- 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!