I spent half of this last long weekend coaching at a swim meet in a pool facility that is notorious for its horrible air quality. While you may be thinking, “Wow, that seems like a problem for athletes that cherish the chance to take a breath,” you would be right. Right. But the crux of it all is that the poor air quality hits you hours after you have left the building, leaving you sneezy, stuffy, headachy, and downright no good for a day or two. Swimmers, coaches—this place doesn’t discriminate. The after-effects hit me hard.
While curled up on the couch the next day, hoping my head would clear sooner than later, I day-dreamed about these blood orange mousse tarts. I had recently seen this recipe for a lemon curd mousse and couldn’t wait to try it with another winter citrus fruit. Made initially as a blood orange curd (which is so good on its own), it is then mixed with coconut whipped cream to make for a dairy-free, dreamy, creamy mousse.
As a fan of chocolate and orange together, this blood orange mousse sits in an easy almond flour crust flavored with raw cacao powder. Top it with extra coconut whipped cream and a little blood orange zest, and voila! Dessert. Blood orange style.
- Blood Orange Mousse
- ½ cup fresh squeezed blood orange juice
- 2 teaspoons grated blood orange zest
- ½ cup honey (or maple syrup)
- 6 egg yolks
- ¼ cup coconut oil, melted
- pinch of sea salt
- 1 can full fat coconut milk, refrigerated overnight
- Chocolate-Almond Crust
- 2 cups almond flour, packed
- ½ teaspoon baking soda
- pinch or two of sea salt (I prefer two!)
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon pure vanilla extract
- 3 tablespoons raw cacao powder (or unsweetened cocoa powder)
- 4 tablespoons coconut oil, melted
- Start with the blood orange mousse, making first a blood orange curd, as this will need time to chill. In a medium saucepan, combine blood orange juice, blood orange zest, honey, egg yolks, and sea salt. Whisk to combine. Bring mixture to a simmer, whisking constantly until mixture starts to thicken, about 5 minutes.
- Remove from heat. With a fine sieve, strain blood orange mixture into a bowl. Whisk in coconut oil.
- Cover with plastic wrap, making sure wrap touches surface of blood orange mixture. This will ensure that a film doesn't form. Refrigerate for at least one hour.
- While the blood orange curd is chilling, preheat the oven to 350 degrees Fahrenheit. In a medium bowl, whisk together almond flour, baking soda, sea salt, and cacao powder. Add honey, vanilla extract, and coconut oil. Blend with a fork until liquid is evenly distributed.
- Equally divide crust mixture between six 4-inch tart pans. If your tart pans are not non-stick use a bit of coconut oil to grease them. Press crust mixture into bottom and up sides of pans. Bake for 11-13 minutes. Remove from oven and cool in pans on a wire rack.
- Once the blood orange curd has chilled for at least an hour, scoop the white waxy solid from the top half of the chilled coconut milk can and place in a bowl. Stop scooping when you hit liquid below. Using an electric mixer, beat the coconut milk until soft peaks form.
- Whisk in half of the coconut whipped cream into the blood orange curd. Fold in the rest of coconut whipped cream. Leave a little coconut whipped cream leftover if you wish to top tarts with it.
- When chocolate-almond crusts are cool, remove from tart pans and fill each tart crust with blood orange mousse. Top with remaining coconut whipped cream if desired.