Category Archives: Pies

Citrus Lovers Dessert Tart by Kim Vanzi

Posted by firenzemom in Cooking Challenge, Desserts, Pies, Round 5 Citrus

Citrus Lovers Dessert Tart

Really I think it should be called Citrus Lovers Dessert With Lots of Patience. I say this because it is really important to wait for it to cool down before sticking into the refrigerator.

FOR THE CRUST:

113g  butter
57 g castor sugar
170g  0 flour

Beat the butter and sugar together and fold in the flour, Press into a tart pan.  Bake at 175oC for 15 mins (golden brown). Allow to cool.

FILLING:

1 can 397g Sweetened Condensed Milk
4 eggs
125g butter, chopped
3 LARGE lemon juiced and chopped zest of one
1/2 cup of blood orange juice
2 tbsp brown sugar

Slightly beat eggs add condensed milk and place bowl on water bath on stove. Make sure the bowl does not touch the water.  Stir until mixture coats the back of a wooden spoon. Remove from heat, whisk in butter, then lemon rind and juice and allow to cool but not set.  Spoon filling into crust, bake for 20 minutes until slightly set will set more on cool down.  Once cool put in refrigerator overnight.  Now you can serve the next day as is with some powder sugar on top or you can do a slight crisp on top with some brown sugar.  Sprinkle the brown sugar over the top cook under the grill until the sugar is melted and golden.  Again cool completely and refrigerate if you like it cold if not you can cool completely and serve slightly warm with a dusting of powder sugar.

Adapted from:

Grand Marnier and Orange Chiffon Pie by Sarah Topps

Posted by firenzemom in citrus, Cooking Challenge, Desserts, Fruit, Pies, Round 5 Citrus

Grand Marnier and Orange Chiffon Pie by Sarah Topps

From one of my old cook books “New Creative Cusine’
Photo from book, but hoping to take my own by the weekend as unable to shop for ingredients at the minute!

It was always a winner at wedding or birthday parties and is more creamy, delicious and light than a cheesecake. The crunchy nut crust is a slightly different variation of a plain cheesecake base too:

Grand Marnier and Orange Chiffon Pie

For the crust:
125g sweet biscuit crumbs
75g melted butter
2 tbsp runny honey
50g chopped walnuts
1 tsp finely grated orange rind

For the filling:
3 eggs, separated
1 tsp cornflour
90g castor sugar
1 tsp finely grated orange rind
125ml fresh orange juice
2 tsp powdered gelatine
5 tsp cold water
3 tbsp Grand Marnier or orange liqueur
125ml whipping cream

1. Mix all the ingredients for the crust together and warm gently in a pan on the stove for 3 minutes.
2. Press onto the base of a greased 8 to 9″ round spring-form tin.
3. Place in the fridge to chill.
4. Beat the egg yolks, cornflour, castor sugar and orange rind.
5. Soak the gelatine in cold water.
6. Cook the egg yolk mixture over a double boiler, stirring constantly until it thickens like custard.
7. Remove from the heat and add the Grand Marnier.
8. Add the softened gelatine and stir in. Leave to cool and thicken slightly.
9. Whisk the egg whites with a pinch of salt and then fold into the orange mixture with the whipped cream.
10. Pour over the chilled base and leave to set in the fridge.
11. Once set, decorate with chopped walnuts and cream.