Orange & Yogurt Tart….

I give you a orange, yogurt tart.  A quick, simple rustic tart with no heavy baking required what could be more springy?? The crust has almonds, the filling is greek yogurt with half and half and for the topping simply fresh cut orange…divine. 

When I made this dessert, I kept telling people, before we tried it, that it “might taste healthy,” worried that it might not be flavorful or exciting enough. Sure, maybe it does taste a little healthy, but it’s also rich and refreshing, like an orange-topped panna cotta with an almond crust. Sometimes the thing that’s the most simple and easy is really just what you need.

Orange & Yogurt Tart

Makes 1, 9-inch tart

Ingredients
For crust:
1/2 c. whole raw almonds
1/4 c. granulated sugar
1/2 tsp. coarse salt
1 c. all-purpose flour
6 Tblsp. unsalted butter, cold and cut into pieces

For filling:
2 tsp. unflavored powdered gelatin
2 Tblsp. ice water
1/2 c. heavy cream
1 1/2 c. plain Greek yogurt
1/4 c. packed light brown sugar
Pinch coarse salt
3 navel oranges

Directions 
For crust:
1. In the bowl of a food processor, pulse almonds with granulated sugar and salt until finely ground. Add flour and pulse to combine, then add butter and pulse to combine. Press the crumbs into the bottom and up the sides of a 9-inch tart pan and place in the fridge or freezer until firm, approximately 30 minutes.

2. Preheat oven to 350 degrees F. Bake until crust is golden brown, about 30-35 minutes. Let cool.

For filling and assembly:
1. In a small bowl, sprinkle gelatin over the water and let stand 5 minutes. Pour cream into a small saucepan and place over medium heat. When it begins to steam, add the softened gelatin and stir until dissolved, about 1 minute. In a medium bowl, whisk together the yogurt, brown sugar, and a pinch of salt. Stir the warm cream mixture into the yogurt mixture until combined. Pour the filling into the cooled tart shell and place a sheet of plastic wrap directly on top of the yogurt. Chill until set, about 2 hours and up to 1 day.

2. Use a sharp paring knife to slice the ends off of the oranges. Following the curve of the fruit with your knife, cut away the peel, removing as much of the pith as possible. Slice the oranges into 1/4-inch thick rounds, removing seeds. Just before serving, arrange orange slices on top of the tart.

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