Blood Orange, Raspberry and Hibiscus Tart

10 healthy servings

Ingredients

Crust

• 2 c graham cracker crumbs

• 6 T butter, melted

• 1/2 t lemon zest

• 1/4 t salt

Blood Orange Layer

• 1 c fresh blood orange juice (about 3 blood oranges)

• 1 T blood orange zest

• 1 c heavy cream

• 3/4 c greek yogurt

• 1/2 c sugar

• 1 gelatin powder packet (or 3 sheets)

Raspberry Hibiscus Layer

• 2 c frozen raspberries

• 1/4 c sugar

• 1 c water

• 1 t hibiscus powder

• 1/4 t lemon zest

• 1 gelatin powder packet (or 3 sheets)

Whipped cream

• 1 c whipping cream

• 1 T powdered sugar

• 1/2 t vanilla

Directions

1. Preheat the oven to 350F. Grease a 9 inch circle or 14 inch x 4 inch rectangle tart pan with cooking spray.

2. Mix all of the crust ingredients together. Press the crumbs into the tart pan. use the bottom of a drinking glass to help compress it as much as possible. Bake for 12 minutes.

3. Meanwhile in a medium sauce pan, on medium heat, whisk the blood orange juice, blood orange zest, heavy cream, greek yogurt and sugar. Bring the mixture to a simmer.

4. Remove from heat and whisk in the gelatin. The gelatin may clump at first but keep whisking, it will dissolve after a few minutes. Run the mixture through a strainer and then let it cool for 30 minutes.

5. Place the tart pan on a sheet pan or dish for any spill through. Pour the blood orange mixture in the tart pan. Let set in the fridge for at least 4 hours.

6. In a medium sauce pan on medium heat, whisk the raspberries, sugar, water, hibiscus powder and lemon zest. Bring to a simmer and then remove from the heat. Whisk in the gelatin until fully dissolved. Run the mixture through a strainer and then let it cool for 30 minutes.

7. Remove tart from fridge and add the raspberry mixture as your next layer. Let the tart set again for another 4 hours.

8. To make the whipped cream, use an electric mixer with the whisk attachment to whisk all ingredients for about 5 minutes or until you get stiff peaks.

9. Once the tart is fully set, remove from the pan. Serve topped with whipped cream and dehydrated blood oranges. I made mine by letting the slices dehydrate on 150F for 6 hours.

Notes

Gluten-free: This recipe is gluten-free as long as you use gluten-free graham crackers or cookies for the crust. I used 5 sleeves of the Schar brand graham crackers.

Dairy-free: this recipe is not dairy free.

Hibiscus Powder: I bought my hibiscus powder online on amazon.