Hello, internet friends, and happy Mother’s Day to the moms out there! I do like my little corner of the interwebs… there’s so much STUFF going on in the world right now, I like to keep a little spot that’s just pretty food & friends.
I went on my annual yoga retreat last weekend! So lovely as always – love, laughter and light with friends (and delicious food, and beautiful scenery)!
But I’m back now, and fully back into the dessert swing of things – party snax, plus another citrus tart! The brownies are barely adapted from Ambitious Kitchen, here – I doubled the recipe & used blackberries instead with excellent results.
My kitchen currently smells like heaven – two desserts in under two hours is my kind of morning.
More progress on the SF series!
But this tart. Let’s get back to the tart…
Citrusy (though not as much as my meyer lemon curd/blackberry iteration) – this one is lighter on the citrus front, which makes sense since oranges are less in your face than lemons anyway.
Lingonberries are delicious – tart like cranberries but… different! Apparently they’re high in antioxidants too, whoop whoop! I have a largish jar of lingonberry jam that I wasn’t really going to get through using it just for toast, so I decided to introduce it to my orange curd and see if they got along. Turns out they pair surprisingly well, especially with a vanilla crust to bring it all together.
Lightly sweet and perfect for spring – this tart does double duty as dessert and breakfast (as so many of my desserts do; why be limited?). I mean, it’s basically fruit and nuts…
Have a great weekend, friends in my little corner of the internet!
Orange Curd Tart with Lingonberry Swirl on an Almond Vanilla Crust
More citrus! Tart, lightly sweet, and perfect for spring. Gluten free, grain free, refined sugar free, dairy free. Yield: 1 9″ tart; serves 6-9 (or two. your call). Incidentally, curd freezes quite well in airtight container – I made this ahead of time and froze it for about a week since I wasn’t quite sure when I would use it. Tart is a Wait are those Cookies original!
For the orange curd:
- 4 eggs
- 1/2 c coconut oil
- scant 1/4 c honey
- 1/8 tsp sea salt
- 1/2 c orange juice
- juice of 1 meyer lemon
- zest of 3 oranges
- 1 tsp vanilla
In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, lemon juice, lemon zest, and vanilla. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge (but not there yet!) of a low boil. The curd should thicken and your whisk will make tracks – don’t let it boil. It will still be slightly runny but will firm up in the fridge. While it’s still warm, 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 lingonberry swirl:
I used about a 1/4 c lingonberry jam (on the tart side) blitzed a few times with an immersion blender (a food processor would be fine too), just to get rid of the whole berries (cause piping those through a pastry bag or ziplock is a recipe for disaster, just saying)
For the crust:
- 2.5 c almond flour
- 1 tbsp coconut flour
- 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 3 tbsp melted coconut oil
- 1 tbsp vanilla extract
- 1/4 c unsalted almond butter
- 2 tbsp maple syrup
In a large bowl, whisk together almond flour, coconut flour, baking powder, and sea salt. Add in melted coconut oil, vanilla, almond butter, and maple syrup, and stir until combined – the mixture will be crumbly.
Preheat the oven to 350, and press the mixture into the bottom and up the sides of a 9″ pie plate. Poke the bottom a few times with a fork, and bake for 10 minutes. Remove from the oven and fill with the orange curd. If you’re planning on the lingonberry swirl, use a ziplock bag with a teeny corner cut off to pipe the sauce into the curd, and then use a knife to swirl it around (alternatively, use a pastry bag if you’re less lazy than me!). Bake for 8-10 minutes to set the curd, then let cool completely at room temperature. Top with sliced oranges and shredded coconut if desired. I prefer to chill mine in the fridge for at least two hours before serving.
Leftovers keep well covered in the fridge (though I dare you to have any!).