Blood Orange Hazelnut Tarts
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.
Servings: 4 mini 3-inch 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.
Notes
You can use almond flour instead. If you don't have either, pulse 1 and 1/2 cups of hazelnuts or almonds in a food processor until you get hazelnut or almond meal.