Orange Meringue Tart

When life hands you oranges…this orange meringue tart is just what you need to make! A buttery shortcrust base with a beautiful orange curd filling, and that fluffy meringue, brúleèd to perfection.  What’s not to love about a meringue tart? A sweet orange curd used freshly squeezed orange juice and orange pulp…you may need to grab that whole pocket of oranges and get baking! 
This orange meringue tart is the ultimate winter indulgence that anyone will love. Lemons are out, oranges are in! 
Save this, you’ll want to try this recipe…VERY SOON, if not right now! 
This recipe makes 1x

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Cooking Methods

  • Baking

Prep Time

40 minutes

Cooking Time

40 minutes

Ingredients

For the Pie Crust:

  • 180 ml (¾ cup) unsalted butter, extra cold and cubed
  • 430 ml (1 ¾ cups) cake flour
  • Pinch of salt
  • 60 ml (¼ cup) cold water

For the Orange Curd:

  • 6 whole eggs
  • 4 egg yolks
  • 250 ml (1 cup) granulated sugar
  • 330 ml (1 1/3 cup) freshly squeezed orange juice
  • 250 ml (1 cup) unsalted butter
  • 5 ml (1 tsp) vanilla extract
  • 1 whole orange

For the Meringue:

  • 3 large egg whites
  • 250 ml (1 cup) castor sugar
  • 5 ml (1 tsp) vanilla extract

Directions

For the Pie Crust

  1. In a food processor add the butter, flour and salt. Pulse on medium speed until a bread crumb texture forms.
  2. Slowly start adding the cold water gradually on medium to high speed until the dough comes together.
  3. Remove the dough from the food processor and shape into a disc. Wrap with plastic wrap and refrigerate for at least an hour.
  4. Preheat the oven to 200°C, spray a 25 cm tin of your choice with non-stick spray.
  5. Once the dough has chilled, roll it out on a lightly floured work surface until it is 5 to 6 mm thick or just larger than your tart tin, gently transfer the dough into your tart tin and press the dough very gently into the bottom and the sides, removing excess dough.
  6. Line crust with baking paper, then fill with blind baking beans (uncooked dry beans). Blind bake* for 30 minutes or until golden brown.
  7. Remove from the oven and allow to cool.
  8. For the Orange Curd:

    1. In a large mixing bowl add the eggs, egg yolks and sugar and beat with an electric beater vigorously for a few minutes, until the mixture is thick and pale and forms a figure 8 on top of the mixture also known as ribbon stage.
    2. Pour the egg mixture in a medium sized saucepan and add the orange juice over medium heat, stirring constantly with a rubber spatula until the curd has thickened about 5-8 minutes, remove it from the heat and add the butter and vanilla, whisking until the butter is completely melted. Allow the orange curd to cool down for at least 20 minutes before using.
    3. For some extra orange flavour chop a whole orange - yes, a whole orange skin and all, remove any pips. Place in a blender and blend until a puree forms, add this to your curd and strain if you still want a smooth filling.
    4. Pour the prepared orange curd into the baked pie crust, spreading it evenly to the edges. Place the tart in the fridge overnight.
    5. For the Meringue:

      1. Place the egg whites into a stand mixer bowl and whisk on high speed for a few minutes, until soft peaks form, add the sugar bit by bit whisking until all the sugar is incorporated and add the vanilla. Whisk on a high speed until thick and glossy.
      2. Spread the meringue on the set tart and use a blowtorch to scorch the meringue. Serve immediately and enjoy the refreshing tart with a cup of tea.

Notes

What does ‘blind bake’ mean?

Blind baking is a culinary term for the process of pre-baking a pie crust or tart shell before the filling is added.