Blood Orange and Olive Oil Tart

I spend a lot, and I mean A LOT of time thinking about what I am going to bake/cook/create in the kitchen. Every one of my memories is associated with food. Every place I have traveled or want to go has meals that go with it. I married my husband because he was the most interesting person I ever met, but the fact he was 100% Sicilian was a major factor. I studied Italian wine after college, and took 2 semesters of Italian in college, preparing for the day I would move to Italy and eat tomatoes and drink olive oil and talk with my hands. When I am in the kitchen, I am dreaming and I am cooking for my heart, and for my family and friends. So, long story shorter, this tart is a result of months of thinking about blood oranges and creating a dish that shows them off in all their freshness. The gift of a fresh fruit tart is that you are creating a platform for the fruit, and it is easy(ish) and delicious…and this one is healthy.  Blood oranges are packed with Vitamin C, potassium, and my personal favorite, anthocyanins.  Elevate your immunity and your mood with this one! 
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I always make the creme patisserie first. You can make it and keep it in the fridge with a piece of wax paper or saran wrap on it to keep the skin from forming on it. If a skin forms, just scrape it off.
Okay. So the patisserie:
3 egg yolks
3-5 Tbsps. coconut sugar
pinch of sea salt
3 Tbsps corn starch or arrowroot powder (have never tried w/arrowroot, but I think it would work)
1 1/2 cups of coconut milk ( a thick full-fat brand of canned milk)
1/2 vanilla bean, split and scraped into the milk (can 1 tsp. substitute extract)
1. Whisk the eggs and sugar together until creamy, and then add the starch or arrowroot powder and whisk.
4. Heat the coconut milk and scraped vanilla bean, whisking often and just letting boil for a second. Remove the vanilla bean.
3. Whisk about 1/2 cup of the warm milk into the egg mixture, and then while whisking add the rest of the mixture. Put the mixture back into the pan and heat briefly, continuing to whisk so it doesn’t curdle. I strain mine sometimes if it curdles. But that’s it and then make sure to cover with saran wrap so the skin doesn’t form. It will keep in the fridge for 3 days.
The Tart Crust:
1 1/2 cups of blanched almond flour (would likely work with regular almond four or blended almonds)
1/2 tsp sea salt
1/4 tsp baking soda
1/4 cup Extra Virgin Olive Oil
2 Tbsps Maple Syrup
Directions:
Preheat the oven to 350 degrees F. Combine the dry ingredients in a bowl. Add the wet and mix well. Press evenly into a 9 inch tart pan. Bake for 7-10 minutes until a nice golden color. Then let it cool completely before adding the creme patisserie.
Now, put it all together!
Once the tart crust and the patisserie are cooled completely, add the creme patisserie evenly into the crust.
Add slices of blood oranges- cut the slices thinly with the skins on. This is the secret, otherwise they will fall apart (lesson learned).  Then, cut the skin to the pith, and add on top of the creme patisserie in a gradient way or however you decide to design it! Add violets in the spaces between the orange slices for a beautiful mix of color and nutrition! This is no overly sweet and is so fresh and delicious!

I hope you enjoy!

XOXOXO Tara

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