Orange Creamsicle Tart

There are 2 reasons why you should make this tart at least once a month.

1. It is naturally sweet and delicious.

2. If you like cakes and pastries, this is a healthy alternative to those.

I read this recipe on the blog Healthy Little Vittles and it immediately caught my eye, particularly because of its beautiful appearance, so I just had to make it to show that even someone like me who is not that skilled in the kitchen, can also make amazing recipes like this one. Thanks Gina from Healthy Little Vittles for the inspiration.

A gluten-free, grain-free shortbread crust filled with a layer of vanilla coconut cream, topped with a citrus layer with cara orange. Garnish it with vegan, dairy-free whipped cream and fresh orange slices!

I changed the recipe a little bit since I have added an extra layer… which is a cherry layer. I love cherries and I wanted to add more phytonutrients into this recipe.

Of course, you can also play with the recipe yourself and change it a bit if you want, but try to stick to most of the ingredients.

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Ingredients

Shortbread Crust

• 2.5 cups cassava flour

• 1 teaspoon salt

• 1 cup plant/vegan butter

• 1 teaspoon pure vanilla extract

• 1/2 cup agave/maple syrup
  

Coconut Cream Layer

• 1 can full fat, unsweetened coconut milk

• 1/3 cup agave/maple syrup

• 1 teaspoon agar agar powder

• pinch salt
  

Cara Cara Orange Layer

• 1.5 cups cara cara orange juice, about 6 cara cara oranges

• 1/2 cup agave/maple syrup

• 1 teaspoon pure almond extract

• 2 teaspoons agar agar powder

• 1/4 cup coconut cream layer (you will have leftover, use it in this layer)
  

Cherry Layer

• 1.5 cups fresh pressed cherry juiced

• 1/2 cup agave/maple syrup

• 1 teaspoon pure almond extract

• 2 teaspoons agar agar powder

• 1/4 cup coconut cream layer
  

Whipped Cream (optional)

• 2 cans full fat, unsweetened coconut milk

• 2 teaspoon agar agar powder + 6 tablespoons water

• 1 teaspoon pure vanilla extract

• 1/2 cup organic powdered sugar

Instructions

1. Preheat your oven to 175 degrees Celsius.
   

2. In a large bowl, whisk all the dry crust ingredients together, then add in the pure vanilla extract and agave/maple syrup.
   

3. "Knead" in the plant-butter with your hands until your dough forms. The dough should be slightly crumbly, but should stick together between your fingers if you squeeze it. If it doesn't, add a little water.
   

4. Spray a 9-inch tart pan with coconut oil and then press the crust into the tart pan, starting with the outer edge, and then press the dough into the bottom of the tart pan. Smooth and press it down with the back of a spoon. *NOTE: You may have leftover crust, which you can make cookies out of (it's delicious!) Be sure not to fill the tart pan too much with dough, to leave room for the filling.
   

5. Bake for 20-25 minutes until the edges start to turn slightly golden. DO NOT OVERBAKE (gluten-free crust doesn't turn the lovely golden brown to signal that it's done, so I wouldn't cook longer than 25 minutes. **NOTE: you may need to press down the crust lightly after your take it out of the oven with the back of a bowl or spoon to make a deeper well for the filling.
   

6. Set the crust aside to cool while you make the coconut cream filling layer.
   

7. In a medium saucepan, whisk together all the coconut cream layer ingredients over high heat and bring to a boil, whisking frequently. Remove from heat and allow it to cool slightly.
   

8. Meanwhile, peel the oranges and slice in half. Add them to your blender with about 1/4 cup water. Blend on high until smooth.
   

9. Strain the orange juice through a seive or a nut milk bag to remove all the pulp. Set aside.
   

10. Reserve 1/4 cup of the coconut cream mixture and set aside, then pour the rest of it into the tart shell.
    

11. Carefully place the tart in your fridge for about 45 minutes, until the layer is firm to the touch.
    

12. In a medium saucepan, heat the cara cara orange layer ingredients over high heat and bring to a boil whisking frequently. Set aside to cool slightly and then pour over top the coconut cream layer in the tart.

13. Repeat the same previous step but now with the cherry topping ingredients. Make sure that the other two layers are already firm and cold before pouring this layer.
    

14. Place the tart back in the fridge to chill for about 4 hours/overnight.

15. Keep leftover tart stored in an airtight container in the fridge.

Whipped Cream

1. Spoon the solid part of the coconut cream into your mixing bowl. Whip on high speed (either with your KitchenAid Mixer or hand mixer) until the coconut cream fluffs.
   

2. Mix the agar agar powder with water and then add to the coconut cream along with the vanilla and powdered sugar. Beat on high again for another few minutes and then place in the fridge. **NOTE: you can also make this the day before

3. Using a piping bag and tip, pipe the whipped cream over top (or just slather it on!)

Here is the link to the original blog post >>> SUMMER CREAMSICLE TART

Buon appetito!