Just can’t get enough of all the citrus!

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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.

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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)!

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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.

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My kitchen currently smells like heaven – two desserts in under two hours is my kind of morning.

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More progress on the SF series!

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But this tart. Let’s get back to the tart…

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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.

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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.

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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…

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Have a great weekend, friends in my little corner of the internet!

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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!).

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