Orange Pie
This Orange Pie includes a crushed biscoff base, smooth orange infused custard finished with a caramelized sugar topping for a truly memorable dessert.
Servings 8
Calories 346kcal
Ingredients
Base
- 250 grams / 8.8 ounces biscoff biscuits crushed
- 90 grams / 3.2 ounces butter melted
Orange filling
- 250 milliliters / 1 cup heavy cream
- ¼ teaspoon sea or kosher salt
- 6 grams / 1 tablespoons orange zest roughly chopped
- 55 grams / 3 large egg yolks room temperature
- 100 grams / ½ cup superfine/caster sugar
- 80 milliliters / ⅓ cup orange juice
Instructions
Base
- Preheat the oven to 180C/350F.
- Place the crushed biscuits in a bowl and stir the melted butter through until the mixture resemble wet breadcrumbs.
- Spoon into your tart dish and press evenly into the base and edges of your dish.
- Bake in the oven for 12 minutes or until lightly matte in appearance.
Orange filling
- Meanwhile, place the heavy cream, salt and 1 teaspoon of the orange zest into saucepan on medium heat and simmer for 3 minutes.
- Remove from the heat and allow to cool for 5 minutes.
- Meanwhile, place the egg yolks, sugar and remaining orange zest in a separate bowl and whisk until the eggs are pale, thick and fluffy, approximately 1 minute.
- Slowly pour ¼ of the warm cream into the eggs, whisking to incorporate and heat the eggs slowly, continue with the remaining cream in stages until completely combined.
- Add the orange juice to the custard mixture and whisk to combine.
- Pour the orange custard into your tart shell, straining, if you prefer. Place the dish into a large baking tray.
- Boil water and pour the water ⅓ up the sides of the tart dish into the large baking tray.
- Slide carefully into the oven and bake for 50 minutes or until it is lightly golden on top and only slightly jiggly in the center.
- Remove and allow to cool to room temperature.
- Place in the fridge for minimum 1 hour to chill.
- Remove when ready to serve and sprinkle a further 30 grams / 2 tablespoons sugar evenly over the top.
- Carefully caramelize the top either with a blowtorch or under the grill or broiler until bubbling and charred.
- Tap, slice and serve.
- Enjoy
Video
Notes
- Orange: Fresh orange juice and zest will give you the strongest infusion of flavor for a truly beautiful depth to your pie.
- Biscoff cookie base: Biscoff cookies aren’t readily found everywhere, so if the best description I have for their flavor is a deep subtle gingerbread tone. If you want to make this and can’t access biscoff cookies in your area, I recommend using half ginger and half graham crackers or digestive cookies in the base.
- Tart dish: A fluted tart dish makes for the traditional tart and is easy to work with. The size of the dish used for this Orange Pie recipe is 21.5 centimeters or 8.5 inches, a medium size.
- Great make ahead dessert: The pie needs to chill in the refrigerator for at least a few hours or overnight to set and enhance the flavors. Just remember to caramelize the sugar crust and serve within 2 hours to maintain its crispness.
- Serve with: Usually I'd recommend serving with a dollop of whipped cream or thick yogurt, but this holds it's own without anything on the side.
Nutrition
Calories: 346kcal