- 300g chocolate cream biscuits (Bourbon creams)
- 50g dark chocolate
- 50g butter (room temperature)
- 450ml sweetened condensed milk
- 3 egg yolks
- 2 oranges
- 1 lemon
This is a scrumptious and delicious recipe that will tickle the taste buds of all chocolate – orange fans. It is chocolatey, zesty and sherberty at the same time, and not heavy at all. I came up with this recipe when asked to take a desert for a dinner party and I was a bit pressed for time and couldn’t find the ingredients to make what I really had in mind! Also it was a combination and modification of 2 other recipes.
The first recipe is that of a traditional key lime pie. I had made this some time before when I invited some fellow foodie friends for lunch one hot summer day. I liked it but I can’t say that I liked the taste of limes in a desert enough to do it again. However I really liked the idea for the filling of condensed milk and since it is the acid which makes it thicken I decided to put in a lemon too in case the oranges weren’t strong enough and it worked.
The second recipe I got from Nigella Lawson’s Grasshopper Pie. I haven’t made it yet but it does look incredibly delicious (in fact that was my first intention but I could not find white marshmallows!) The biscuit base is very chocolatey and it is important to press but not over press it which might make it a tad hard to cut. The Bourbon creams give it extra creaminess as they are filled with chocolate cream so it gives a double chocolate dimension, but if you don’t have these at hand then any chocolate biscuit will do I suppose.
- Blitz the chocolate biscuits in the food processor, together with the dark chocolate and the butter until it has a sandy consistency
- Place the mixture in a 23cm loose bottomed flan dish – if it is a deep flan dish then that is even better. Press the biscuits down to the base and the sides in order to make a biscuit crust and place in the fridge to chill.
- Preheat the oven to 180C
- In the meantime you can make the filling which will take all of 5 minutes.
- Zest the two oranges, try and remove as much zest as possible. *
- Separate the eggs and add the yolks to a small bowl
- Juice one of the oranges and the lemon and add to the egg yolks and mix well
- Pour 450ml of condensed milk into a bowl and add the juice / yolk mixture and throw in the zest
- It is important to mix everything well together as the acid from the juice will make the condeaensed milk thicken and the yolks will make it set
- Place in the oven and bake for 15 minutes
- Remove from the oven and allow to cool on a wire rack before placing in the fridge until eaten
- Before serving top with whipped cream
*I zest the oranges by pressing parchment paper on the fine grater (i have a grater box) and this will prevent the zest from getting in all the grooves of the grater as it stays on the parchment paper and it can just be scooped off. It will also make the zest smoother and release more oils which means more flavour. A lot of the zest is left on the orange itself so you can run a knife along the skin in order to collect as much zest as you can.