[RECIPE IN THIS DESCRIPTION] GBBO Chocolate Orange Custard Pie.
Episode 5 of The Great British Bake is The Roaring ’20s!
Today we’re making Alice’s Chocolate & Orange Custard Pie.
GINGER’S BAKE OFF PLAYLIST: https://www.youtube.com/watch?v=GO464YqwjyA&list=PLC_4AH71o86gIChIdPahfq_MLWBsj_6pR
| THE RECIPE |
TART INGREDIENTS:
– 1/2 cup (50g) Almond Flour
– 1/4 cup (25g) Cocoa Powder
– 1/4 cup (41g) Flaxseed Meal
– 2 tbsp Sweetener (I used Erythritol)
– 28g (1oz) Butter, melted
– 1 Egg
CUSTARD INGREDIENTS:
– 2 Eggs
– 1 Egg Yolk
– 3 tbsp Sweetener
– 1/2 tsp Orange Extract
– 1 & 1/2 cups (345ml) Heavy/Double Cream
GANACHE INGREDIENTS:
– 0.7oz (20g) Dark Chocolate (I used 85% Lindt)
– 1/6 cup (40ml) Heavy/Double Cream
– 1 tsp Sweetener
YOU WILL ALSO NEED:
– 9 inch Tart Pan/Pie Dish
METHOD:
1. In a medium bowl, mix the almond flour, cocoa powder, flaxseed meal, and sweetener in a bowl. Add the melted butter and egg and mix until well combined and just starting to stick together (don’t overwork it).
2. Place the dough in cling film/plastic wrap, cover and place in the fridge for 30 minutes minimum.
3. Preheat the oven to 180c/350f. Prepare your pan/dish (if it’s not silicone) by greasing it or lining it with baking/parchment paper.
4. Place the dough in your pan/dish and press into an even layer across the base and up the sides. Try to get the dough on the base thin but not so thin it breaks. Try make the sides of the tart even and right at the top of the pan/dish too.
5. Cover the edges of the tart with foil, poke lots of holes in the base with a fork. Bake for 10-12 minutes. If the base starts to rise, poke it with a fork again and gently press down. Remove the foil and set aside to cool.
6. Lower the oven to 160c/320f.
7. In a large bowl, whisk together the eggs, egg yolk, orange extract and sweetener.
8. Add the cream and whisk well. Then pour mixture into your tart base and gently place in the oven.
8. Bake for 27-32 minutes, or until the custard is just set and there is a slight jiggle when moved. Set aside and start ganache.
9. In a small saucepan, over low heat, add heavy cream, mix in the sweetener and allow to heat up/gently simmer. Turn off the heat and add the chocolate. LEAVE for 5 minutes. Then gently stir until you have a glossy, thick chocolate ganache.
10. Pipe chocolate on, and place in the fridge for a minimum of 30 minutes. After it’s cooled, cut into 8 pieces and enjoy.
MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 8.
Per Slice:
Calories: 390kcal
Fat: 37g
Protein: 9g
Net Carbs: 3g
| The Keto Kitchen |
🎵 MUSIC BY: LAKEYINSPIRED
#TheKetoKitchen #BakeOff
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes
You are so inspiring!
This is amazing work, friend.
first place, blue ribbon! love your spider web!
Liked the bit of history about china. Nice little bit of added info 🙂
when the bakeoff is over please pick something so we see you once a week doing your on camera magic
Elliot’s mum here – this was ABSOLUTELY DELICIOUS!
My mouth is watering right now! Looks great, nice job!
I love your vids keep it up