Thursday, January 13, 2011

Orange, Greek Yogurt, & Almond Tart

{image via here}

Well well.

Let's add fresh orange and almond tart to the list of things my toddler will engulf in mere seconds.

Annndddd not tell him that this is a relatively healthy dessert that his mother would certainly encourage and promote for his meal time rendezvous's.

Christmas of O-TEN was great. See how we're already talking about 2010 as if it were 1999? I reckon twenty-eleven will be a fantastic year for everyone so my face is looking forwards.

Anyways, Christmas oh-ten. My toddler discovered candy.
Not deliberately, not intentionally, not anywhere that bon-bons were left unattended for his pleasure, certainly not! .

The crafty, sneaky, cute, and sugar-starving toddler darling monster had weaseled his cunning way into my airplane-size diaper bag where he stealthily snook (word??) away a large roll of LIFESAVERS that my honny buns had left me in a stocking.

Since then, it's been "candy this!" and "candy now!" and all sorts of candy theatrics!!

We've needed some form of "sweetness" recently to curtail all this candy hoarding and with some Greek (say, "guh-REEK!" really fast) yogy in our fridge, almonds and oranges hanging around, we made this tart for a Sunday dessert. It's not chocolate ganache over fried homemade fried donuts, but the tangy yogurt filling and crunchy almond crust with some citrus flying above was quite exquisite.

If you are super sour-lover, try topping it with lemons and grapefruit!

Fresh Orange and Yogurt Tart

{Everyday Food, Jan. 09}

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.

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