Fresh Orange And Yogurt Tart Recipes

FRESH ORANGE AND YOGURT TART

Steps:

• 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.

FIG TART RECIPE

Steps:

• Line a springform pan with parchment paper.
• Combine all the ingredients for the tart crust, except the water, into a food processor and process until it forms the texture of cornmeal. Pour the water into the feeder tube, and continue processing until it forms a ball.
• Spoon the dough into the pan and then prick it all over with the tines of a fork. Set the tart shell into the freezer to chill about 20 minutes, and then heat the oven to 350 F.
• After about 20 minutes, blind bake the tart shell. Allow it to cool completely while you prepare the filling.
• Spoon the gelatin into a small bowl, and cover it with water. Allow it to bloom while you prepare the other ingredients - 5 to 10 minutes.
• Warm the cream in a saucepan on the oven until steaming, and then stir in the gelatin mixture until fully dissolved.
• Spoon the gelatin and cream mixture, mascarpone cheese, yogurt and honey into a stand mixer. Whip with the whisk attachment until lightened and airy.
• Pour the filling into the springform pan over the tart crust, and then set in the fridge at least 4 hours and up to overnight to set.
• Very gently unmold the tart, and then arrange the figs and sliced almonds on top. Serve immediately.