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#Glutenfree #dairyfree blood orange mousse tarts | saltedplains.com
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Blood Orange Mousse Tarts (Gluten-Free + Dairy-free)

This blood orange mousse is made dairy-free by incorporating coconut whipped cream into bright and revitalizing blood orange curd. Coupled with a a chocolate-almond crust, the mousse is rounded out quite nicely. To save time, make the blood orange curd a day ahead of time and mix in the coconut whipped cream right before serving.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 servings
Calories 676kcal
Author Tessa

Ingredients

Blood Orange Mousse

  • ½ cup fresh squeezed blood orange juice
  • 2 teaspoons grated blood orange zest
  • ½ cup honey or maple syrup
  • 6 large 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

Instructions

  • 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.

Notes

Nutrition

Calories: 676kcal | Carbohydrates: 43g | Protein: 13g | Fat: 55g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 184mg | Sodium: 110mg | Potassium: 261mg | Fiber: 5g | Sugar: 32g | Vitamin A: 293IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 5mg