This elegant tart is a feast for the eyes and looks much more complicated than it is—it even has a homemade crust! Luckily for you, it will only look like you worked on it all day. Zesty Orange & Toasted Almond Tart Go to recipes By Stonyfield Desserts AmericanThis elegant tart is a feast for the eyes and looks much more complicated than it is—it even has a homemade crust! Luckily for you, it will only look like you worked on it all day. Ready In: 2 hr 30 mins Level: Medium Prep: 30 mins Cook: 8 mins Yields: 8 Slices Print RecipeIngredientsCrust37 gingersnap cookies (9 3/4 ounces, coarsely chopped)7 T unsalted butter (melted) Filling1 orange (medium)4 oz mascarpone cheese4 oz cream cheese2/3 c Stonyfield Organic French Vanilla Whole Milk Yogurt1/2 c Stonyfield Organic Plain Greek Nonfat Yogurt5 T sugar3/4 t almond extract1/2 c slivered almonds (toasted)whipped topping (for garnish, optional)directionsStep 1Crust: Heat oven to 350°. Place cookies in a food processor and pulse until finely ground. Add butter and process until well blended. Press crumbs over bottom and up sides of a 9-inch tart pan. Bake crust for 8 minutes or until browned. Remove to a wire rack and cool completely.Step 2Filling: Grate zest from orange into a medium-size bowl. Cut peel from orange and, working over the bowl, slice flesh into segments. Roughly chop the segments and set aside. Squeeze juice from remaining membrane into bowl with zest. Add mascarpone, yogurt, cream cheese, sugar and almond extract to bowl and beat on high speed until well blended. Gently stir in chopped orange segments and almonds.Step 3Spread filling into prepared crust. Cover and refrigerate at least 2 hours or overnight. Garnish with whipped topping before serving, if desired.