Baking is one of those things that really grounds me. Meticulously following a recipe or creating a creation of my own just speaks to my soul. So as things are settling down a bit in my life, getting back into the kitchen and feeling inspired to make something beautiful and just with the right amount of sweet is slowly coming back to me.
However after not baking for months, I thought I lost my baking mojo. I’m not kidding. I texted multiple friends in desperation and dispair. I wasn’t sure if I had made a deal with the Devil or what but I had several failed baking attempts in a row. And this like never happens to me. So when the perfectly pressed double chocolate crust for the first attempt at this tart flew out of the oven and splatted on the floor, and I burnt myself on the oven, I was over it.
I threw the first attempt away and (god forbid) bought a store bought dessert for our Game Dinner. Maybe just giving in was all I needed to get my mojo back, but the second attempt the next day went splendidly. Hopefully my mojo hangs around for a bit, because I’m not sure how well received any more manic baking texts will be.
- 7+ ounces double chocolate chip cookies (I used Tate’s Bake Shop – Gluten Free Double Chocolate Chip Cookies)
- 6 tablespoons melted butter
- 1/2 cup freshly squeezed blood orange juice
- 1/2 cup bottled orange-mango juice
- juice from 2 limes
- 1/2 cup baker’s sugar
- 1/2 cup brown sugar
- 4 egg yolks
- 4 eggs
- 1 stick unsalted butter
- 1/2 teaspoon salt
I slightly adapted a blood orange curd recipe from On A Sweet Sugar Rush. The result was so tasty! Since blood oranges were 2 for $5 at our local market (fresh produce is a definite disadvantage of living through an Idaho Winter), I only bought a few so I had to supplement with some bottled juice…
- Crush the cookies in a plastic bag or food processor until finely ground. Combine with 6 tablespoons melted butter to form the crust.
- Press crust into the bottom and up the sides of the tart pan. The 7 ounces of cookies didn’t leave any crust to spare, so using more finely ground cookies wouldn’t hurt!
- Bake crust for 10 minutes until slightly hardened and let cool on counter.
- In a large saucepan, combine the blood orange juice, orange-mango juice, lime juice, baker’s and brown sugar, eggs, egg yolks and salt, and whisk over low.
- When the sauce starts to thicken (to be honest I didn’t see much thickening but figured 10 minutes of whisking was good), add the butter and continue to whisk until the curd thickens (about 15 minutes).
- Transfer to another vessel to cool. I didn’t strain my curd but I would definitely recommend it if you don’t prefer a chunkier curd.
- Once the curd is cooled, gently poor and spread the curd into the crust. Refrigerate for several hours.
- Top with a blood orange slice, and enjoy!