No-Bake Frozen Orange Pie
The orange citrusy flavours in the pie come from using thick cut orange marmalade, and you can also ring the changes if you want by using other flavours, lime marmalade works really well but gives a slightly softer taste.
Tart case :
115g butter (plus extra for greasing)
175g Digestive biscuits
3 tablespoons granulated sugar
½ packet of orange jelly (approx. 75g)
235ml boiling water
300ml whipping cream
4 tablespoons thick orange marmalade
2 tablespoons orange zest
You choose, but a little extra whipped cream and orange segments work well.
Make the tart case:
Grease an 18cm tart tin with a little of the butter.
Put the Digestives into a plastic bag and crush to fine crumbs using a rolling pin.
Melt the butter in a saucepan big enough to hold the crumbs and so you can still stir. Once melted, add the crumbs and sugar and mix well. Check the crumbs will set by squeezing a tablespoonful in your hand, and they should hold together. If not, add a little more melted butter, likewise more crumb if soggy.
Press the crumbs into the tin to create neat, even sides and base; I use a flat-bottomed glass to help press the mixture. Chill thoroughly in the fridge.
Make the filling:
Make up the jelly according to the packet instructions using the boiling water. Put to one side to cool.
Whip the cream with either a hand or electric whisk until firm peaks taking care not to over mix making the cream stiff and unyielding. Gently stir in the jelly, marmalade and zest with a metal tablespoon.
Pour the mixture into the crumb crust, tap the tin gently on the worktop to get rid of any air bubbles, pop the tart into the freezer. Once frozen wrap in clingfilm if you are not eating straight away.
Serve the tart decorated with whipped cream, orange slices and little freshly grated orange zest plus grated chocolate also works well.
The tart is delicious served frozen on a hot day, but you will need to take it out 30 minutes before serving. The pie is also super served semifreddo by putting the tart in the fridge up to 2 hours before serving.
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