Orange tart with yogurt cream
4 servings
80 minutes
Orange tart with yogurt cream is an exquisite dessert of British cuisine that harmoniously combines tenderness and freshness. The crunchy almond base highlights the softness of the cream made from Greek yogurt and cream, while the caramel sweetness of brown sugar deepens the flavor. Orange zest and juicy pulp create a bright, refreshing accent. The history of this dessert traces back to British baking traditions where the combination of citrus and cream has always been considered a symbol of elegance. It is served chilled to achieve the perfect texture for the cream while keeping the orange slices fresh. This tart is perfect for both refined tea parties and festive gatherings, emphasizing the taste of classic British cuisine.
1
In a food processor, mix almonds, white sugar, and 0.5 teaspoons of salt. Grind until fine. Add flour and mix again. Then add diced butter and mix until crumbly.
- Almond: 80 g
- Sugar: 0.3 glass
- Coarse salt: to taste
- Wheat flour: 1 glass
- Butter: 6 tablespoons
2
Place the dough in a round (about 20 cm) mold and level it. Send it to the refrigerator for 15 minutes.
3
Preheat the oven to 180 degrees.
4
Bake the cake for 30–35 minutes until golden brown. Cool for 10 minutes and transfer the cake to a plate. Let it cool completely.
5
In a small bowl, mix gelatin and 2 tablespoons of water. Let it sit for 5 minutes.
- Gelatin: 2 teaspoons
6
In a saucepan, heat the cream without boiling. Add gelatin and mix well.
- Cream 20%: 0.5 glass
- Gelatin: 2 teaspoons
7
In another bowl, beat the yogurt, brown sugar, and a pinch of salt with a mixer. While mixing, add the cream with gelatin. Pour the cream over the cooled cake and let it set in the refrigerator for a couple of hours.
- Greek yogurt: 1.5 glass
- Brown sugar: 0.3 glass
- Cream 20%: 0.5 glass
8
Use a sharp knife to cut the zest from the oranges. Slice the flesh into thin rounds and carefully arrange them around the cake. Serve immediately.
- Oranges: 3 pieces