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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.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6
Author Tessa Fisher

Ingredients

Blood Orange Mousse

  • 1/2 cup fresh squeezed blood orange juice
  • 2 teaspoons grated blood orange zest
  • 1/2 cup honey or maple syrup
  • 6 egg yolks
  • 1/4 cup coconut oil melted
  • pinch of sea salt
  • 1 can full fat coconut milk refrigerated overnight

Chocolate-Almond Crust

  • 2 cups almond flour packed
  • 1/2 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

Inspired by this recipe and my Lemon Tartlets with Thyme Crust.