Blood orange and vanilla pic

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Preparation

Pie :

Preheat the oven to 375°F.

On a lightly floured workspace, roll out the Première Moisson shortcrust pastry and place it in a pie mould.

Use a fork to dock the pastry to prevent it from puffing up during baking.

Blind bake for about 20 to 25 minutes or until the pastry is lightly golden.

While the pie crust bakes, combine the sugar, cornstarch, and blood orange zest in a pot. Stir well.

Add the egg yolks and stir.

Add the blood orange juice and orange juice.

Heat on medium low while constantly stirring.

Bring to a boil and simmer for two minutes.

Remove from the heat, add the butter and stir until you get a smooth texture.

When the pie crust has slightly cooled, pour the blood orange mixture into the pie crust and cool in the fridge for about 8 hours or overnight.

Poppy seed meringues :

Preheat the oven to 275°F and line a baking sheet with parchment paper. Set aside.

Combine the egg whites, sugar, and cream of tartar in a bowl.

Heat the mixture in a double boiler until the sugar has completely dissolved. Remove immediately from the heat.

Use a handheld mixer or stand mixer to whisk the preparation until you get firm, glossy peaks. This should take between 15 and 20 minutes.

Use a pastry bag or plastic bag to pipe small meringue circles on to the parchment paper and make sure to space them out.

Sprinkle a few poppy seeds over each meringue and bake for 3 hours.

After 3 hours, shut the oven off and open the door to let the meringues dry for 1 hour.

Store in an airtight container.

Blood orange supremes :

Supreme the blood orange. Make sure no white pith remains. Set aside.

In a pot, combine the granulated sugar, water, vanilla extract, and pink peppercorn.

Heat, bring to a boil, and simmer for 2 minutes on low.

Place the blood orange in a bowl and pour the syrup on top. Combine and refrigerate for at least 2 hours.

Assembly :

When the pie is ready, top with the blood orange supremes and meringues. Serve immediately.