Blood orange curd tart

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Blood orange curd tart


  • 1 cup hazelnuts
  • 1.5 cup oats
  • 2 tbsp carob/cacao powder
  • 1/3 cup coconut oil
  • 3 tbsp maple syrup
  • 3 tbsp water


  • 3 blood oranges, juiced
  • 1 tbsp beet powder (optional)
  • 4 tbsp cornflour
  • 1 tsp vanilla extract
  • 1 can coconut milk
  • 4 tbsp water
  • 2 tsp agar agar

Prepare crust by blending hazelnuts, oats and carob until finely ground. Add in maple syrup, coconut oil and water and pulse until a dough is formed. Press into greased tart tin. Prepare filling by mixing orange juice, beet powder, cornflour and vanilla into a smooth paste in a small bowl. Add coconut milk, water and agar to a small pan and simmer until thickened. Turn up the heat and add cornflour mix once bubbling. Stir continuously, until thick and glossy. Remove from the heat and pour into tart shell. Chill in the fridge to set and top with vegan meringues and blood oranges.


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