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Blood orange and yoghurt tart
45 m active | 7 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 547
  • Fat about 39g
  • Carbohydrates about 34g
  • Protein about 11g
This is needed
This is needed for 8 people
Tart base
  • 150 g ground almonds, roasted
  • 40 g butter, soft
  • 150 g Medjool dates, pitted, finely chopped
  • 130 g walnut kernels, finely chopped, toasted
  • 1 tbsp water
  • 2 pinches sea salt
Yoghurt mixture
  • 2.5 dl single cream
  • 2 organic orange (e.g. blood oranges), grated zest and all of the juice set aside
  • 4 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 tbsp sugar
  • 400 g plain greek yoghurt
Orange syrup
  • 50 g sugar
  • 2 organic orange (e.g. blood oranges), thinly sliced
  • One tart tin (approx. 26 cm in diameter), lined with baking paper
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And that's how it's done
And that's 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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