Fresh Orange And Yogurt Tart Recipes

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FRESH ORANGE TART WITH HAZELNUT CRUST



Fresh Orange Tart with Hazelnut Crust image

Provided by Dorie Greenspan

Categories     Fruit Juice     Egg     Dessert     Bake     Christmas     Hazelnut     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 18

Orange filling
1 1/4 teaspoons unflavored gelatin
1 tablespoon water
1 cup sugar
2 tablespoons plus 2 teaspoons finely grated orange peel
2 teaspoons finely grated lemon peel
4 large eggs
3/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter, cut into tablespoon-size pieces, room temperature
Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/4 cup hazelnuts
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
Candied blood orange slices

Steps:

  • For orange filling:
  • Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.
  • Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180°F, about 5 minutes. Remove from heat. Add gelatin mixture and stir until dissolved. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140°F, about 10 minutes.
  • With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.
  • Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.
  • For crust:
  • Butter 9-inch square tart pan with removable bottom. Finely grind flour, sugar, nuts, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.
  • Preheat oven to 375°F. Bake crust until golden brown, about 20 minutes. Cool crust completely on rack. (Crust can be made 1 day ahead. Store airtight at room temperature.)
  • Stir orange filling to loosen. Spoon enough chilled orange filling into crust to fill completely. Chill tart at least 1 hour and up to 4 hours. Garnish with candied blood orange slices. Drizzle oranges with some of syrup. Serve cold.

FRESH ORANGE AND YOGURT TART



Fresh Orange and Yogurt Tart image

The tangy taste of citrus is especially welcome in winter!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h25m

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 238 g, Fat 12 g, Fiber 2 g, Protein 7 g

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