Blood Orange Tart with Almond Crust

This Blood Orange Tart features a crisp almond crust filled with a creamy blood orange custard, beautifully balancing the tartness of the oranges with the sweetness of the filling. The almond crust adds a nutty depth, complementing the vibrant citrus flavor. Perfect for a light dessert, this recipe is both gluten-free and packed with antioxidants.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup sugar
• 1/2 cup freshly squeezed blood orange juice
• 1 tablespoon blood orange zest
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined.
3. Press the almond mixture into the bottom and up the sides of a tart pan. Prick the bottom with a fork and bake for 12-15 minutes or until lightly golden. Let it cool.
4. In a separate bowl, whisk together the eggs and sugar until pale and fluffy.
5. Add the blood orange juice, zest, vanilla extract, and cornstarch to the egg mixture. Whisk until smooth.
6. Pour the blood orange filling into the cooled almond crust and bake for an additional 20-25 minutes, or until the filling is set.
7. Remove from the oven and let cool completely before removing from the tart pan.
8. Dust with powdered sugar before serving, if desired.