It’s blood orange season! They are just absolutely gorgeous, I never get tired of that beautiful color.
They remind me of stained glass… appropriate, considering architecture and food are two of my fave things (really?! I’m sure you had NO idea). Case in point: old and new! A favorite juxtaposition.
I love how they’re variegated in color too – you never quite know what you’re getting. Dark red? Ombre? Everything is fair game when mother nature gets involved.
It’s sunny and beautiful today!! I’ve been enjoying the rain but I must say I’m not minding the sun either… AND it’s ski season! Tahoe-bound this week to get back on my K2 babies — it’s been way too long. Actually I’m currently sitting OUTSIDE to write this, what?! Weird. But awesome. Hooray for wifi that extends into the back yard!
But back to food. This tart is perfect winter dessert — I’m also pretty sure I’ve said that about the last five citrus desserts I’ve made but that’s because it’s TRUE! Citrus + winter = made for each other. The brightness of the citrus perks up even the greyest of days, even for someone like me who *likes* the grey! (I like sun too, don’t get me wrong)
Highly recommended, easy and delicious. This can also be made in stages and left overnight in the fridge before serving, so it’s a user-friendly experience all around. Lightly sweet, lightly tart, orangey & chocolatey.
Blood Orange Curd Tart on a Chocolate Coconut Crust with Candied Ginger
Blood orange curd is like lemon, only it’s orange! Brilliant, no? Ha. Lightly sweet, somewhat tart (though less so than it’s lemony cousin), complemented by a chocolate coconut crust and candied ginger… for breakfast and dessert! Gluten free, grain free, dairy free, refined sugar free, pretty much paleo. Yield: 1 9″ pie dish; serving sizes are up to your discretion. A Wait are Those Cookies original – the curd is riffed off of my usual go-to, and the crust is an easy favorite I’ve modified many times for different tarts.
For the curd (make at least one day ahead so it can chill overnight in the fridge)
- 4 eggs
- 1/2 c coconut oil
- 1/4 c honey
- 1/8 tsp sea salt
- 1/2 c blood orange juice
- 2 tbsp lemon juice
- zest from 3 blood oranges
- 1 tsp vanilla
In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, blood orange juice, lemon juice and orange zest. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge of a low boil. The curd should thicken and your whisk will make tracks – it will still be runny but will firm up a bit in the fridge. Strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).
For the crust:
- 1.25 c almond flour
- 1/4 c unsweetened cacao powder
- 1/2 c unsweetened shredded coconut
- heaping 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 2 tbsp pure maple syrup
- 3.5 tbsp coconut oil, melted
In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool.
- 2 small blood oranges, sliced thinly
- candied ginger
- shredded coconut
Once the crust is cool, pour the curd into the crust and bake at 350 for 10-15 minutes or until the curd is just set when you jiggle the pan. Let cool completely and chill for an hour or two before topping.
Top the cooled tart with sliced oranges & candied ginger + shredded coconut if that’s your jam (melted chocolate wouldn’t come amiss either, I’m sure)… Serve immediately, or store in the fridge for a few hours before serving. Refrigerate any leftovers – I usually just cover the original pie dish with foil but an airtight container works just fine too.