The tangy taste of citrus in this Fresh Orange and Yoghurt Tart is especially welcome in Winter!

Recipe adapted from Martha Stewart.

Ingredients

½ cup raw almonds
¼ cup granulated sugar
coarse salt
1 cup all-purpose flour
6 tbsp unsalted butter
2 tsp powdered gelatin
½ cup cream
1 ½ cups plain greek yoghurt
¼ cup brown sugar
3 medium navel oranges

Method

1. In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of a tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
2. Preheat oven to 180 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
3. In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm cream over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm cream into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
4. With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.