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Blood Orange Tart {Grain/Egg/Nut/Dairy Free}

March 10, 2015 by predominantlypaleo 9 Comments

 

Blood Orange Tart {Grain/Egg/Nut/Dairy Free}

I must admit, I am over the editing process. I am grateful for it, but I am over it. Everyday as I count down how many days I have left before I send back my manuscript for Down South Paleo, I “look” for other projects to take on. Snow day crafts…check! Sort for a Goodwill drop off…check! Research how to lower HHV6 viral titers naturally…check! I am totally NOT a procrastinator, but I just don’t think I can edit anymore! Today’s anti-editing project brought to you by – BLOOD ORANGES! I get darn near giddy when I see my favorite organic market carry these beauties.  They’ve got to be one of the prettiest pieces of produce (say that 3 times fast) to cut into. Awhile back I made this Blood Orange Soda.  It was as delicious as it was gorgeous and totally kid-approved (always a bonus). Today I wanted to make something a little more complicated. Mostly because complicated means time consuming and time consuming means not editing. Gosh I’m terrible. So I made this Blood Orange Tart which I’ve made egg, dairy, nut, and grain free. I figured the more people who could enjoy this pretty, the better. I even candied some blood orange slices to go on top – this I mostly did so I could look sophisticated. Which I am not. But I am a great faker if I do say so myself. Ingredients: For the Candied Blood Orange slices:

  • 1 blood orange, sliced
  • 1/2 cup 100% maple syrup
  • 1/2 cup water

For the Tart Filling:

  • 1/2 cup blood orange juice (I juiced by hand)
  • 1/2 cup coconut cream (you can buy the cream or you can refrigerate a can of full fat coconut milk (a few hours should do it) and once it separates, scoop the cream from the top of the can)
  • 2 tablespoons local raw honey
  • 1 tablespoon gelatin

For the Crust:

  • 1/2 cup sweet potato flour
  • 1/4 cup coconut flour
  • 1/4 cup palm shortening, melted
  • 2 tablespoons flax seed, ground
  • 2 tablespoons 100% maple syrup
  • 2 tablespoons coconut oil, melted
  • Pinch sea salt
  1. To candy your blood orange slices, heat the maple syrup and water over high heat in a large skillet and stir
  2. Place the slices, spread out in the skillet and lower heat to a simmer – allow slices to simmer uncovered for 20 minutes then remove the slices and place gently on a piece of parchment paper or a rack to dry
  3. To make the crust, preheat your oven to 350
  4. Now mix crust ingredients in a bowl until well combined; I use a fork to really integrate them
  5. Press the crust mixture into a small greased casserole dish; I used a 5×8″
  6. Bake for 10 minutes and then carefully remove from oven and set aside
  7. While the crust bakes, combine your blood orange juice, coconut cream, and honey in a saucepan over medium/high heat
  8. Take 1/4 cup of the blood orange juice mixture and separate it from the saucepan
  9. Mix the gelatin into the 1/4 cup of blood orange juice mixture and whisk quickly until well combined
  10. Reintroduce to the saucepan and whisk well for about a minute
  11. Remove from heat and pour into the baked crust
  12. Freeze for about 30-45 minutes or until the center is set
  13. Remove from freezer and garnish with your candied blood orange slices
  14. Serve right away

IMG_4725 IMG_4733 IMG_4735 IMG_4741

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Filed Under: baked goods, cake, dairy free, egg free, gluten free, grain free, nut free, refined sugar free, soy free, treats, Uncategorized, yeast free

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Comments

  1. Cristina says

    February 20, 2020 at 7:15 pm

    Would cassava flour work in place of the sweet potato flour?

    Reply
  2. predominantlypaleo says

    February 20, 2020 at 7:23 pm

    Possibly, I haven’t tried it personally!

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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