Grab some citrus and transform the flavors of the season into this delicious dessert. The almond crust is easy to make, and adds a delicious complement to the tart and citrus flavors of the filling.
- 1/2 cup raw almonds
- ¼ cup granulated sugar
- coarse salt
- 1 cup all-purpose flour
- 6 tbsp of unsalted butter
- 2 tsp powdered gelatin
- ½ cup half-and-half
- 1 ½ cups plain Greek yogurt
- ¼ cup packed light-brown sugar
- 3 medium navel oranges
In a food processor, pulse almonds, sugar, and ½ teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes.
Preheat oven to 350 degrees. Place pan on a baking sheet and bake until golden brown, 30-35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool.
In a small bowl, sprinkle gelatin over 2 tbsp cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium het. Wehen it begins to steam, add gelatin mixture and stir until dissolved. In a medium bowl, whisk yogurt, brown sugar and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
Peel and slice oranges into ¼-inch-thick round and remove any seeds or excess white pulp. Just before serving, arrange orange slices on top of tart.
Source: Martha Stewart
