These mini blood orange hazelnut tarts are made with a gluten-free and grain-free hazelnut base and filled up with a vegan blood orange custard that's so zesty and refreshing.
Blood Orange Tarts [Vegan]
Serves
4
Cooking Time
10
Ingredients
Crust:
- 1 and 1/2 cups hazelnut flour
- 2 tablespoons pure maple syrup
- 3 tablespoons coconut oil
- Pinch sea salt
Filling:
- 1/2 cup fresh blood orange juice (from 3 blood oranges)
- 1/4 cup coconut milk
- 2-3 tablespoons pure maple syrup
- 1 tablespoon arrowroot flour
- 1 teaspoon agar-agar
Preparation
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For the Crust: Add all crust ingredients to a bowl and stir to thoroughly combine. Press down onto the bottom and sides of 4 3-inch tart shells with a removable base. Place in the freezer or fridge to firm up while you prepare the filling.
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For the Filling: Pour freshly-squeezed orange juice, coconut milk, and maple syrup into a small pot and stir to evenly combine. Bring to a gentle simmer over medium-low heat. Then gently add arrowroot powder and agar and whisk until no lumps remain. Simmer for about 5 minutes over low heat until the mix starts to thicken, stirring continuously. Remove from heat and let it cool down for about 15 minutes.
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Assemble: Pour the filling over the crust and place in the fridge for about 2 hours to set. Decorate with blood orange slices and fresh mint and enjoy! Store leftovers in the fridge for up to a week.
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Agar Agar -
Coconut Milk -
Orange
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About The Author
Mitra Shirmohammadi
See My RecipesMitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating delicious, nourishing recipes for clients and companies, she is passionate about helping women with weight and body image issues become their absolute best and live the dream life they desire. She offers private and group coaching, meal plans, and tons of tasty recipes on her website.
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