I wasn’t going to put up a post today. It is clear to me that I have reached that stage in my blogging journey where I feel like quitting. That stage where it seems all my flaws become apparent. It is the stage where I compare myself to everyone else and somehow manage to lose every round. Then I stopped and challenged myself to talk about something I am good at. That thing is apparent when you see this chocolatey blood orange curd tart.
My one thing that I choose to hold on to today is that I know how to read and transform recipes. I am the queen of using one idea and turning out a million and one things. A few days ago, I shared a parfait that featured a blood orange curd, a creamy yogurt layer and homemade granola. While making that recipe, I remembered that I once made my sister a jam and yogurt tart. Then I decided to make it again with the blood orange curd.
The crust on this tart is from Pretty Simple Sweet. When I was building this chocolatey blood orange curd tart in my head, I knew that I had to find a super easy crust recipe. This one from Pretty Simple Sweet delivered. The only amendment I made to the recipe was to replace some of the flour with dark chocolate powder. Everything else stayed the same.
Food is one of my most important creative outlets. It is one arena in my life where I feel confident. Sometimes I find my relationship with food strange. On one hand, I have a history of disordered eating. On the other hand, I have loved cookings since I was a child. The one thing I have learned from examining my relationship is that the joy I derive from cooking is often the power that allows me to focus on building healthy eating habits.
When I am able to play with my food, I am happy. I am happy when I realize that I have new skills and knowledge about food. By writing this post today, I choose to honor my creative relationship with food.
To make the Chocolatey Blood Orange Curd tart, make the tart crust following the Pretty Simple Sweet recipe, substituting in some dark chocolate powder for flour. Then layer in the components from the Blood Orange Curd parfait.
The other day, I noticed that I had a couple of blood orange starting to wrinkle in my food pantry. I knew it was time to get about figuring what to make with the blood orange. The result of my search was this blood orange curd parfait layered with a coconut flavored yogurt and crunch pistachio granola.
Citrus is one of the things I love about this time of the year. The abundance of oranges, grapefruits, and even the bewildering buddha’s hand makes for a wonderful winter. Every time I go to the market and I see the blood orange cut open, I am drawn to its deep color. There is just something about seeing the ruby red instead of the orange that is jarring and intoxicating to my senses. I often find myself buying it just for the pleasure of looking at it. The juices end up tasting just like a regular orange and work perfectly for making this curd.
One of the things I crave in recipes is simplicity. I love making simple things that look that they require more effort than they actually do. This blood orange curd and yogurt parfait is a prime example. Just thinking about blood orange curd seems like a cumbersome process. In truth, the process of making the blood orange curd is simple as long as you follow the process closely. The best recipe I have found for blood orange curd is the one by Melissa Clark of the New York Times. It is wonderfully written and produces a beautifully thick curd.
The yogurt layer and the granola layer are so simple as well. The coconut cream in the yogurt layer adds an unexpected tropical touch and adds structure to the decadence. These can be done from start to finish in 30 minutes. The Blood Orange curd and yogurt parfait would feed a crowd just as well as a small group of friends.