Name: CANDIED CITRUS YOGURT TART
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 24oz thick yogurt (we used Siggi’s 4% plain whole milk yogurt); 1/4 cup honey; 1/2 tsp orange blossom water; 2/3 cup (100 g) pistachio flour (we use Amoretti pistachio flour, but you can grind shelled pistachios in a food processor until fine to make pistachio flour); 1/2 cup (80 g) sweet white rice flour; 2 tablespoons (12 g) tapioca flour/starch; 1/4 cup (50 g) granulated cane sugar; 1/8 teaspoon fine sea salt; 6 tablespoons (85 g) cold, salted butter, cut into 1/2-inch cubes; 1 tsp vanilla extract; 1 tsp almond extract; 1 tsp crushed toasted fennel seeds; 1 blood orange; 1 lemon; 3 kumquats or mandarin-quats; 2 cups water; 2 cups sugar

Ingredients

Units Scale

FOR THE YOGURT FILLING:

24oz thick yogurt (we used Siggi’s 4% plain whole milk yogurt)
1/4 cup honey
1/2 tsp orange blossom water

FOR THE CRUST:

2/3 cup (100 g) pistachio flour (we use Amoretti pistachio flour, but you can grind shelled pistachios in a food processor until fine to make pistachio flour)
1/2 cup (80 g) sweet white rice flour
2 tablespoons (12 g) tapioca flour/starch
1/4 cup (50 g) granulated cane sugar
1/8 teaspoon fine sea salt
6 tablespoons (85 g) cold, salted butter, cut into 1/2-inch cubes
1 tsp vanilla extract
1 tsp almond extract
1 tsp crushed toasted fennel seeds

FOR THE CANDIED CITRUS

1 blood orange
1 lemon
3 kumquats or mandarin-quats
2 cups water
2 cups sugar

Instructions

FOR THE YOGURT FILLING:

Scoop yogurt into a cheesecloth, wrap tightly and hang yogurt to strain while you prepare the crust & candied citrus (about 1 1/2 hours)
Once crust is cooled and candied citrus is done, remove yogurt from cheesecloth into a bowl. Stir in honey & orange blossom water until well combined.

FOR THE CANDIED CITRUS:

Thinly slice citrus and gently poke out any seeds. Prepare a medium-size bowl with ice and water.
Bring a pot of water to boil, add citrus slices & boil for one minute. Remove slices from boiling water and plunge into ice water for a couple of minutes until cool, then drain.
In a medium-size skillet bring sugar and water to a simmer, stirring occasionally until sugar is dissolved. Add citrus slices in a single layer and simmer for about an hour, until rinds are translucent. Remove citrus slices and cool on wire rack.

FOR THE CRUST:

Preheat to 350ºF and rub a 13½ by 4½-inch rectangular tart pan (or a 9-inch round tart pan) with a loose bottom with butter or cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine the pistachio and sweet rice flour with the tapioca starch, sugar, salt & crushed fennel seeds. Scatter the butter pieces over the top of the flour mixture & drizzle with the vanilla & almond extracts. Turn the mixer to medium-low and mix until the dough comes together in clumps & the butter is worked through, 3–5 minutes.
Dump the crumbs into the prepared tart pan and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. (It usually takes about 10 minutes to shape the crust evenly into the tart pan.) Freeze until crust until firm, about 15–30 minutes.
Place the tart pan on a rimmed baking sheet and bake for 20-15 minutes until lightly golden all over. Remove the crust from the oven and, while it’s still hot, press the sides & bottom with the back of a spoon (this will help the crust hold together once it is cool.) Cool crust completely.

ASSEMBLY:

Spread sweetened yogurt evenly into the cooled crust. Arrange candied citrus on top of yogurt. Refrigerate tart for at least 2-3 hours until chilled. Slice, serve & enjoy :)

Prep Time: 20 minutes
Cook Time: 1 hour