1/2 cup raw almonds
1/4 cup granulated sugar
salt
1 cup all-purpose flour
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons powdered gelatin
1/2 cup half-and-half
1 1/2 cups plain Greek yogurt
1/4 cup packed light-brown sugar
3 medium navel oranges
Directions
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.
Preheat oven to 350 degrees. Place tart pan on a 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.
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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Presented By:
Sunburst Packing Co.
180 South “E” Street
Porterville, CA 93257
559-783-0500
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