I haven’t done a dessert bar in a while. I was at the Wegman’s and saw one of the main ingredients: blood oranges. I also used my new not-so-secret ingredient, elderflower syrup from Erin’s Elderberries.. This is a great dish for afternoon teas, or maybe at a brunch. You have the gingersnap crust, the sweet and tart of the orange, and the floral of the elderflower. I hope you like it.

Crust:
1 1/2 cups ginger snaps, finely crushed
1/2 cup powdered sugar
3/4 cup unsalted butter
Filling:
2 tablespoons blood orange zest
1/2 cup blood orange juice
1 teaspoon lemon
1 teaspoon elderflower liqueur
1 tablespoon elderflower syrup
3/4 cup sugar
2 tablespoons flour
3 eggs
1/4 teaspoon salt
5 drops red food color
1/4 cup powdered sugar

Cooking spray an 8 x 8 pan.

Preheat oven to 350.

Mix melted butter, gingersnaps, and powdered sugar in a bowl.

Press into an 8 x 8 baking pan.

Bake for 10 minutes and let cool.

In a second bowl, beat eggs, sugar, salt, and flour for 2 minutes.

Add orange juice, elderflower syrup, elder liqueur, and zest; beat for 3 minutes.

Top crust with egg mixture.

Bake for 25-30 minutes. A toothpick should come out clean.

Let cool for 45 minutes.

Top with powdered sugar.O