This decadent dessert recipe from Niamh Barry of The Wicklow Escape is a real showstopper and makes a stunning addition to any special occasion
- 190g Flour
- 20g Cocoa Powder
- 55g Icing Sugar
- Pinch Salt
- 150g Cold Butter (cubed)
- 1 Large Egg
- 2 Drops Vanilla Extract
- 8 Large Egg Yolks
- Zest and Juice 4 Large Oranges
- 310g Caster Sugar
- 80g Cold Butter
- 1 Leaf of Gelatine
- 250g Caster Sugar
- 65g Water
- 90g Egg White
- For the pastry, add the flour, cocoa powder, sugar and salt to a mixing bowl. Mix for a few seconds until combined. Then add the butter and mix to a bread crumb consistency.
- Add the egg and vanilla and mix until it starts to clump together. Then turn the dough out onto a lightly floured surface and form it into a ball.
- Wrap the dough well and leave to rest in the fridge for at least 1 hour.
- Once the dough has rested, roll it out on a lightly floured surface. Roll the dough out to a 12 – inch circle and line your 10 inch tart tin. Trim the edges of the pastry case and place in the fridge for 30 mins, this will help prevent shrinkage.
- While the pastry case is setting, make your curd and preheat your oven to 180C.
- For the curd, add the egg yolks and caster sugar to a sauce pan and whisk until smooth and combined. Place your gelatine in cold water and leave to soak.
- Zest and juice the oranges and add to the egg and sugar mix. Whisk well until everything is combined.
- Place the pot on a medium heat and cook slowly, make sure to stir with a wooden spoon until the curd becomes thick and coats the back of the spoon.
- Remove your pan from the heat, squeeze out the water from your gelatine and add your gelatine to the curd. Then slowly whisk in the cubes of butter until the curd becomes smooth and thick. Place in a bowl and cover with clingfilm.
- After 30 mins place parchment paper lightly into your tart case, fill with weight (baking beans or rice) and bake for 20 mins.
- After 20 mins remove from the oven and lift out the baking beans and parchment. Return the case to the oven and bake for a further 10 mins, until crust is dry.
- Leave to cool and then fill with the orange curd. Place in the fridge to set.
- Once the tart has set, it’s ready for the meringue. Place the sugar and water into a pot on a medium heat and boil to 121C.
- Whisk your egg whites to medium peaks. Then once your sugar has reached 120C carefully pour it into your egg whites while whisking them on a low speed. Whisk for 10-12 mins until the meringue is thick and shiny.
- Spoon or pipe your meringue on top of the tart, and using a blow torch or the grill, toast the outside of the meringue.
- Serve and enjoy!