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Mix all the ingredients until you obtain a smooth dough. Let it stand in the fridge. Roll out the dough with a rolling pin and place it on the base of a pie plate (or buttered pastry ring). Then, bake it in the oven for 12 minutes at 220°C.
Boil the orange juice and pour over the sugar mixed with the yolks and cornstarch, while beating continuously. Boil the mixture for 2 minutes, without stopping to beat. Once the mixture reaches 45°C, add the diced butter and mix until it is creamy. Roll out on a baking tray and let it cool.
Mix the egg whites with the sugar, bake at 70°C and beat the mixture vigorously (with an electric mixer) until you obtain a nice consistency.
Peel the two oranges (normal and blood oranges) and use a knife to remove the quarters (entirely peel the oranges).
In a saucepan, heat the sugar until it forms a caramel. Add the warm hazelnuts (oven) and mix thoroughly. Place the mixture on a non-stick surface.
Fill the pie with the orange cream.
Sprinkle some of the caramelized hazelnuts in small pieces over the orange cream. You can also replace the hazelnuts with caramelized or crunchy almonds.
Decorate with the meringue (as shown in the photo of the recipe).
Use the grill or blowtorch to obtain a flambé finish on the meringue.
Add the orange and blood orange quarters. Put the caramelized hazelnuts in the middle.
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