Blood orange and yoghurt tart

Name: Blood orange and yoghurt tart
Prep time: 45 min
Total time: 435 min
Yield: 8
Ingredients: 4 leaves gelatine; 150 g ground almonds; 50 g sugar; 150 g Medjool dates; 130 g walnut kernels; 4 organic oranges (e.g. blood orange); 2 pinches sea salt; 40 g butter; 400 g plain greek yoghurt; 2 ½ dl single cream

Ingredients

8 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tart base

150 g ground almonds, roasted

130 g walnut kernels, finely chopped, toasted

150 g Medjool dates, pitted, finely chopped

40 g butter, soft

1 tbsp water

2 pinches sea salt

Yoghurt mixture

2 ½ dl single cream

2 organic oranges (e.g. blood oranges), grated zest and all of the juice set aside

2 tbsp sugar

4 leaves gelatine, immersed in cold water for approx. 5 mins., drained

400 g plain greek yoghurt

Orange syrup

50 g sugar

2 organic oranges (e.g. blood oranges), thinly sliced

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Utensils

One tart tin (approx. 26 cm in diameter), lined with baking paper

How it's done

Tart base

Mix the almonds with all the other ingredients up to and including the salt, knead by hand to form a compact mass. Transfer the mixture to the prepared tin, smooth down with a spoon, pull upwards around the edges to form a rim of approx. 3 cm, cover and chill for approx. 30 mins.

Yoghurt mixture

Bring the cream, sugar and orange zest to the boil in a pan, simmer until the sugar has dissolved. Stir the gelatine into the hot liquid, then pour the mixture through a sieve into a measuring cup. Stir in the yoghurt, leave to cool. Spread the mixture over the tart base, cover and leave to set in the fridge for approx. 6 hrs.

Orange syrup

Bring the reserved orange juice and sugar to the boil in a pan, simmer until the sugar has dissolved. Add the orange slices, cover and simmer over a low heat for approx. 15 mins. until the orange peel is soft. Remove the orange slices from the pan, reduce the liquid to a syrupy consistency over a very high heat for approx. 3 mins. (uncovered), leave to cool. Remove the tart from the tin, top with the orange slices and syrup.

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Blood orange and yoghurt tart

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