How to make
Crush the biscuits in a blender or by hand, by putting them in a clean bag and rolling a rolling pin over them, until they turn into a fine powder or crumbs. Mix them with the coconut shavings, grated chocolate and melted butter.
Pour the biscuit mixture into a tart tray with a removable bottom - diameter 9.5″ (24 cm). Press it down with a spoon on the walls and bottom and level it out well. The base must be as compact as possible, so that it does not break. Refrigerate it, so that it hardens for 30 minutes, during which time you can make the cream.
Squeeze the oranges, you should get 2 cups of fresh juice from them. Grate the peel of the two of the citrus fruit, but only the orange part, on a fine grater.
Beat the eggs and yolks with the sugar into a fluffy cream. Heat the orange juice in a water bath over medium heat, by setting aside 1/2 cup of it in which you can dissolve the starch.
Add the eggs to the heated juice and stir for 5 minutes. The mixture shouldn't boil and that's why we're cooking in a water bath, or you can directly on the hob, but over very low heat.
Add the starch and orange peel and continue stirring, until the cream thickens. Finally, add the butter in pieces and as soon as it melts, remove it from the heat. Allow to cool for a few minutes, stirring, so that it doesn't form a crust. Pour the fresh cream over the biscuit base and allow it to cool completely.
To finish if off, beat the egg whites well with a pinch of salt and drops of lemon juice. Add the sugar in portions, while beating at all times. You will get a smooth meringue. With it you can smear the surface of the cake or make a decoration of your choice with a piping bag.
Burn the egg white meringue slightly for an even more beautiful look.
In order for the tart to harden completely, it is best to leave it for several hours in the refrigerator, after which you can separate it from the mold.
Enjoy your meal!
