{"id":18402,"date":"2019-04-12T10:33:25","date_gmt":"2019-04-12T08:33:25","guid":{"rendered":"https:\/\/bake-street.com\/?p=18402"},"modified":"2026-04-08T12:27:45","modified_gmt":"2026-04-08T10:27:45","slug":"blood-orange-sage-and-tamarind-tart","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/blood-orange-sage-and-tamarind-tart\/","title":{"rendered":"Blood orange, sage and tamarind tart"},"content":{"rendered":"

I’ve been wanting to make this tart since blood orange season began… And if I get distracted, I have to leave it for next year! It’s been a long time since I left you a tart of this type, with a creamy filling and a simple base. The truth is that it’s a very attractive and fresh option, especially when the weather is good. So today I leave you how to prepare this Blood orange, sage and tamarind tart<\/strong>.<\/p>\n

Whenever I prepare this type of pie, I like to combine at least 3 ingredients that are part of the filling. In addition to those necessary to carry it out as eggs, sugar, gelatin … What was clear to me was that the main base was going to be blood orange juice<\/strong>, so I was looking for citrus and sweet flavors.<\/p>\n

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Preparing the blood orange, sage and tamarind tart.<\/h5>\n

Blood oranges have a citrus taste, but mainly sweet. I wanted to maintain that line, but with flavours that stand out and are not hidden. So I thought about tamarind<\/strong>. I love tamarind, it’s one of the fruits that hasn’t been missing in my house for a long time. In fact, in the fridge I have a big glass jar with them inside so I can use them whenever I want. If you keep them that way, they will be well for a long time.<\/p>\n

The taste of tamarind is citrus and sweet<\/strong>, but different from blood orange. I thought it would go very well, and it certainly did.\u00a0 If you’ve never tried it before, do it. It is an ingredient that combines very well in both sweet and salty, in this link<\/strong><\/a> you can see more recipes where I have used it.<\/p>\n

I also wanted to add some aromatic herbs, but some that were different from other more common ones such as basil, mint, peppermint … And then I thought of sage<\/strong>. Another fantastic herb that gives wonderful aromas. With it we will achieve a subtle spicy flavor and touches that remind us of eucalyptus and pine<\/strong>.<\/p>\n

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It’s true that I don’t always have this herb at home, I use it from time to time. But when I go for it, I buy a very big box and I take advantage to prepare many recipes. And if I still have a surplus, I prepare sage and hazelnuts pesto<\/strong><\/a>.<\/p>\n

I also added another ingredient that I don’t mention in the title, but that helps to carry a bit of natural color as well as sour and acid shades. And this is the hibiscus flower<\/strong>. I add it at the end of the cream cooking and let it infuse while reducing the temperature of the cream to add the gelatin.<\/p>\n

The base tart.<\/h5>\n

Here you can make the base that you like, only taking into account the one that can combine well with the flavors of the filling. In my case I decided to make a very, very simple base. As much as to mix, to place in the mold and bake only 12 minutes to dry it.<\/p>\n

I used ground almonds, grated coconut, coconut flour, honey and cocoa powder<\/strong>. Given the color of the filling, I wanted the base to have a chocolate tone, but not a lot of flavor. That’s why I decided to add a little cocoa. But if you don’t like it, all you have to do is omit it and it’s solved.<\/p>\n

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On the blog I have another base made with ground almonds, grated coconut and condensed milk<\/strong><\/a> that doesn’t need an oven. Or if you want to make a dough base, like an almond p\u00e2te sucr\u00e9e<\/strong> you can see it in this post<\/strong><\/a>. You can also prepare a base with nuts, seeds, sweeten it with dates, raisins, apricots… The possibilities are infinite and wonderful all of them.<\/p>\n

Decoration.<\/h5>\n

This is undoubtedly one of the parts I like the most. I love to decorate cakes and pies, that’s where I can finish giving my personal touch to what I’m preparing. In fact in the decoration, you can use other elements that are not part of the filling, but that combine well in terms of flavor and color.<\/p>\n

I chose to use blood orange (this could not be missing), strawberries, sage leaves, kumquats and flowers<\/strong>.\u00a0But feel free to decorate it as you like and with the ingredients you have at home or at your fingertips.<\/p>\n