Farm Fresh Orange and Yogurt Tart

by Laura on February 3, 2014

in Desserts, In Season, Preparing

Making use of our citrus

Making use of our citrus

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

 

 

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