Orange-Chocolate Pie

This is the set of products we need for the dough. The oranges will impart their aroma to the pie. If we take Sicilian oranges, in addition to aroma, the dough will also acquire a beautiful red color.

And this is for the filling.

Let's start by preparing the filling. Wash the oranges, pour boiling water over them, and use a grater with sharp holes to remove the zest from them.

Take 2 tablespoons of sugar from the 140 g intended for the filling and mix it in a bowl with the orange zest, so that the sugar acquires a citrus aroma.

Separate the juice from the oranges and lemon, mixing them together. As a result, you get 150 ml of citrus juice. In a separate container, crack the raw eggs and add the remaining sugar for the filling here. Gently mix the mass, but do not whisk. To this mass, add the zest previously mixed with sugar and pour in the citrus juice. Mix the ingredients together and leave them on the table for 30 minutes.

Prepare the chopped dough. Sift the flour and mix it with 50 g of sugar. Cut the cold butter into small pieces directly in the bowl with the flour. Now, into the flour with the chopped butter, beat in 1 egg and pour in the milk. Very quickly, so that the butter does not melt from the heat of your hands, knead the dough.

Shape the dough into a ball and wrap it in plastic wrap, then refrigerate for 15 minutes.

Sprinkle the table with flour and roll out the dough on the flour into a layer that is slightly larger than the size of the baking form. Place the layer in the form, spreading it out so that the edges form. Line the top with parchment.

Place a weight on this parchment: beans, peas, or small pasta (the weight is to prevent the thin dough from puffing up and baking in the form of a basket). Bake the dough with the weight for 15 minutes in the oven at a temperature of 200 degrees.

After that, remove the parchment with the weight and slightly dry the dough base in the oven for 5 minutes. Take it out of the oven and let it cool without removing it from the form.

Strain the egg mixture with the juice and zest of the oranges. Separately, using a 'water bath', melt the chocolate with the butter and let it cool. Combine the egg-orange mixture and the melted chocolate with butter.

Mix the chocolate and egg-orange mixtures, and pour into the baked base. Carefully place in the preheated oven. Bake the future pie in the oven for 30 minutes at 170 degrees.

After the time is up, take the orange-chocolate pie out of the oven, and let it cool right in the form. At first, the filling resembles jelly, but as it cools, it solidifies. Decorate with powdered sugar and citrus zest. Cut when it is completely cool. The pie looks beautiful when cut. During baking, the chocolate-orange mixture separates into two layers, as the chocolate with butter is lighter than the orange juice.