Orange Meringue Tart - Great Irish Bake Off - Week 2 - A little more cake please

YES! I survived Week 2 Tarts, to be honest I can't believe I got past the first week let alone this week, I am taking each week as it comes. My Pistachio Bakewell was poor tonight, the pressure really got to me making it. The base was like a sponge it was so thick, the frangipane over flowed a bit and it looked ugly, so an all round bad bake. I have made loads of bakewells in the past but everything goes out the window in that tent, for example the pastry, it was so rich and difficult to work with but sure what can you do I guess, no point in complaining over it now. My tart showstoppers however saw me through thankfully, Paul and Biddy both loved them especially the flavour from the French Onion tart. The Profiterole tart also is a favourite of mine and I think the flavours really go so well together between the chestnut mousse and salted caramel. I was delighted for Oonagh this week getting star baker she bloody well deserved it, her showstoppers were fantastic and she had a cracking good bakewell. On the downside it was hard to see Daire go this week, he is a very nice bloke and has some very good ideas, I especially loved his ginger cupcakes.

As you can probably guess I was still really nervous this week, the whole experience scares the bejaysis out of me, I do improve next week however or at least I think so. Next week is breads! Before I lay into my recipe below I want to thank everyone thus far for all the kind words of support be it in person, email, Boards.ie, Facebook and Twitter, I really appreciate it. I also have to mention the two people behind me at the moment promoting me constantly, those being Steve my brother who is my PR man for Limerick and Joanne my fiancee who spends so much time in  promoting me everywhere she goes, be it online or even in work, both of them are priceless. Hope you all continue to watch and see me again next week at 9pm Thursday TV3.

Today's recipe is an indication of skills evolving in the kitchen, this recipe for some reason came to me in my head and I wanted to see how it would work out and to be quite honest it turned out very well indeed. By now I hope you have watched the video, and you will find the recipe and ingredients below.

Ingredients:

Pastry
200g plain flour
100g butter
Chilled water
Pinch of salt

Orange Curd
90ml orange juice
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
43g caster sugar
8 egg yolks
150g of butter cut in to cubes


Italian Meringue
200g caster sugar
60ml water
Cream of tartar
4 egg whites

Method:
  1. In a food processor mix the flour and butter till breadcrumbs or alternatively do it by hand.
  2. Add two tablespoons of water to the pastry and more until the pastry forms, one tablespoon of water at a time.
  3. Turn out, wrap in cling film, and refrigerate until needed to firm up the pastry about 30mins.
  4. In a saucepan, mix the juices, zest, and sugar. Heat over medium heat bringing to a simmer. Turn heat to low.
  5. Whisk the egg yolks in a medium sized bowl until smooth. 
  6. Slowly pour half of the orange mixture into the yolks while vigorously whisking. Return the amount in the bowl to the saucepan.
  7. Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon. About 5-10 minutes. 
  8. Remove from heat and stir in the butter, small cubes each time.
  9. Cool in a basin of cold water to chill right down.
  10. Preheat oven to 180c/160c/Gas Mark 5.
  11. Grease and line a tart tin and follow my tip in the video!
  12. Roll out pastry to 5mm thick and line the tart tin, prick the tart case all over.
  13. Line the tart with greaseproof paper filling and baking beans and bake for 15 mins.
  14. Remove from the oven and remove the baking beans. Bake for 10 more mins.
  15. Remove from the oven again and fill with cooled orange curd all over.
  16. Bake for 15 mins until the curd sets, it should have a slight wobble.
  17. To make your Italian Meringue, boil sugar, water and cream of tartar to hard boil stage (121c/250F)
  18. Beat the egg whites to full peak and while stiff beating slowly add the boiling sugar.
  19. Pipe the meringue neatly on to the tart and blow torch to give that wonderful toasted marshmallow look.
And you are finally done ! Enjoy 


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