Blood Orange Tart with an almond base - Gluten Free

There's something really exotic and mysterious about blood oranges.  Is it their unusually short harvest season (approx 2 months) that creates a sense of urgency and desire? Their stunning and unique flesh colours?  Or the beautiful flavour combination of both citrus and raspberries?  Either way, I absolutely love seeing blood oranges hit the markets and always stock up to make as many treats as possible!

This year I couldn't go past blood orange sorbet.  The colour is striking and the flavour sharp and citrusey yet refreshing!  Making sorbets in the Thermomix is oh so easy that it is almost worth buying one for that benefit alone!

Blood Orange Sorbet made in the Thermomix

But with a bowl of sorbet chilling in the freezer I still had a lot of blood orange quarters peeled and pipped and waiting for another creation.  So a blood orange tart it was!  I was looking for a decadent tart yet something quite light in texture to ensure the citrus notes were not drowned out.    And of course I find it hard to create anything without a touch of nutrition added, and so almonds and chia were made a part of the base and I stuck to minimal sugar and the lesser processed rapadura at that.
You need to excuse my pictures, as per usual, as I am far from a good photographer but take my word for it, this tart was YUM!!
One of the best features of this recipe is the requirement for just one bowl, whether it be a TMX bowl, a food processor bowl or the old traditional, well, bowl!  Serving this up at the table in front of friends will be sure to impress, and yet you needn't disclose the minimal fuss you have gone to!  I won't tell them if you don't!
Make it the day before to let the flavours settle if time allows, and serve up with anything from a reduction of extra blood orange juice, double cream, vanilla ice cream, segments of fresh blood oranges or indeed a scoop of homemade blood orange sorbet.  Enjoy...

 Blood Orange Tart with an almond base (gluten free)

Ingredients

BASE
100g butter
100g raw almonds (or almond meal if you don't have a processor to mill almonds)
200g gluten free plain flour (I used Orgran brand)
40g rapadura or coconut sugar
10g white chia seeds
1 egg

FILLING
300g blood orange flesh (skin, pith and pips removed)
100g rapadura or coconut sugar
2 eggs
180g cream
1 heaped teaspoon gluten free cornflour

Method - Conventional

1. Preheat oven to 170 degrees celcius.  Lightly grease a 24cm shallow pie case with a removable base.
2. For the base, if you are using a food processor, add almonds and chia seeds to the bowl and process on high speed until a meal consistency is achieved. 
3. If not using a food processor, place almond meal, chia seeds, sugar and flour in a large mixing bowl.  Add butter and work through with finger tips until mixture resembles bread crumbs.  Add beaten egg and work through until mixture comes together.  Continue at step 6.
4. Add butter, sugar and flour and process just until mixture resembles bread crumbs.
5. Add the egg and pulse until just combined.  
6. Press mixture evenly into pie case both into the base and the sides.  Place on a baking tray for stability and blind bake in preheated oven for 20 minutes.  Remove from oven and set aside.
7. For the filling, add orange flesh and sugar to the food processor bowl.  Blend until fine pulp is formed.
8. Add remaining filling ingredients and process until smooth and well combined.  
9. Pour over base and bake in oven for 30 minutes or until set.  The filling will still wobble when you move it however is actually set.
10. Allow to cool to room temperature before storing in fridge.

Method - Thermomix

1. Preheat oven to 170 degrees celcius.  Lightly grease a 24cm shallow pie case with a removable base.
2. For the base, place almonds and chia in the TM bowl and mill on speed 10 for 10 seconds.
3. Add flour and sugar and combine on speed 5 for 5 seconds.  Add butter and process on speed 5 for 10 seconds. 
4. Add egg and mix on REVERSE, speed 4 for 10 seconds.
5. Press mixture evenly into pie case both into the base and the sides.  Place on a baking tray for stability and blind bake in preheated oven for 20 minutes.  Remove from oven and set aside.
6. For the filling, place orange and sugar in TM bowl (no need to clean from making the base, just ensure as much of the base has been removed as possible) and blend on speed 9 for 20 seconds.
7. Add remaining filling ingredients and blend on speed 4.5 for 30 seconds.  Pour over base and bake in the oven for 30 minutes or until set.  The filling will still wobble when you move it however is actually set.
8. Allow to cool to room temperature before storing in fridge.