Man, I have not posted my favorite lemon meringue tart recipe here! How is that possible? I love a good lemon meringue tart! It ressembles Hettys classic lemon tart here. However many people prefer something sweeter than lemon. So when I was asked to bake a cake for my landlords birthday party I finally had to the opportunity to make something I had dreamed of for a while: orange meringue tart.
It is sweeter, less tangy and more wintery. By the end of the evening it was all gone. And there were zillions other cakes, too. I only wonder if the only Frenchman who was present, has tested and approved..?
Tarte à l’orange meringuée adapted from 750g
75g confectioner’s sugar
25g ground almonds
1 pinch salt
250g flour (whole einkorn flour works)
1 orange (a juicy one)
2 eggs and 2 yolks
1 small pack rice cuisine (rice cream)
180g sugar (can be confectioner’s)
4 egg whites
1 pinch of salt
150g confectioner’s sugar
How to make the dough
Cube the butter, add the sugar and cream them. Then add the egg, the ground almonds, salt and flour and whisk. Knead some more manually, make a dough ball and put it into the fridge. Let rest there for an hour.
Roll out the dough. Grease a round baking dish and place the dough carefully in it. Cut off overlapping dough (or squeeze it in). Cover it with parchment paper and dry beans to prevent it from rising and bake for 10 minutes at 180 C (356F). After baking, take off the parchment paper with the beans.
Make the orange curd
Squeeze the orange. Mix two eggs and two yolks (set the white aside for the meringue), the cream and the sugar and whisk well. Add the orange juice and stir some more. Pour it on the cake base and bake for 30 minutes at the same temperature as before.
Time to prepare the meringue
Whip four egg whites and one pinch of salt until the mixture stiffens. I like to do so until little peaks form. Then, gently add the sugar while whisking. Once the tart has baked, spread the meringue on the cake. Then back into the oven for ten minutes or until the meringe has slightly browned. Switch off the oven and let the cake sit inside for another 40 minutes, if you’re feeling like having a little crunch to your meringue.
That’s it. It’s a little more involved than most of the cakes I have posted so far, however this would never stop me from making this tart…