Enjoying winter citrus with this Ombrè Citrus Cream Tart. Buttery flaky puff pastry, whipped greek yoghurt, ombrè winter citrus, and sweet honey for a particular touch. This colourful tart is delicious, easy, and gorgeous.
Ingredient
– 1 sheet frozen puff pasty, thawed– 1 egg, beaten– Raw coarse sugar, for sprinkling (optional)– 6 ounces creme fraiche, mascarpone, or cream cheese– 1/2 cup plain greek yogurt– 1 tablespoon Meyer lemon juice + 1-2 teaspoons zest, to your taste– 1 teaspoon vanilla extract– 1-2 tablespoons honey, plus more for serving– 6-8 mixed color oranges, thinly sliced– 1/2 cup fresh raspberrie– Fresh thyme, for serving
Direction
1
Start with a 425-degree oven. Roll puff pastry into a 1/4-inch rectangle on a lightly floured surface.
2
Place pastry on parchment-lined baking sheet. Score a 1-inch border around the edge with a sharp knife.
3
Brush pastry with egg, sprinkle sugar along edges. Bake for 10-15 minutes until golden brown. Dark edges are fine. Let cool before constructing.
4
Make whipped yoghurt. To make soft peaks, whisk creme fraiche (or cream cheese), yoghurt, and lemon juice using an electric mixer.
5
Mix vanilla, honey, and lemon zest. Whisk together.
Cover tart with whipped cream. Scatter raspberries and orange slices over the cream. Add more honey and thyme if desired.