Orange Meringue Tart with Almond Cream

If you like oranges, you should try this following recipe for orange meringue tart with almond cream. This tart is the ultimate winter dessert, as it combines three favorite classic flavors – oranges, meringue and almonds. It’s festive, delicious and perfect on cold winter days.

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Orange Meringue Tart with Almond Cream

24 cm round tart pan

For short crust pastry:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
40 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold water (as needed)

For orange and almond cream:
100 grams whole almonds
100 grams cold butter, cut into cubes
75 grams light brown sugar
Pinch of salt
Zest of one orange
1 large egg
30 ml. orange juice
1 tbsp. all-purpose flour

For candied orange:
3 large oranges
20 grams sugar

For Swiss meringue:
3 large egg whites, at room temperature
120 grams sugar
Pinch of salt
1/2 tsp. vanilla extract

Decoration:
Candied orange peel
Almonds, halved

Preparation:

Crust:

1. In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
4. Wrap in plastic wrap and refrigerate for about an hour.
5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
6. Using a fork create holes in the crust. Freeze the crust for about an hour.
7. Preheat oven to 170c degrees.
8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
9. Bake for about 12-14 minutes.
10. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is lightly golden.
11. Cool slightly at room temperature.

Orange almond cream:

1. In a food processor with a steel blade grind almonds and brown sugar into fine powder.
2. Add cold butter, salt and orange zest and process until mixture is crumbly.
3. Add egg, orange juice and flour and blend until you get a thick cream.
4. Pour the cream over the crust and flatten the top.

Candied orange:

1. Peel the oranges and fillet the “flesh”. Put the orange slices in a small saucepan and add sugar.
2. Cook over medium heat until the sugar melts and the orange softens slightly.
3. Drain and place the pieces of orange on the cream.
4. Continue baking the tart for 10-15 minutes or until the cream is golden and set at the edges, but still slightly soft in the center.
5. Cool completely.

Swiss meringue:

1. In a fireproof bowl put egg whites, sugar and salt.
2. Heat water in a pot to boil.
3. Place the egg whites bowl over the pot of boiling water and gently cook the egg whites mixture until all the sugar is melted and dissolved. It is important to make sure the bottom of the bowl does not touch the water.
4. Transfer the mixture to a mixer bowl and whip on high speed for 10-12 minutes, until very stable and glossy meringue forms. Towards the end of whipping add vanilla extract.
5. Transfer the meringue into a pastry bag fitted with serrated 2 cm piping tip and pipe mounds of meringue on top of the tart.
6. Using a blowtorch, burn the meringue until golden.
7. Decorate with chopped almonds and candied orange peel and serve.

Notes:

• Keep the tart in an airtight container in the refrigerator for 3-4 days.
• Serve at room temperature.
• You can use tangerines or even grapefruit instead of orange.
• You can use any kind of nut you like instead of almonds.