for 8 person

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 pinch	sea salt

Yoghurt mixture

2 ½ dl	single cream
2	organic orange (e.g. blood oranges), grated zest and all of the juice set aside
2 tbsp	sugar
4 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
400 g	plain greek yoghurt

Orange syrup

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

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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