This is a three stage recipe
Stage 1: Pre-baked pie crust
Stage 2: Orange curd
Stage 3: Meringue
Stage 1 pre-baked pie crust
Ingredients
11/4 cups (170gms) all purpose flour
1/2 tsp salt
1 tsp granulated white sugar
6 tbsp (85gms) cold unsalted butter, diced
2 tbsp (28gms) cold shortening (or lard) diced
2-4 tbsp ice-cold water
Pre-baked Pie Crust:
In a food processor, place the flour,salt and sugar and process until combined.Add the cold butter and shortening and process (using the pulse button), until the mixture is crumbly (resembles coarse meal).Pour the ice water, one tbsp at a time, through the feed tube and process(pulse) just until the dough is moistened and starts to clump together when pinched(it should not be a solid ball of dough).Turn the dough out onto your counter and gather into a ball.Flatten into a 5 inch disk, cover with plastic wrap, and refrigerate for about 30-60 mins or until firm enough to roll out.
On a lightly floured surface, roll out the pastry to fit a 8 or 9 inch (20 to 23 cm)pie or tart pan.To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll.When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, and unroll onto the bottom and up the sides of the pan.Trim and flute the edges of the pastry.
Cover and chill the pie crust while you preheat the oven to 425 F (215 degrees C)
Remove the pie crust from the refrigerator and prick the bottom (or spray)a large round of parchment paper or aluminium foil and place it, buttered side down, on to the pie crust.Fill with pie weights, beans or rice and bake the crust for about 15 mins or until the sides of the pastry have started to brown.
Remove from oven, remove the parchment and weights.Reduce the oven, temperature to 375F(190C) and continue to bake for about 10 mins.
Stage 2:Orange Curd
Ingredients
6 large egg yolks
3/4 cup granulated white sugar
2 tbsp cornstarch
1 heaping tbsp finely grated orange zest
3/4 cup freshly squeezed orange juice(about 3 oranges)
1 stick unsalted butter(40oz)cubed
Direction
1.In a large heat proof bowl, whisk the egg yolks lightly.
2.In a medium saucepan, stir together the sugar and cornstarch whisk in the zest and juice until the sugar and cornstarch are dissolved.Cook on medium heat, whisking vigorously, until thickened and just beginning to bubble, about 2 mins.
3.Slowly, pour the hot orange mixture into the egg yolks in a thin stream while whisking vigorously in order to heat the yolk gradually and gently.Once the hot mixture has been whisked into the yolks pour and scrape everything back into the saucepan.Cook over medium low heat, whisking constantly, until it comes to a gentle boil, lowering heat if necessary so it doesn't burn , continue to cook and where until thickened about 30 seconds.
4.Remove the curd from the heat and whisk in the butter 1 or 2 cubes at a time,until all the butter in incorporated and the curd is smooth and thick.If desired strain the curd through a fine mesh sieve, pressing with a spatula or the back of a spoon.Scrape the curd into a bowl or large measuring cup and cover with plastic wrap, pressing the wrap directly onto the surface of the curd to keep a skin from forming.Let cool to room temperature before refrigerating for several hours or preferably, overnight.
Stage 3:For the Meringue
6 egg whites
3/4 cup sugar
1/4 tsp cream of tartar
pinch salt
1 tsp vanilla essence
1.Whip egg whites, vanilla salt and cream of tartar to soft peaks
2.Very gradually add the sugar in a continuous slow steady stream while continuing to beat the egg whites.
3.Spoon onto the orange curd in the tart making sure that the meringue touches the crust all the way around the tart.This will help to prevent the meringue from shrinking.
4.Bake in a 400F over for about 10 min or until the meringue is well browned.Cool tart thoroughly in the refrigerator before serving.Keep refrigerated.
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