I have been living in London for 2 months now, and experimenting on a few typical English recipes ever since, with and without Thermomix. So how come you still haven’t seen any of it? Quite simply because I have always been a bit disappointed with the results. My scones were too flat, my curd too liquid and my shortbreads too plain. But I keep trying, and all these failed attempts enable me to show you one thing I am really good at: recycling food.
The orange cream in this pie is actually my not-thick-enough orange curd. And I had the idea of the chocolate crust because mine was too sticky and I had no more flour so I added cocoa powder instead.
For the cream:
1 juicy orange: peel and juice
75 g icing sugar
75 g unsalted butter
For the crust
150 g flour
80 g chilled butter,diced
50 cl water
20 g sweet cocoa powder (Cadbury,Nesquick..)
A pinch of salt
1.Chop the butter and salt together in the Thermomix for 30 seconds Speed 8
2.Add the other ingredients and turbo pulse until just clinging together.
3. Remove from the bowl then roll out and press into the pie tin.
NB: If you don’t have a Thermomix or a cooking robot you can mix all ingredient by hand. Avoid using a whip as the dough will cling to it. Start by mixing all the dry ingredients together in a bowl.Then make a hole in the middle and add the butter.Work this mix by hand and slowly add the water.
1. Grind the orange peel and sugar for 10 seconds Speed 10. Or cut the peel into tiny tiny pieces if you don’t have a robot.
2. Add the eggs,the orange juice and the butter and mix for 30 seconds Speed 6.
3. Scrape the sides of the bowl with a spatula. Then cook 25 minutes at 80 C degrees speed 3.
According to the Thermomix recipe book, the cream should become thick after only 5 minutes of cooking.It did not quite work out for me but got mildly thick after 25 minutes. At which point I had had enough and decided to use it as is in a pie.
We are almost there: Now you just have to fill your pie crust in the oven for about 20-25 minutes or until your cream takes a nice caramel colour.
Let the pie cool down before digging in!