Fresh Orange and Yogurt Tart
The tangy taste of citrus is especially welcome in winter!
- Total Time:
- Servings: 10
Source: Everyday Food, January/February 2010
- 1/2 cup raw almonds
- 1/4 cup granulated sugar
- Coarse salt
- 1 cup all-purpose flour, (spooned and leveled)
- 6 tablespoons (3/4 stick) unsalted butter
- 2 teaspoons powdered gelatin (from a 1/4-ounce packet)
- 1/2 cup half-and-half
- 1 1/2 cups plain Greek yogurt (2 percent)
- 1/4 cup packed light-brown sugar
- 3 medium navel oranges
In a food processor, pulse almonds, granulated sugar, and 1/2 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. (To store, cover and freeze, up to 1 month.)
Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together 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).
With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.