No-Bake Blood Orange Tart Recipe
These crimson beauties pack a serious health punch with nine times the antioxidants and double the Vitamin A of navel oranges. The only citrus fruit to contain Anthocyanins – a potent antioxidant to help boost immunity and fight heart disease, try our No Bake Blood Orange tart while they’re in season.
Blood Oranges are available from August until November.
3.5 cups pecans
6-7 Medjool dates, pitted
2 tsp maple syrup
Pinch of salt
Cashew cream filling
1 cup raw cashews, soaked overnight, drained
2 tb maple syrup
1 tsp vanilla extract
1/2 cup desiccated coconut
7 blood oranges, peeled, pith and seeds removed, and evenly sliced into small segments
1 tsp lemon zest
1. Place all tart base ingredients into a high-speed blender and process until it forms a crumb like texture.
2. Place mixture into a 23 cm flan (tart) pan with removable base and evenly press into the base making sure you press against the sides of the pan to create a crust like shape for the tart base. Damp fingers work best. Set tart shell aside.
3. To make the filling, blend all ingredients in a high-speed blender until smooth and thick mixture, about 5 minutes, scraping sides as needed. Pour into prepared shell, spreading evenly. Place in the fridge to set for a minimum of 30 minutes.
4. Just before serving, arrange orange slices on top of tart and sprinkle with lemon zest and crushed nuts and serve immediately.