egg yolks with the sugar and gradually pour the juice over them.
Then, transfer this mixture to the pot and cook over medium heat, stirring constantly, until it begins to take shape, but be very careful not to curdle. When it has taken a bit of body, turn off the heat and add the butter, mixing well.
Pour the cream over the mold and place in the oven for 30 minutes. After this time, remove and let cool completely at room temperature. Then put in the oven and let it cool for at least 12 hours.
Finally, beat the egg whites over a soft water bath. When they start to turn coloured, add the sugar and continue beating non-stop. After adding all the sugar and seeing the meringue strong remove from the heat and continue beating without stopping for 10 minutes or until cool.
Put into a pastry bag and place the meringue on the orange cream, making the shape that each one wants. It is always advisable to start from the outside in. Finish by gilding with the torch, being careful not to burn anything.
If you don't have a blowtorch, you can put it for a few minutes in the lower part of the oven (under the heat) with very high heat so that the meringue browns.
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