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Cardamom Oat Blood Orange Tart | URBAN BAKES

Cardamom Oat Blood Orange Tart

  • Author: Connie
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 6 hours
  • Yield: 10-inch tart 1x




  • 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



  1. Heat oven to 350 degrees F.  In a food processor, pulse oats, flour, oil, agave, cocoa, salt and cardamom until texture resembles wet sand.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with blood orange slices and freshly grated zest. Keep stored in refrigerator.  ENJOY!


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