Festive Orange Curd Tarts

We've teamed up with The Tigernut Company to bring you this amazing low sugar Festive Orange Curd Tart Recipe! 🍋

Tiger nuts are insanely nutritious, containing:

💚 More calcium than liver

💚 As much iron as red meat

💚 High amounts of vitamins, minerals, fatty acids and fibre (helping to feed your gut flora and boost gut health!)

Tiger Nuts are suitable for anyone following a paleo, low FODMAP, vegan, gluten free, AIP, plant-based, or whole food diet!

We love The Tiger Nut Company because they care about:

🥜 The environment and the planet

🥜 Health, and healthy eating

🥜 Giving back what they can and donate to charity

🥜 Where they source their tiger nuts, ensuring the highest quality possible! They only use organically and sustainably grown tiger nuts grown by artisan suppliers based in Spain! 🇪🇸

Ingredients

Pastry;

💚 160g x Tiger Nut Flour

💚 50g x Tapioca Powder (can use arrowroot)

💚 75g x Coconut Oil

💚 1 Teaspoon x Cinnamon

💚 1-2 Tablespoons x Tiger Nut Milk or Water

💚 1 Pinch x Salt

Curd;

💚 120ml x Orange Juice (freshly squeezed is best)

💚 120g x Erythritol

💚 Orange extract (optional but adds intense flavour)

💚 2 Tablespoons x Cornstarch

💚 240 Millilitres x Coconut Cream or Milk (use the cream off the top of the tin)

💚 1 Tablespoons x Coconut Oil

💚1 Tablespoon X Turmeric (optional but adds colour)

💚 1 Teaspoon x Freshly Grated Ginger (or 1/2 teaspoon powder)

💚 Christmas Spice or All Spice (nutmeg, cinnamon, ginger, nutmeg, cloves)

Method

  1. 1. Mix together tiger nut flour, tapioca, a teaspoon of cinnamon or spices and salt. Melt and add the coconut oil, and mix until it starts to form a ball, add a little water or tiger nut milk as needed. Don’t over work.

    2. Simply press into a a large cake tin with removable base, or if you want smaller tarts use muffin pan or small silicon moulds.

    3. Prick the base and bake in an oven until brown, around  10 -12 minutes at 160C.
    4. Set aside & allow to cool while you prepare the curd.
    5. Add all of the curd ingredients to a pan and heat gently stirring all the time until it thickens. Depending on how thick the coconut cream is you may need to add more cornstarch.
    6. When ready taste and adjust spice or sweetness if necessary. Then pour the mixture into the tarts and leave to cool.
    7. When cool enough place in the fridge for an hour to firm up.
    8. Decorate! The tarts are delicious and will keep in the fridge for 5-7 days if you haven’t eaten them all before then!

 

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