These mini Blood Orange Hazelnut Tarts are such a healthy, delicious, and refreshing dessert idea for spring. If you aren’t lucky enough to find blood oranges at your local grocery store this time of year, you can still make them using regular oranges. They will be just as delicious, but with a different, not-so-vibrant color.
I love this recipe so much since there’s no need for baking. That means much less pressure in the kitchen and no need for precise measurements. You also don’t need a food processor or blender, if using flour for the base. Just mix the crust ingredients in a bowl and press down at the bottom of mini tart shells. I used hazelnut flour, but almond flour also works. If you don’t have either of those, you can pulse 1 and 1/2 cups of hazelnuts or almonds in a food processor until you get hazelnut or almond meal. Add the rest of crust ingredients to the food processor and pulse a few more seconds to get your base.
To make the custard for the filling, I used agar-agar which is a vegan gelatine substitute. It’s a jelly-like substance, obtained from red algae, which can be used in desserts, sauces, soups, etc. to thicken up the mix. You can substitute pasture-raised gelatin for agar-agar in the same amount if you wish.
Once the custard thickens up, let it cool down for a few minutes and pour it on top of the hazelnut base. Let it firm up in the fridge for 2 hours or so and enjoy topped with (blood) orange slices and fresh mint. I also added some puffed quinoa and flowers for the aesthetics.
Can’t wait for you to try these zesty blood orange hazelnut tarts! If you liked them, I’m sure you would love my Vanilla Lime Custard Tart and Lavender Fig Custard Tart as well! Please leave a comment below and let me know your thoughts. And if you happen to snap photos, I’d love to see and share them! So don’t forget to tag me @nutriholist #nutriholist on Instagram and Facebook. XO
Blood Orange Hazelnut Tarts
Ingredients
Crust:
- 1 and 1/2 cups hazelnut flour {See Notes}
- 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
Instructions
- 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.
- 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.
- 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.
Leave A Comment