Orange Chocolate Lattice Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a thermometer to ensure accuracy.

2. 2

   Make the lattice crust: In a bowl, combine flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap and refrigerate for 10 minutes.

3. 3

   Roll out the chilled dough on a lightly floured surface to a thickness of about 3mm. Cut into strips for the lattice pattern.

   Tip: Try to make the strips as uniform as possible for a neat pattern.

4. 4

   In a separate bowl, whisk together the orange juice, orange zest, and orange blossom water.

   Tip: Use a fine grater to get the best zest.

5. 5

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir in the heavy cream until fully incorporated.

6. 6

   Whisk in the orange juice mixture into the melted chocolate until well combined.

   Tip: Add the confectioners' sugar and whisk until smooth.

7. 7

   Assemble the pie: Place the lattice crust on a baking sheet lined with parchment paper. Pour the orange chocolate ganache into the crust. Weave the lattice strips on top of the filling.

   Tip: Use a little bit of water to help the strips stick together.

8. 8

   Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.

   Tip: Don't overbake, as the filling can become too firm.

9. 9

   Let the pie cool completely on a wire rack.

   Tip: This will help the filling set fully.

10. 10

    Serve warm or at room temperature, garnished with additional orange zest if desired.

    Tip: This pie is best served fresh, but it can be stored in the refrigerator for up to 2 days.