Maggie has outdone herself this time! Made with vino cotto, dark chocolate and a lemon and blood orange curd, this recipe will blow your mind.
To make the pastry, combine flour, icing sugar, salt, hazelnut meal and diced butter in a food processor, pulse until fine crumbs are achieved. Add the yolk and cold water, pulse until just combined. Shape into a flat disc, wrap in cling film, and refrigerate until rested for 15-20 minutes. Lightly flour the bench and roll out about 300g of the pastry 3-4mm thick. Roll out pastry and line a 20cm round fluted loose-based tart tin with pastry extended to about 3mm above the rim. Refrigerate for 4-5 minutes or until firm.
To make the curd, place blood orange juice into a large saucepan and reduce by half or until 300ml. Combine sugar, lemon juice, cornflour, yolks and egg in a bowl and stir with a whisk until combined. Add sugar mixture to the blood orange juice and whisking constantly, cook over medium heat for about 4-5 minutes or until thick and smooth. Remove from heat and whisk in the butter. Strain into a swiss roll pan and press a piece of baking paper over the surface (to prevent a skin from forming) and refrigerate until chilled.
To cook the pastry, pre-heat oven to 175°C fan-forced. Blind bake pastry case for 20-25 minutes or until base is golden and dry. Brush the pastry case with a thin layer of egg yolk. Return to the oven for 3-4 minutes or until dry. Then brush the base of the pastry case with melted chocolate. Refrigerate until chocolate sets.
To make the chocolate meringue, place egg whites into the bowl of electric mixer and whisk egg white until peaks. Continue to whisk, raining in the caster sugar, in batches, for about 3-4 minutes or until thick and glossy. Whisk in the cornflour, cocoa and vino cotto. Remove from mixer. Fold in the chocolate until just combined. Spoon into a piping bag fitted with a 1.5cm plain nozzle.
To fill, spoon the curd into the tart case, smoothing over with the back of a spoon. Pipe 3cm high dot peaks of the chocolate meringue over curd filling and bake at 175°C fan-forced 18-20 minutes or until meringue is golden and firm. Stand in tin 5-10 minutes. Remove pie completely from tin, dust with cocoa and transfer to serving plate. Stand for 1 hour before slicing.
This recipe has not been edited or tested by the Bake Off Food Department.
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