Blood orange and yoghurt tart


Gesamtzeit: 7hr 15m
Davon Zubereitungszeit: 45m

Portionen
Für 8 people


Ernährungsinformation

Enthält 547 Kcal, 11g Protein, 34g Kohlenhydrate, 39g Fett


Zutaten

  • Tart base
  • 150 g gemahlene Mandeln, roasted
  • 130 g Baumnusskerne, finely chopped, toasted
  • 150 g Medjool-Datteln, pitted, finely chopped
  • 40 g Butter, soft
  • 2 pinches Fleur de Sel
  • 1 tbsp Wasser
  • Yoghurt mixture
  • 2.5 dl Halbrahm
  • 2 Bio-Orange (e.g. blood oranges), grated zest and all of the juice set aside
  • 2 tbsp Zucker
  • 4 leaves Gelatine, immersed in cold water for approx. 5 mins., drained
  • 400 g griechischer Jogurt nature
  • Orange syrup
  • 50 g Zucker
  • 2 Bio-Orange (e.g. blood oranges), thinly sliced
  • Utensilien
  • One tart tin (approx. 26 cm in diameter), lined with baking paper

Diese Produkte ansehen

  • 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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