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
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.
Ready In: 2 hours 30 minutes
Level: Medium
Prep: 30 minutes
Cook: 8 minutes
Yields: 8 Slices
- 37 gingersnap cookies (9 3/4 ounces, coarsely chopped)
- 7 T unsalted butter (melted)
- 1 orange (medium)
- 4 oz mascarpone cheese
- 4 oz cream cheese
- 2/3 cStonyfield Organic Whole Milk Greek Vanilla Bean Yogurt
- 1/2 cStonyfield Organic Whole Milk
- 5 Tbsp sugar
- 3/4 tsp almond extract
- 1/2 c slivered almonds (toasted)
- whipped topping (for garnish, optional)
Ingredients
Crust
Filling
directions
Step 1
Crust: 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 2
Filling: 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 3
Spread filling into prepared crust. Cover and refrigerate at least 2 hours or overnight. Garnish with whipped topping before serving, if desired.
