A mildly sweet and tender Blood Orange Tart with a captivating aroma of spice and herbal essence, a pleasant surprise of chocolate, and a welcoming flaky contrast of oats.
We are in the midst of citrus’ peak in the season and I find the best way to overcome the Winter blues, is to surround myself with vibrant, sweet flavors of a variety of citrus fruits. I’ve whipped up a fair share of concoctions with oranges, lemons, limes and grapefruit as the main focal point but today, it’s all about the ruby-hued, blood orange!
These beauties are available from December to April and from its skin down to its flesh, they can vary in color ranging from an orange-pink exterior to a crimson-red interior. They are generally more sweet than tart and at times, can have a slight but pleasant bitter flavor.
This tart is an adaption from my lemon lime bars made a few winters ago. It was absolutely divine and so I knew, I had to replicate the recipe with minor twists. I was aiming for a more pink tart but wasn’t so lucky with my initial batch of blood oranges. The flesh was more of a salmon color much like the inside of a grapefruit. Nonetheless, it was a crowd pleaser!
And this crust… OH. MY. WORD! Don’t let the pictures fool you. This crust is to die for. I studied long to create flavors to compliment the light sweetness from blood oranges and after some digging, I’ve stumbled across several recipes in which cardamom and chocolate pair well separately with this fruit. I figured, let’s try it all together!
What an amazing success! The cardamom gives the tart a wonderful aroma of spice and herbal essence and from your first bite, you get a pleasant surprise of chocolate with a very welcoming flaky contrast from the oats. All blending perfectly with the mildly sweet and tender blood orange tart.
I am quite excited about this one and I hope you will enjoy it just as much as I have. And for those who are gluten-sensitive, this dessert is for you.Print
- 1 1/4 cups old-fashioned oats
- 3/4 cup almond flour
- 1/3 cup coconut oil, melted and slightly cooled
- 1/4 cup agave
- 2 tablespoons unsweetened cocoa
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon ground cardamom
- 3 large egg yolks
- 1 tablespoon blood orange zest, grated
- 2/3 cup fresh blood orange juice
- 1 can (14 oz.) sweetened condensed milk
- 1/2 blood orange, peeled and thinly sliced
- 1 teaspoon blood orange zest, grated
- Heat oven to 350 degrees F. In a food processor, pulse oats, flour, oil, agave, cocoa, salt and cardamom until texture resembles wet sand.
- Firmly press oat-mixture evenly into bottom and up the sides of tart pan with a removable bottom. Tip: use the back of a measuring cup to firmly press crumbs together.
- Bake for 10 minutes or until dry and golden brown. Check after 5 minutes to ensure the sides of crust did not droop to the bottom. If it has, remove pan from oven and using the back of a measuring cup or a spoon, gently press mixture again up the sides. Return to the oven for 5 minutes. Then remove from oven and allow crust to cool in pan over a wire rack. Leave oven on.
- In a medium bowl using an electric mixer, whisk egg yolks and blood orange zest on high speed until thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, continue mixing. Increase speed to high and mix until thick, about 3 minutes. Reduce speed to low. Add juice and continue to mix until just combined. Using an angled spatula, spread filling evenly over crust.
- Bake for 40-45 minutes or until filling is just set. Allow to cool completely over a wire rack. Refrigerate at least 4 hours or overnight.
- Garnish with blood orange slices and freshly grated zest. Keep stored in refrigerator. ENJOY!
Recipe adapted from Lemon Lime Bars