Pie and Pastry Bible (55 page)

The meringue is spangled with unsweetened grated chocolate, which provides warmth and sweetness against the tart orange.

OVEN TEMPERATURE: 300°F., THEN 350°F. • BAKING TIME: 17 TO 25 MINUTES SERVES: 6 TO 8
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
Basic Flaky Pie Crust for a 9½-inch tart shell (page 22), prebaked and still warm		12 ounces	340 grams
½ large egg white, lightly beaten	1 tablespoon	0.5 ounces	15 grams
1 recipe Blood Orange Curd (page 569)	1 cup + 2 tablespoons	10.75 ounces	311 grams
optional: one 8½- to 9-inch by - to ¼-inch Light Sponge Cake Layer (page 583)		•	•
1 recipe Bitter Chocolate-Speckled Meringue (made with 4 egg whites; page 576)	4 cups	13.5 ounces	382 grams

EQUIPMENT

A 9½-inch fluted tart pan with a removable bottom

Make the dough (page 22). Roll (see page 8), shape (see page 13), and prebake it (see page 18). While it is still warm) brush it with the egg white (see page 20).

Preheat the oven to 300°F. at least 15 minutes before baking. Set an oven rack in the middle of the oven before preheating.

Spread the blood orange curd smoothly into the prepared tart shell. Bake the tart for 7 to 10 minutes. The curd should not begin to color. It should barely jiggle
when the pan is moved gently from side to side. Remove the tart from the oven to a rack and
increase the oven temperature to 350°F.

Allow the tart to cool until no longer hot so that the filling becomes more firm, to better support the cake and meringue.

If using, place the cake layer or sprinkle the cake or cookie crumbs evenly on top of the filling. Spread a smooth layer of the meringue even with the edge of the crust. Use the remaining meringue and a small metal spatula to create swirls and peaks. Use a small artist’s brush to bring the edges of the meringue out to cover the pastry.

Bake for 10 to 15 minutes or until the meringue just begins to brown. Allow the tart to cool on a rack for at least 1 hour before unmolding (see page 251).

Serve at room temperature. Cut with a wet thin-bladed knife.

STORE

Uncovered, room temperature, up to 1 day; refrigerated, up to 2 days.

POINTERS FOR SUCCESS

Usually the more red the outside of the blood orange, the deeper the color of the fruit within.

If using the cake layer, an
-inch-thick layer is barely perceptible, while a ¼-inch-thick layer is more appreciable.

UNDERSTANDING

See Nadæge Tart, page 185.

The meringue is baked at a lower temperature than usual because the chocolate is more susceptible to burning. More meringue is used than for the lemon tart because the unsweetened chocolate keeps it from being overly sweet.

GRAND CANYON PIE

T
he concept of a pie resembling the striations of the Grand Canyon was inspired by a pie my husband and I enjoyed at El Tovar Inn on the Canyon’s rim. Their version consisted of a graham cracker crust filled with chocolate amaretto mousse, topped with raspberries and toasted almonds.

In my version, I created the edible striations with a dark chocolate crumb crust, a layer of dark ganache topped with raspberries, and then a layer of speckled chocolate chip whipped cream, topped with “mini boulders” of cocoa meringue.

This is a fun party pie but also of an indulgent bent. The layers are all easy and enjoyable to make. All the components can be made ahead and the entire pie assembled up to three days ahead, but for the meringue to stay crunchy, it should not be placed on the filling until three hours ahead of serving.

SERVES: 8
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
Chocolate Crumb Crust for a 9-inch pie (page 67), pressed into the pan		•	•
Dark Chocolate Ganache bittersweet chocolate	(1 cup) 1 3-ounce bars	(8.75 ounces) 4 ounces	(250 grams) 113 grams
heavy cream	½ liquid cup	4 ounces	116 grams
optional: Chambord (black raspberry liqueur)	2 teaspoons	•	•
Chocolate Chip Whipped Cream bittersweet chocolate, finely grated	(3 cups) ½ cup	(12.25 ounces) 2.5 ounces	(350 grams) 71 grams
finely ground blanched almonds	¼ cup	1 ounce	27 grams
gelatin	1 teaspoon	•	3 grams
water	1½ tablespoons	0.75 ounce	22 grams
heavy cream	1 liquid cup	8 ounces	232 grams
sugar	1 tablespoon	0.5 ounce	12 grams
pure vanilla extract	½ teaspoon	•	•
fresh raspberries	1 cup	4 ounces	113 grams
Boulders Cocoa Meringue (page 575), ½ recipe unsweetened cocoa	1 teaspoon	•	•

EQUIPMENT

A 9-inch pie pan; a pastry bag or reclosable gallon-size freezer bag and a number 9 (¾-inch) plain tube; and a half-size sheet pan (12 by 17 inches) or cookie sheet, lined with a Teflon liner or parchment

Make the crust (page 67) and press it into the pan (see page 69).

Chill a mixer bowl and beater for the whipped cream.

MAKE THE DARK CHOCOLATE GANACHE

Break the chocolate into pieces and process in a food processor until very fine.

Heat the cream in a saucepan or microwave on high power until small bubbles form around the periphery. With the motor running, pour the cream through the feed tube in a steady stream. Process for a few seconds or until smooth.

Transfer the ganache to a bowl and stir in the optional Chambord. Cool for 20 to 30 minutes, until room temperature but still fluid.

Pour the ganache into the prepared crust and refrigerate it for at least 2 hours.

For an interesting effect, when the ganache has partially set, run a spoon or spatula over the surface to create an uneven surface, which will look great when sliced.

MAKE THE CHOCOLATE CHIP WHIPPED CREAM

In a small bowl, stir the grated chocolate and ground almonds together until evenly mixed. Cover and refrigerate. (The mixture needs to be cold when added to the whipped cream so that the chocolate doesn’t melt into the cream.)