CHEAT BORING DESSERTS WITH ORANGE AND BLUEBERRY TARTS WITH QUESTIONED GOLDEN BUTTER. Move over the dry, gloomy Thanksgiving desserts. This recipe is here to turn your table into a celebration of spicy, buttery flavor. Think cinnamon brown shortbread cookie crust filled with a tangy cranberry-orange filling that’s bursting with fall color. And it covers your protein goals, too. Don’t be surprised if you find yourself sneaking a slice before your guests even arrive.
Check out the full recipe below:
NUTRITIONAL INFORMATION
PEANUT BUTTER CANDY BARS
Performances: 10 servings | Serving Size: 1 slice
Calories: 115 | Protein: 5g | Fat: 8g | Net Carbs: 4g
Total Carbohydrates: 9g | Sugar: 2g
Ingredients
PEANUT BUTTER CANDY BARS
Crust:
Stuffed:
- 12 ounce package of frozen blueberries
- ¼ cup no-calorie sweetener
- 4 egg yolks, beaten
- 1 beaten egg
- 1 tablespoon orange zest
- ⅓ cup of water
- ¼ cup butter, chopped
- 1 teaspoon vanilla extract
- a pinch of salt
Method
- Preheat the oven to 350 F and prepare two small tart pans with nonstick spray.
- Place the cookies in a food processor along with the almond flour and blend until fine crumbs form. Add the melted butter and pulse to combine.
- Press the mixture into the bottom and sides of the tart pans. Bake the cakes for 5-6 minutes and brown.
- Add the cranberries to a medium pot over medium heat for 7-8 minutes and the cranberries will begin to burst and release juice. Remove from the heat and carefully transfer the berries to a blender (leave the lid open so it can release the steam) and blend well.
- Transfer back to the bottom and add the eggs, zest and water. Turn on medium heat, whisk frequently, and cook for 5 to 6 minutes more.
- Remove from heat and add butter. Pour the mixture through a fine mesh strainer and discard the solids.
- Add the strained mixture to the crusts and bake for 20-25 minutes and cook through. After about 10-15 minutes, cover with aluminum foil to prevent the crust from darkening.
- Let the pies sit at room temperature for 1 hour before chilling for at least 2 hours before cutting each pie into 5 slices.
