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
- To candy your blood orange slices, heat the maple syrup and water over high heat in a large skillet and stir
- 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
- To make the crust, preheat your oven to 350
- Now mix crust ingredients in a bowl until well combined; I use a fork to really integrate them
- Press the crust mixture into a small greased casserole dish; I used a 5×8″
- Bake for 10 minutes and then carefully remove from oven and set aside
- While the crust bakes, combine your blood orange juice, coconut cream, and honey in a saucepan over medium/high heat
- Take 1/4 cup of the blood orange juice mixture and separate it from the saucepan
- Mix the gelatin into the 1/4 cup of blood orange juice mixture and whisk quickly until well combined
- Reintroduce to the saucepan and whisk well for about a minute
- Remove from heat and pour into the baked crust
- Freeze for about 30-45 minutes or until the center is set
- Remove from freezer and garnish with your candied blood orange slices
- Serve right away
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