- 250 gram all-purpose flour + extra
- 80 gram sugar
- pinch of salt
- 100 gram butter
- 1 egg yolk
- 2 tablespoons ice-cold water
- 200 ml cream
- 150 ml condensed milk
- 2 oranges (zest + wedges)
- mint leaves for garnish
Kitchen equipment needed
- standmixer with flat beater + whisk attachment
- cling film
- 6 small pie pans
- parchment paper
- blind baking beans
- silicone spatula
- cutting board & chef’s knife
- small bowl
- orange zester or grater
Preparation — 30 minutes + waiting time
MIX 250 gram all-purpose flour with a pinch of salt and 80 gram of sugar. CUT the butter into small cubes and ADD those one at a time to the flour mixture. Keep on mixing with the flat beater attachment. The mixture will look crumbled. ADD 1 egg yolk and 2 tablespoons of cold water. Keep on mixing until a dough ball has formed. WRAP the dough in cling film and let it rest in the refrigerator for about 1 hour.
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit. GREASE the small pie pans with butter. ADD a little bit of flour to the countertop and use a rolling-pin to roll out the dough. PRESS the dough into the cake pans and poke holes in the bottom using a fork.
CUT parchment paper so it fits the inside of the bottom of the pie crusts. ADD blind baking beans to the pie crusts and bake in the oven for about 20 minutes, or until the crust is golden brown. Let the pie crust cool off completely and then remove the blind baking beans and parchment paper.
Finishing the mini orange pies — 10 minutes
WHIP up the cream until it forms stiff peaks. Carefully fold in the condensed milk and grate the zest of 1 orange. COMBINE well and set in the fridge until the pie crusts are cooled off completely.
Use a sharp knife to trim as much of the orange peel and white skin (pith). Then cut the segments out, as close to the membrane as possible to create beautiful orange wedges. DIVIDE the cream over the crusts, cover with 4 orange wedges and finish it off with mint leaves. Enjoy!