Ok. This is the last tart recipe for the coming…days 😉

You have to think that I put these desserts on the table as lunch, as many as I make. I only say White Chocolate Coconut Tart, No bake Moccha Tartelette with Hazelnut Crust or The very best Cherry Pie.

Of course I don’t.

They are only served as a second breakfast, dessert, in the afternoon with coffee and in the evening on the couch. But this piece is not so big anymore then. Four tarte pieces a day are sufficient.

😉

This Blood Orange Curd Tart was of course just as fast gone as all its predecessors. Obviously. Who could resist a dessert with a crunchy almond base and a creamy citrus filling?

Blutorangen-Curd-Tarte

Last summer I have already decided that I will try some orange curd as soon as blood oranges are in season.

Finally it’s February and the sun-ripened moro blood oranges from Bella Italia are available. Driven by euphoria, I put two large nets in my basket.

Arriving home I was about to create a beautiful, deep red blood orange curd tarte.

First orange: orange.

Second orange: light orange.

Third, fourth and fifth orange: orange with a maximum blood orange color content of 3 percent.

What the…!!?

Blutorangen-Curd-Tarte

Of my two nets, three were actually blood oranges. The rest covered all shades of orange in colour, but never saw anything of red…

But as we all know, not only the outer values count, but also the inner values. So I used what was there. In terms of taste, they were awesome.

My two and a half blood oranges (one half I had to keep for decoration) together with the remaining ingredients and the spontaneous addition of two teaspoons of acai powder brought together a salmon-colored curd.

It was SOOO good! I could spoon it pure, but with the crunchy nut base it’s even better.

Blutorangen-Curd-Tarte

Whether light orange or dark red, the most important thing is that you make this heavenly delicious Blood Orange Curd Tart ASPA. 🙂

 

 

Rezept drucken
Blood Orange Curd Tart
BLOOD ORANGE CURD TART. Creamy citrus filling meets crispy nut base. This tart is an absolute dream and made super fast!
Blutorangen-Curd-Tarte
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Prep Time 25 minutes
Cook Time 35 minutes
Passive Time 6 hours
Servings
Tart (20 cm Ø)
Ingredients
Orange Curd
  • 3 large blood oranges about 200ml
  • 1 small lemon
  • 100 g sugar
  • 120 g Butter
  • 3 medium organic eggs
  • 2 egg yolks
Almond Crust
  • 100 g rolled oats
  • 120 g almonds
  • 4 tbsp maple syrup
  • 4 tbsp coconut oil melted
  • 1/4 tsp salt
Prep Time 25 minutes
Cook Time 35 minutes
Passive Time 6 hours
Servings
Tart (20 cm Ø)
Ingredients
Orange Curd
  • 3 large blood oranges about 200ml
  • 1 small lemon
  • 100 g sugar
  • 120 g Butter
  • 3 medium organic eggs
  • 2 egg yolks
Almond Crust
  • 100 g rolled oats
  • 120 g almonds
  • 4 tbsp maple syrup
  • 4 tbsp coconut oil melted
  • 1/4 tsp salt
Blutorangen-Curd-Tarte
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 170°C for the crust. Lightly grease a tart tin (20 cm Ø) with coconut oil.
  2. Add oats and nuts to a blender and grind to a sand-like consistency. Add coconut oil, maple syrup and salt. Pulse the mixer a few times until the ingredients have mixed into a dough. It should stick together when you squeeze it between your fingers. Otherwise add 2-3 tablespoons of water.
  3. Press the dough firmly into the tart mould. Poke a few holes into the bottom of the crust with the fork. Bake in a preheated oven for about 10 minutes. Allow to cool completely.
  4. Wash oranges and lemon with hot water. Grate the peel of an orange. Squeeze oranges and lemon. Put butter in a metal bowl and melt over a warm water bath. Add sugar, lemon and orange juice and the zest and mix.
  5. Add the eggs and yolks and beat over medium heat, stirring constantly until a creamy consistency is obtained. It takes about 20-25 minutes. Attention: The mixture must not boil, otherwise it will curdle.
  6. Remove the finished Orange Curd from the pot and allow to cool at room temperature for 30 minutes.
  7. Fill the curd into the almond crust. Place in the fridge for at least 5 hours until it has set.
  8. If there is any orange curd left, pour it into a glass and store in the fridge. Use within 1-2 weeks.

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