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
- 227 grams / 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
- 90 grams / 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 a 21.5 cm or 8.5 inch 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. A medium sized tart dish was used here.
- 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