Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post!


 
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

A couple of weeks ago I packed an overnight bag and headed to Jersey for the night for something I’ve never done before, but will hopefully be doing again - a pie sleepover! I went to stay with my good friend Erin, and we put together a one-stop Thanksgiving Pie (or any time pie) post for you! We chose nine of our favourite recipes - some traditional, and some less traditional (I think? I know nothing about Thanksgiving lol), and I think that we managed to come up with something for everyone. Erin is the queen of the pie (She just did an incredible feature in the NEW YORK TIMES!), and we had the best time spending two days together to have a proper catch up rather than just a quick dinner or drink every now and then like we usually manage. I learnt LOADS, ate loads, and if I may say so myself, we put together a fairly epic pie roundup for you - in our opinions, nine of the best pies to make for Thanksgiving!

We have used existing recipes here - either from Erin’s book (which you should get right now if you don’t already own), one of the many recipes she has developed, or recipes from here on my blog, so underneath each photo you will find a link to the recipe, along with any notes we have or changes that we have made. The pies are perfect as singles, but we also wanted to give you recipes that compliment each other, so if you’re hoping to make a pie spread for Thanksgiving, we got you.

Here’s what we ended up with (in the order listed):

  • Pumpkin Sugar Pie

  • Nutella French Silk Pie

  • Chocolate Pecan Pie

  • Bourbon Apple Galette

  • Chocolate Cream pie with Peanut Butter Cream

  • Blood Orange Meringue Pie

  • Miso Caramel Apple Pie

  • Concord Grape Pie

  • Apple Butterscotch Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

A few wee notes on pie making:

  • Erin taught me an amazing way to make your pie dough smooth and easy to work with, while still being flaky AF: Make the dough as usual (you can keep the butter chunks quite big), wrap it up, rest in the fridge for 30 minutes to an hour, then roll it out into a rectangle, fold it like a letter, then repeat the process. You then fold all four corners inward to form the rectangle into a disc, then re-wrap and rest in the fridge until you are ready to roll out! This process is similar to how rough puff is made, and really helps develop layers in the dough, while keeping it smooth and pretty! This technique was an absolute game changer for me, and I’m going to be using it every time I make dough now!

  • An overnight rest is best if possible for the dough, but if not, a couple of hours will work if you are in a pinch.

  • If you have a fave dough recipe, go ahead and use that! Otherwise ours are in the recipes!

  • Take things slow, and keep things cold. The best pies are the ones made where you aren’t in a rush! If you find your dough is warming up, pop it back into the fridge for a bit so that it firms up again slightly. Give your pie a good amount of time to rest in the fridge before you bake it to allow the crust to chill properly.

  • Some of the pies require a par-bake. We did this the night before, then filled and baked off the day of. This is an easy way to get some of the prep work done ahead of time.

  • Fruit pies can be made ahead of time - I like to make the filled pie, then freeze it unbaked until it is pie time! I usually freeze it until the crust is solid, then wrap tightly in foil to store in the freezer. It may need a little longer in the oven to account for the freezing.

  • Some of these pies need time to set - like the Nutella French Silk and Chocolate Cream Pie, so make sure you account for this!

  • If you want a clean cut on your pie, make sure that it is totally cool before cutting into it.

  • Erin has about 12 zillion more amazing pie tips in her book, including different ways to crimp your crust! (I also saved all the videos to my highlights on IG if you want a little relaxing video watching session)

  • The recipe for the apple butterscotch pie is in an ebook alllll about pie which Erin is releasing very soon! As soon as it is online, I will add the link!

  • If you have any questions, please leave them down below, and I will do my very best to answer everything!


Pumpkin Sugar Pie: The Pumpkin Pie for people who don’t like Pumpkin Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Both Erin and I aren’t giant fans of Pumpkin Pie - for me, I would just rather eat something else. I grew up eating savoury pumpkin dishes (we don’t have pumpkin pie / thanksgiving in New Zealand), so I’ve never been super into it. I also find it a little stressful to make, as I worry about it overcooking and cracking, which is caused by the protein in the eggs tightening up too much, causing cracks. This Pumpkin Sugar Pie, however is a bit of a game changer. It is set with flour as opposed to eggs, so you don’t have to worry about it cracking, and has a beautiful silky texture. It’s the best, and I will definitely be making it this year! Plus, drowning things in icing sugar is far too much fun. If you are looking for other sugar pie recipes, Erin just posted two in her NYT feature, and there’s the OG in her book!

 

 

Nutella French Silk Pie: A twist on the classic French Silk Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I developed this one not too long ago, and it might possibly be a top contender for best pie ever in my books. I know Chocolate pie isn’t a traditional thanksgiving staple, but can we make it one? Haha. I think having a chocolate pie to balance out all the fruit pies is essential. This one, unlike most french silk pies, doesn’t use any raw eggs, and it is silky smooth with a good Nutella hit. It’s finished with swirls of whipped cream and chopped hazelnuts. You can’t really go wrong.

 

 

Chocolate Pecan Pie: A classic Thanksgiving Staple

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I don’t know a whole lot about pecan pie, but I do know that 1. It is a Thanksgiving classic, and 2. Erin’s version is epic. She doubled the filling for the recipe linked below, then baked it in a par baked crust, the same way you would do a sugar pie. Erin doubled the recipe for this chocolate pecan galette, and baked it in a par-baked crust (with a fork crimp! So cute!), until the pecans were toasty and the filling was set.

 

 

Bourbon apple galette: The apple pie that doesn’t require a lattice

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Galettes are the perfect option for those who still want pie, but find making a double crust or crimping dough intimidating. You basically roll out the dough, dump the filling in, and then fold up the sides however you like. This Bourbon Apple Galette is super easy and crazy delicious - you make a lightly spiced bourbon sugar mixture, which is drizzled over the apples before baking, and turns the filling into this amazing caramelised apple situation. We used this recipe, but made it round rather than square.

 

 

Chocolate cream pie with peanut butter cream: For the peanut butter lover

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie was the very first thing I made from Erin’s book, and I quickly got hooked on the peanut butter whipped cream on top, and proceeded to put it on everything I made. To make this pie, you fully blind bake a crust, then pour pudding into it and allow it to set, before finishing with peanut butter whipped cream. The cream really finishes it off, so don’t skip it!

 

 

Blood Orange Meringue Pie: The Perfect citrus meringue pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I love a good lemon meringue pie (I mainly just love burning things with my blow torch), so was super excited when Erin suggested a rework of the grapefruit meringue pie from her book! I love how this one turned out so much - the best part about meringue pies is not having to worry about what the surface of the pie looks like, because you know you’re just going to load it up with meringue anyway. The curd was a beautiful pink colour, and it was an epic twist on the traditional. The recipe for this is the grapefruit meringue pie in Erin’s book - we just subbed blood orange juice for the grapefruit.

  • Get the recipe: You can buy Erin’s book here

 

 

Miso Caramel Apple pie: a variation on the traditional caramel apple pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie has been a very firm favourite in our house for a while now - I love caramel apple pie, but there is something about the umami, savoury flavour that the miso caramel gives to this pie that I just can’t go past. The miso caramel recipe makes a little more than you need, which means some very epic ice cream sundaes are going to be in your future. It’s perfect if you are looking for a wee twist on apple pie!

 

 

Concord grape pie: for a wee taste of summer

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I had Concord Grape pie for the first time a couple of weeks ago at Gramercy Tavern, and was instantly obsessed. Concord grapes are a variety of grape grown here in the USA - if you’re from New Zealand, I would describe them as the same kind of grapes people grow on vines in their garden - the dark purple ones with the kind of waxy finish and the skins that pull away super easily. You know the ones? Good. Erin’s filling is perfect - she had some frozen grapes she used for the filling. I’ve seen them still in season here in NYC, so if you see some, grab them and stash them and make this pie! This recipe is also from Erin’s book, and she did a simple ‘fattice’ on the top (using fat strips), which is a great lattice to use if you’re unsure about weaving pie dough, because it’s super simple, but still so, so pretty!

  • Get the recipe: You can buy Erin’s book here

 

 

Apple butterscotch pie: for when you can’t decide between a cream pie and a fruit pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie was my very very favourite of them all. It’s a cooked apple filling, which is baked in a par baked crust, and then covered with a butterscotch pudding, then set in the fridge and topped with a layer of whipped cream. There’s so many flavours going on - the spiced fruit, the sweet pudding and the whipped cream. It’s like all the best parts about different types of pies had a baby, and this is it. The recipe for this one is in an ebook that Erin is releasing super super soon, so as soon as the link is live I will pop it here for you and update the post!

  • Get the recipe: Link to Erin’s ebook is here!

Happy Happy Thanksgiving, or if you don’t celebrate, happy pie making!

 

 
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Chocolate Orange Sandwich Cookies with Blood Orange Marshmallow


 
Blood Orange Sandwich Cookies with Blood Orange Marshmallow - buttery chocolate orange shortbread, sandwiched with a punchy light pink blood orange marshmallow
Blood Orange Sandwich Cookies with Blood Orange Marshmallow - buttery chocolate orange shortbread, sandwiched with a punchy light pink blood orange marshmallow
Blood Orange Sandwich Cookies with Blood Orange Marshmallow - buttery chocolate orange shortbread, sandwiched with a punchy light pink blood orange marshmallow
Blood Orange Sandwich Cookies with Blood Orange Marshmallow - buttery chocolate orange shortbread, sandwiched with a punchy light pink blood orange marshmallow
Blood Orange Sandwich Cookies with Blood Orange Marshmallow - buttery chocolate orange shortbread, sandwiched with a punchy light pink blood orange marshmallow
Blood Orange Sandwich Cookies with Blood Orange Marshmallow - buttery chocolate orange shortbread, sandwiched with a punchy light pink blood orange marshmallow
Blood Orange Sandwich Cookies with Blood Orange Marshmallow - buttery chocolate orange shortbread, sandwiched with a punchy light pink blood orange marshmallow

Hiiii! Just sneaking in over here with one more blood orange recipe while they are still in season. At least they are still selling them at my supermarket, so as far as I'm concerned, that counts. This was another one of those recipes that was set out to be a little more fancy than it is. Well, more fancy in presentation at least. On a mission to use up the last of the blood oranges in my fruit bowl, I set out to put a chocolate orange spin on this amazing cookie by Teresa of Now, Forager (check out her blog if you haven't already, it's full of amazing things I wish I was clever enough to make). I made bomb chocolate orange shortbread, but after an incident involving marshmallow in my eyelashes, I quickly decided that these were better off as sandwich cookies, rather than the beautiful tear drop shaped cookies I was aiming for. 

But, do you know what? Sometimes you get marshmallow in your eyelashes for a reason, because these turned out epic. Adding an extra layer of the shortbread rounds off the cookie very nicely, and means that they are a little easier to eat and store. I am still determined to replicate the cookies I set out to, but for now, these are a very, very happy and delicious compromise. And you won't get marshmallow in your eyelashes. 

I started off by making an orange chocolate shortbread. These little guys are super delicious on their own, but the get even more epic when they are sandwiching a blood orange marshmallow. For the marshmallow, I subbed the water in the recipe with blood orange juice, which resulted in a super pretty light pink mallow, with a delicate orange flavour. I then piped blobs of the marshmallow onto half the cookies, and sandwiched them up with a friend. I finished the whole thing off with a big messy drizzle of melted dark chocolate, which is a totally optional but super yum addition. 

A few wee tips:

  • My cookies are pretty small! Because I originally planned to have them as a marshmallow kiss, I made the shortbread cookies into 1 1/2" circles. This resulted in super cute sandwich cookies, but if you wanted them to be a little bigger, that would work just as well. Just make sure you adjust the timing a smidge.

  • You need a stand mixer to make the marshmallows. A Candy thermometer will also be your friend here too.

  • Things go quickly once the marshmallow is ready, so make sure that you have everything ready to go - cookies paired up, piping bag fitted with the tip etc.

  • If Blood oranges aren't in season / you can't get them where you are, then regular ones work just fine too! I've recently seen some beautiful cara cara oranges in my supermarket which i've been eyeing up!

  • You may have a little marshmallow left over - just pipe it into a well greased tin and let it cure, then use it for hot chocolate etc.

 

 

Chocolate Orange Sandwich Cookies with Blood Orange Marshmallow

- Makes approx 24 sandwich cookies -

Shortbread recipe adapted from Now, Forager

Chocolate Orange Shortbread
185g unsalted butter, at room temperature
80g powdered sugar, sifted
1/4 tsp salt
1 Tbsp finely grated orange zest
1 tsp vanilla bean paste or extract
185g all-purpose flour, sifted
50g cocoa, sifted

Blood Orange Marshmallow
14g (2 packets) gelatine
80g blood orange juice, or regular orange juice
100g corn syrup
80g blood orange juice
270g sugar
1 tsp vanilla bean paste

Melted dark chocolate, to finish

- PROCESS -

CHOCOLATE ORANGE SHORTBREAD

Preheat the oven to 350˚f / 180˚c.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, salt, orange zest, and vanilla bean paste until light and fluffy, 4-5 minutes. Add the sifted flour and cocoa powder, and mix just to combine. 

Dump the dough out onto a large piece of parchment, and place a second piece over the top. Roll the dough out between the two pieces of parchment, until is is approx 1/4" (6mm) thick. Place the dough on a baking sheet, and place into the freezer for 15-20 minutes, or until very firm.

Remove from the freezer. Line two baking sheets with parchment paper. Remove the top piece of parchment, and cut 1 1/2" (4cm) circles. Place them on the baking sheet, with a little space between. Re-roll scraps as needed, freezing briefly before cutting out.

Bake the cookies, one tray at a time (or two if your oven is good), for 11-12 minutes, or until set. Remove from the oven and allow to cool completely on a wire rack.

 

BLOOD ORANGE MARSHMALLOW

Fit a large piping bag with a medium to large piping tip (I used an ateco #808).

In the bowl of a stand mixer fitted with the whisk attachment, combine the first measure of orange juice and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup. 

In a medium pot, combine the second measure of orange juice, corn syrup, sugar, and vanilla. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f / 120˚c, then remove from the heat and leave to cool to 210˚f / 100˚c.

Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 10-15 minutes minutes, until the marshmallow has doubled in volume, has turned white, and holds a stiff peak when you stop the mixer and lift out the whisk. You want to see little strands starting to form around the whisk attachment as it whips - we want it nice and stiff for when you pipe it. Carefully transfer to the piping bag. Use immediately.

ASSEMBLY

Pair up the shortbread cookies, and arrange upside down on a cooling rack or baking sheet. Pipe a blob of marshmallow onto one of each of the pairs, and top with the second cookie (with the top side facing up). Repeat for the remaining cookies. Leave for an hour or so to allow the marshmallow to harden.

Drizzle with melted chocolate.

Blood Orange Sandwich Cookies with Blood Orange Marshmallow - buttery chocolate orange shortbread, sandwiched with a punchy light pink blood orange marshmallow

Blood Orange Meringue Tarts


 
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue
Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue

Hi. Remember me? I'm sorry I've been away for so long. I have had a hard time getting motivated to do anything since the start of the new year. That baking hiatus I said I took? Still kinda on it. We've been sticking to a little routine, but I haven't felt any desire whatsoever to switch the oven on. So I didn't. And it felt good! I've been slowly working my way through a bunch of savory dinner ideas i've had lurking, and working on testing a couple of things (batch 285374 of macarons - anyone know how to deal with wonky feet!?!), but aside from that it's been super quiet around here.

I do however find myself compulsively buying blood oranges. There's currently about 30 in the fruit bowl, and I had to stop myself from buying more this morning at the supermarket. And you can't add them to dinner, so I had to make something with them! 

I love the taste of blood orange, and so wanted to keep it simple. The components for these tarts can be prepared well ahead of time, and assembled just as you a ready to serve. I went with the sweet pastry recipe from Tartine's book, then used it to make little baby tart shells (lining them is kinda fiddly, someone come do it for me?). I used pastry rings (I use these, in the 3 3/8" inch size, but these would work too) because I had seen it done on all the fancy shows. It turned out to be a little more tricky than it looked, but the recipe made loads of dough so I was able to practice a few times before I shot these. If you have tart tins with removable bottoms, they will work well too! 

I then filled the baked shells with cold lemon curd, and topped with a few blobs of swiss meringue. Swiss meringue gets cooked to a safe temp at the water bath phase, so you don't have to worry about raw egg whites. If I wasn't shooting them I probably would have added a couple more blobs of meringue so the whole thing was covered, and you got a little meringue in every bite. You could totally toast it too! 

A few wee tips:

  • The Sweet Tart dough (Pate Sablee) can be a little fiddly to roll out. I found that working it slightly in my hands to warm it before rolling worked best. 
  • I blind baked these using heavy duty plastic wrap and rice. I prefer to use rice as I find it fills the gaps much better than beans do.
  • You can do the tart shells in batches! They keep in an airtight container until you are ready to go.
  • If you would like the tops of the shell to be nice and smooth, you can give them a sneaky file with a microplane.
  • If you can, make the tart dough and the curd the evening before. They both benefit from some time to rest and chill well. Make the meringue just as you are ready to assemble, and pipe on. I used an Ateco 866 tip for these - my fave! 
  • Store leftover components separately, and assemble when ready to serve.
  • If you wanted to make these lemon, you could sub for lemon juice in the curd. 
 

 

Blood Orange Meringue Tarts

- Makes 8-10 mini tarts -

Sweet Tart Dough Recipe from Tartine

Sweet Tart Dough 
255g (9oz) unsalted butter, at room temp
200g (1 cup) sugar
1/4 tsp salt
1 tsp vanilla bean paste
2 Large eggs, at room temp
500g (3 1/2 cups) all-purpose flour

Blood Orange Curd
1 cup (240ml) blood orange juice
2/3 cup (120g) sugar
8 Tbsp (113g) unsalted butter, cut into small cubes
8 egg yolks

Swiss Meringue
125g egg whites
190g sugar
1 tsp vanilla bean paste

 

- PROCESS -

SWEET TART DOUGH

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the sugar, salt, and vanilla bean paste, and beat on high speed for 3-4 minutes until light and fluffy. Add the eggs, scraping down the bowl well between each addition. Add the flour all in one go, and mix on low until incorporated. 

Turn out the dough on a lightly floured surface, and knead lightly to bring together. Shape the dough into two fat sausages, and wrap tightly in plastic. Rest at least a few hours, but ideally overnight. 

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. Prepare your tart tins or rings (this can be done in a few batches if you don't have enough rings or tins) 

Cut a slice off the sausage of dough. Work lightly with your hands to warm up slightly. Roll out to a circle about 1/8 thick. Line the tart ring, ensuring the dough makes it right into the corners and is straight up the sides. Patch any tears if needed. Trim off any excess - you can keep the scraps to reuse later. Place on the prepared baking sheet, and Repeat with the remaining rings. 

Place the baking sheet with the lined rings in the freezer for 15 minutes, until firm. 

Remove from the freezer, and dock each shell a few times with the tines of a fork. Place a piece of heavy duty plastic wrap in each shell, and fill to the brim with rice, twisting the excess plastic wrap to make a little package. If you do not have heavy duty plastic wrap, parchment paper will work fine too.

Bake for approximately 15 to 20 minutes, or until lightly golden brown. Remove the rice and plastic wrap, and bake for a further 5 minutes, until golden brown. Remove from the oven and allow to cool before removing from the tins or rings. Repeat the process if needed to bake additional shells. 

File down the edges with a microplane if they are a little rough. Store in an airtight container until ready to use. 

BLOOD ORANGE CURD

Place a medium heatproof bowl over a pot of simmering water, ensuring that the bowl does not touch the water. 

Place all of the ingredients into the bowl. Cook, whisking constantly, until the curd coats the back of a spoon and you can draw a clear line through it with your finger. Strain into a container, and place in the fridge to cool completely. 

SWISS MERINGUE

Measure the egg whites, granulated sugar and vanilla bean paste into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer. 

Carefully transfer to a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form, approximately 5-6 minutes. Transfer to a piping bag fitted with a french star tip (I used an ateco #866)

ASSEMBLY

Mix the cooled lemon curd with a whisk or immersion blender to ensure that there are no lumps. Fill each tart shell with curd, and smooth with an offset spatula. Pipe blobs of swiss meringue onto each tart. Torch if desired. 

Serve immediately. 

Blood orange meringue tart - sweet pastry filled with a blood orange curd and topped with a swiss meringue