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Vanilla Bean Orange Tart
FILLING:
4 egg yolks
12 ounces sweetened condensed milk
4 ounces fresh squeezed oranges
1 vanilla bean, seeds removed
9 inch prebaked pie shell
MERINGUE:
1/2 cup egg white
7 ounces sugar
1 ounce cocoa powder
1/4 teaspoon Chinese five spice
1 pinch hot chile flakes
Preheat oven to 325�F. Whip the egg yolks until thick. Add the
condensed milk and slowly add the juice and vanilla bean and mix
well until blended. Pour the mixture into the pre-baked shell and
bake for 8 to 10 minutes. Once the pie is ready let cool and set
aside in refrigerator. To make the meringue, dissolve the egg whites
and sugar together over a double boiler. Whip on high speed until
volume increases and meringue has medium peaks. Add the cocoa and
the spices and fold until all ingredients are well incorporated. To
serve, top the pie with the meringue and torch the meringue or place
in broiler to slightly brown the top. Yield: 4 servings
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