Last Updated on September 9, 2026 by Carrie Korem, FNTP
I’m writing this post from the Grand Velas resort in Carmen Del Playa, Mexico. I know, I’m having a hard time believing it myself. I’m attending Food Blog Camp for 5 days of hands-on workshops with the great David Lebovitz, Matt Armendariz, Jaden Hair, Elise Bauer and Todd and Diane , and Adam Pearson.
The white sand and shimmering emerald waters remind me of home. The workshop reminds me why I love creating recipes and sharing them.
I’m here with several fabulous ladies. We flew in from L.A. together on a red-eye, only made tolerable by having friends with whom to commiserate. We get 5 gorgeous days to spend in the sun and glean from some of the best.
I’ll be back in a few days with a full recap, new recipe, and some exciting news. In the meantime I’ll leave you with this fabulous orange cream tart. A shortbread-like almond crust filled with a subtly sweet orange custard – a perfect way to end just about any meal.
I’m going back to the beach now. . .
[amd-zlrecipe-recipe:228]
PrintWhole Wheat Version
Ingredients
- 1/4 cup whole wheat flour
- 1/2 cup whole wheat pastry flour
- 1 tablespoon arrowroot powder
- 3/4 cup whole almonds, toasted and cooled
- 1/4 cup organic whole cane sugar
- 3/4 teaspoon sea salt
- 6 tablespoons unsalted butter, diced
- 1 large egg yolk
- 2 teaspoons water
- 1 teaspoon unflavored gelatin
- 3 large egg yolks
- 1/4 cup honey
- 2 tablespoons arrowroot powder
- zest of 1 orange
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 oranges
Instructions
- Place flours, arrowroot, almonds, whole cane sugar and sea salt in a food processor. Proceed with recipe above.
Can’t wait to get home to cook from your GORGEOUS book! x
Jealous! Have lots of fun. SOunds like a wonderful experience. I have a voice teacher that is down there for vacation! Enjoy the sunshine.
your beach shot says it all, Carrie. loving this time together!
Gorgeous! Both the tart AND the beach! Have fun, and can’t wait to hear the recap.
Glad you are having fun. We got your book this week and we are in LOVE! It is fabulous Carrie! Congratulations!!
What a beautiful recipe from a gorgeous place Carrie! Hope you guys are having a blast…..can’t wait to get your book!!
You got a great shot of the beach! I can’t wait to try baking some of your recipes…never thought of using oat flour in a tart.
Yum! This tart looks so creamy and delicious! Hope you are having a great time in Mexico!
So jealous – hope you are having a wonderful time 🙂
Just got your cookbook last night. What an inspiration it is. I love the way it’s organized! I can’t wait to play around with making things from it! I’m very envious of your trip, not just the beach, but the Food Blog Camp! That’s a goal for me to shoot for.
Oh, and oranges and cream? oranges, cream, and almonds? What a FANTASTIC combination. My mouth is watering already.
Thank you Elizabeth! You should really try and come to Blog Camp next year. It’s truly the best blog event I’ve ever attended.
Carrie, what a great experience! Would love to be able to attend some time! Can’t wait for your recaps. I’m also excited for your book to arrive!! Thanks again!!
Carrie, these creamy tarts look wonderful! What special memories we are all creating here this week 🙂 xo
so beautiful — all of it!! enjoy mexico! xo.
That’s a lovely tart and Mexico looks like it was fabulous! I was so jealous and wishing I was there all week..fun to see everyone’s recaps 🙂 Your blog is beautiful and I’m excited to look around btw.
Amazing post, pictures, and experience!
I came here from Marla’s blog. I know her. I live in San Diego. I want to go to Food Blogger camp with fabulous ladies and people like you!!
Carrie,
Congratulations on your new cookbook!! How exciting! I have yet to attend a blogger event, and can’t wait until my first one.
This tart is something my tastebuds would crave!! I’m bookmarking it for sure. I am just delving into experimenting with “wheat-free” and “gluten-free” having learned they are 2 different things. Thankfully we are not dealing with any allergies that I know of, and we grind our own wheat, but I also know that I don’t always feel the best after ingesting large amounts of it. I don’t seem to have the symptoms, but feel better when I eat other whole grains or limit grains in general. Can’t wait to experiment and find the best option for me.