Blood Orange Yogurt Tarts Recipe

Publisher Photo

Blood Orange Yogurt Tarts Recipe

Be the first to add a review
Publisher Photo
This is a very healthy, delicious and beautiful dessert. Blood oranges can also be replaced by tangerines, clementines, grapefruits or a combination of any citrus fruit.—
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake:15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake:15 min. + chilling

Ingredients

  • 1/2 cup chopped walnuts
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 6 tablespoons cold unsalted butter, cubed
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup 2% milk
  • 1-1/2 cups plain Greek yogurt
  • 1/3 cup packed brown sugar
  • 3 medium blood oranges, sectioned

Directions

Place walnuts and sugar in a food processor; cover and pulse until walnuts are finely ground. Add flour; pulse until blended. Add butter; pulse just until moist crumbs form.
Press onto the bottoms and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Freeze for 15 minutes.
Bake at 350° for 14-16 minutes or until golden brown. Cool completely on wire racks.
Meanwhile, in a small bowl, sprinkle gelatin over water; let stand for 1 minute. In a small saucepan, heat milk over medium heat until bubbles form around sides of pan. Add gelatin mixture; stir until completely dissolved. Cool slightly.
In a small bowl, whisk yogurt and brown sugar until blended. Stir in warm milk mixture. Spoon into crusts. Cover and refrigerate for 2 hours or until filling is set.
Just before serving, remove tarts from pans. Top with blood oranges. Yield: 6 individual tarts.
Originally published as Blood Orange Yogurt Tarts in Taste of Home Christmas Annual Annual 2012, p114

  • 1/2 cup chopped walnuts
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 6 tablespoons cold unsalted butter, cubed
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup 2% milk
  • 1-1/2 cups plain Greek yogurt
  • 1/3 cup packed brown sugar
  • 3 medium blood oranges, sectioned
  1. Place walnuts and sugar in a food processor; cover and pulse until walnuts are finely ground. Add flour; pulse until blended. Add butter; pulse just until moist crumbs form.
  2. Press onto the bottoms and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Freeze for 15 minutes.
  3. Bake at 350° for 14-16 minutes or until golden brown. Cool completely on wire racks.
  4. Meanwhile, in a small bowl, sprinkle gelatin over water; let stand for 1 minute. In a small saucepan, heat milk over medium heat until bubbles form around sides of pan. Add gelatin mixture; stir until completely dissolved. Cool slightly.
  5. In a small bowl, whisk yogurt and brown sugar until blended. Stir in warm milk mixture. Spoon into crusts. Cover and refrigerate for 2 hours or until filling is set.
  6. Just before serving, remove tarts from pans. Top with blood oranges. Yield: 6 individual tarts.
Originally published as Blood Orange Yogurt Tarts in Taste of Home Christmas Annual Annual 2012, p114

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlood Orange Yogurt Tarts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review