Hello, lovely friends! Just because Valentine’s day has passed doesn’t mean we can’t eat pink foods anymore, right? I sure hope not! Because this Blood Orange Tart is incredibly stunning (not to mention delicious) and you all need it in your life.
A little back story for you: my whole life, I’ve been known as the Blood Orange Queen. Pretty rad, right? 😉 Also, I’ve been wanting to make a lemon tart. So, I decided I would combine my passion for blood oranges with my longing to make a lemon tart. And, BOOM! Thus, my blood orange tart is born.
It is a mildly sweet shortbread crust filled with the most luscious, red, blood orange curd. I added a little bit of beetroot to the curd to make it extra red, and it resulted in the most vibrant tart! Then I baked the whole thing on a low temperature to set. To top it all off, I sliced up some more blood oranges, and cracked open a pomegranate to decorate with.
So, what are you waiting for? Grab a few blood oranges, a beet, and get cooking! This treat will not disappoint. Have a great weekend, everyone!
Blood Orange Tart
Description
Paleo, gf, can be made dairy-free.
Ingredients
Curd
- ½ cup blood orange juice (from about three or four blood oranges)
- 1 egg + 3 egg yolks
- 1/3 cup pure maple syrup
- ½ tsp blood orange zest
- 2 Tbs diced red beetroot
- ¼ cup butter*
Crust
- 1½ cups almond flour
- ½ cup arrowroot flour
- ¼ tsp sea salt
- 2½ tsps. pure maple syrup
- 5 Tbs cold butter, plus more for greasing*
- 1 Tbs cold water
Optional toppings
- Pomegranate seeds
- 1 Blood orange, sliced
Instructions
For the curd
- Whisk together all the curd ingredients in a medium saucepan. Heat over medium heat, stirring frequently. Cook for approx. 12 minutes, or until curd thickens. Make sure to remove it from heat if the eggs start forming scrambled eggs.
- Strain the curd through a fine mesh sieve and into a jar, to remove the beetroot and any chunks. Refrigerate overnight for later use, or let cool while you make the crust.
For the crust
- Liberally butter (or use coconut oil) a 9” tart pan.
- Whisk together almond flour, arrowroot and sea salt in a medium bowl. Stir in the maple syrup, then cut in the cold butter. Slowly add the Tbs of water until dough forms.
- Press dough evenly into your greased tart pan and poke holes on the bottom, using a fork.
- Bake crust at 350° F for 12 minutes. Turn oven down to 300°. Pour curd into the baked crust and place it in the oven.
- Bake tart for 40 minutes. It should start bubbling slightly, but the eggs shouldn’t look hard and scrambled.
- Let the tart cool to room temp. You can eat it now, but for best results, refrigerate for 1 hour. Top with sliced blood oranges and pomegranate seeds. Slice, and serve.
Notes
- *You can substitute coconut oil here for butter, to make the recipe dairy-free.
Nutrition
- Serving Size: 10
