This Creamy Citrus Tart is best served soon after assembling. You can make all the components ahead of time and have them ready to put it together right before serving. Use any variety of citrus you have, we love combining oranges, mandarins, and clementines. If you juice a blood orange, the yoghurt mixture will have a beautiful rosy hue.
Creamy Citrus Tart
Courses: Desserts & Treats
Prep: 15 mins | Cook: 34 mins | Serves: 8 | Difficulty: Easy
Ingredients:
- ½ pack Farm Boy™ Pie Dough thawed overnight in fridge
- 1 egg beaten
- ½ cup Farm Boy™ Organic Plain Greek Yogurt
- ½ cup Farm Boy™ Mascarpone Cheese
- zest of 1 orange
- 2 Tbsp orange juice
- Farm Boy™ Pure Liquid Honey to taste, plus more for drizzling
- 4-5 Cara Cara, navel, or blood oranges peeled with a knife, pith removed, and sliced ¼” thick
- 1-2 Tbsp coarse sugar
- ¼ cup pomegranate arils
- 1/3 cup assorted berries optional
- mint leaves for garnish
Directions:
- For the tart shell: Preheat oven to 350°F. Remove thawed Farm Boy™ Pie Dough from fridge and let rest on counter for 10 minutes.
- On lightly floured board, roll out Farm Boy™ Pie Dough to a 12” circle. Place on a 10” tart tin with a removable bottom, making sure dough reaches the bottom edges. Trim excess dough and prick all over with a fork.
- Brush dough with egg wash and blind bake for 30-35 minutes, or until golden brown.
- Cool completely on rack and then unmold and place on serving platter.
- For the filling: While tart shell is cooling, zest one orange and squeeze to get 2 Tbsp juice.
- In large bowl, combine Farm Boy™ Organic Plain Greek Yogurt, Farm Boy™ Mascarpone Cheese, orange zest and juice, and Farm Boy™ Pure Liquid Honey to taste. Whisk until everything is combined.
- When ready to assemble, spread yoghurt mixture over tart, staying inside the borders. Sprinkle with coarse sugar and arrange oranges over the cream. Top with pomegranate arils, berries, and mint.
- Drizzle with honey and serve immediately.
