Citrus Honeyed-Yogurt Hazelnut Tart

in Desserts

Citrus Honeyed-Yogurt Hazelnut Tart // www.acozykitchen.com

I’m standing here eating a slice of this tart, in front of the mirror, studying this stupid wrinkle that has appeared—literally out of no where!—on my forehead. The wrinkle line is a vertical situation and is just sitting happily right in between my two eyebrows. I think it’s showed up—and is probably here to stay—because when I watch TV or read a book, I scrunch my face up. It’s my “concentration face.” I’ve made it for as long as I can remember. I suppose it’s just the way my face settles. Bad move, my friends. Bad move!

It’s made me think about how I don’t have a skincare routine. I don’t really have a regimen. And maybe I should. Ugh. Why can’t I be nineteen forever. Actually, nineteen was stressful. I just want nineteen-year-old skin forever. That’d be better. Since that’s impossible, I guess I need to figure out a skin treatment situation. Do you do this? Please share. Right now I wash my face with Cetaphil and then rub a bit of Josie Maran’s Argan Oil all over my face and that’s it. And that feels like a lot to me. I know it’s not enough…I just know it.

Citrus Honeyed-Yogurt Hazelnut Tart // www.acozykitchen.com

If I were in the skincare making business, all my stuff would be food-inspired. Duh. I’m talking lotions made with essential oils that smell like my favorite desserts. Putting stuff on your face would feel one part snack, one part face mask! It’d smell so good that you’d want to eat it. But you shouldn’t because it’s supposed to battle wrinkles and dirty pores.

My dream would that the smells would encourage people to then go make dessert.

Citrus Yogurt Tart with Hazelnut Crust // www.acozykitchen.com

Citrus Yogurt Tart with Hazelnut Crust // www.acozykitchen.com

Preferably something light and healthy-ish. I know this tart is dessert and there’s sugar and butter and yogurt but this tastes refreshing, light and bright.

It’s basically the dessert version to this salad. I’m so not sick of winter citrus yet because when I go to the market it’s the only thing that looks remotely good to me. That and meat and wine, which will be included in a recipe soon!

In the meantime, eat some color.

Citrus Yogurt Tart with Hazelnut Crust // www.acozykitchen.com

One of my favorite flavor combinations is hazelnuts and grapefruit or citrus. It’s unexpected but works so well. The yogurt is drained overnight so it turns into a yogurt cheese–also known as lebneh. It’s glorious. I love to swirl in a few tablespoons of honey until it’s perfectly sweet.

Making a tart crust is always a bit labor-intensive, so I encourage breaking the work up a bit: making the tart crust dough the night before, sticking it in the fridge to rest and then draining the yogurt. This way the next day all you’ll have to do is bake up the crust and then assemble. Super easy!

Citrus Yogurt Tart with Hazelnut Crust // www.acozykitchen.com

Citrus Honeyed-Yogurt Hazelnut Tart

Lebneh (Time: 24-48 hours):
2 cups full-fat or Greek yogurt

Hazelnut Crust:
2 1/2 cups all-purpose flour, plus more for dusting3/4 cup hazelnut meal
1/2 teaspoons fine-grain sea salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into small pieces
1/2 cup confectioners’ sugar
1 large egg
1 large egg yolk

Tart Filling:
3 tablespoons of good-quality honey (I used sage)
Pinch of fine-grain sea salt
3-4 blood oranges
1 valencia orange

Directions for Lebneh:
1. Line a strainer or sieve with a few layers of cheese cloth. Suspend the strainer over a bowl (my strainer has hooks on the end so it works pretty well), being sure it doesn’t rest at the bottom of the bowl (you don’t want the lebneh to be sitting in the whey). Cover the yogurt and bowl with plastic wrap and transfer it to the refrigerator to drain for at least 24 hours (a few days is awesome too, it’ll just result in thicker lebneh). After it’s drained, discard the whey and set the lebneh aside. Note: In the past I’ve used Chobani which expels a good amount of whey. This time I used Fage which barely drained (maybe a tablespoon or so of whey). I’m thinking that if you wanted to skip this step to save on time, you could! Simply use full-fat Fage Greek yogurt.

Directions for Hazelnut Tart Crust:
1. In a bowl, whisk together the all-purpose flour, hazelnut meal and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and confectioners’ sugar. Mix on medium-low speed until well combined, about 4 minutes.

3. Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In two additions, add the flour mixture, scraping down the sides of the bowl after each addition. If it seems dry and crumbly, not to worry, using your hands knead the dough until it comes together, it might take about a minute or so.

4. Turn out the dough onto a clean lightly floured work surface. Divide it in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight. (The dough can be frozen for up to 1 month; thaw it overnight in the refrigerator before using.)

5. Preheat your oven to 350 degrees F. Liberally flour your work surface and rolling pin. Remove one of the discs from the refrigerator and place on the counter. If the crust is too cold to roll out, allow it to come to room temperature, slightly, for about 10 minutes. Roll the crust out, being sure to turn it every so often so it doesn’t stick to the counter (this dough is a bit sticky), and adding more flour for dusting, when needed. Roll the dough onto the rolling pin and transfer it to a 9-inch tart pan). If the dough falls apart a bit, not to worry. (Mine had a bit of cracking.) Take the scraps and press it into the dough, sealing any cracks or holes, and then trimming the overhang. Using a fork, score the bottom of the tart crust. Transfer it to the freezer to chill for 15 minutes. Line the tart with foil or parchment paper and fill with pie weights or pennies. Transfer to the oven to bake for 15 minutes. Remove the foil and pie weights and bake for an additional 15 minutes, or until tart crust is lightly golden brown. Allow to cool to room temperature.

Directions to assemble the tart:
1. To prepare the citrus fruits, start by slicing off about 1/4-inch off the stem end. Slice off the other end and rest the citrus on its now-flat surface. Take your knife and slice off the pith and peel in a vertical motion. Ultimately you want the citrus to be pith-free. If there are any bits of white pith, take your knife and carefully slice it off. Repeat with the remaining citrus fruits. Slice the blood orange and navel orange into 1/4-inch thick rounds.

2. In a medium bowl, mix together the lebneh, honey and sea salt. Mix until thoroughly combined. (At first the mixture will appear striated with the honey but it’ll eventually come together – keep mixing!) Pour the lebneh mixture into the tart crust and spread evenly. Arrange the citrus to your liking – I went with the blood oranges as the outside layer and then added a bit of the oranges in the center and piled on the rest of the citrus–there’s no wrong way!

3. Just before serving, mince up the mint leaves and sprinkle on top.

Tart crust adapted and fiddled over and ovah from Karen Demasco (her book is a winner!)

{ 20 comments… read them below or add one }

Elisa @ Insalata di Sillabe January 24, 2014 at 3:14 am

This tart totally stole my heart! It looks winter-y but fresh and bright at the same time, which reminds me of summer! Oh, well…I just love everything about this amazing dessert!

xo, Elisa

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ashley - baker by nature January 24, 2014 at 5:28 am

This tart is so bright and happy!!! I love it.

Also, I can for reals email you some great info on skincare if you want. My sister has worked as an East Coast regional skincare supervisor Sephora since it opened back in the day, so I get skincare info thrown in my face pretty much daily. Let me know :) xo

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Margarita January 24, 2014 at 5:44 am

This looks so pretty! I love whole fat yogurt but I have difficulty finding full fat Fage around here. Nonfat and 2% are always around, so I opt for the 2%. Skim yogurts tend to be really sharp and acidic.

I love how refreshing this dessert looks. Lovely break from all the heavy desserts floating around this time of the year.

As for skin care, I only wash my face with water (no soap or anything). Then I use Oil of Olay every night to moisturize. And every morning or every time I go out, I put on some sunscreen.

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Adrianna Adarme January 24, 2014 at 9:18 am

The mixed in honey should neutralize some of that acidic bite you’re speaking of, so if you like you can definitely use nonfat or 2%!

Also thanks for the skincare tips :)

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Kiran @ KiranTarun.com January 24, 2014 at 7:23 am

MMmmm… love the use of labneh here. And all that citruses makes it so pretty and refreshing :)

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Katrina @ Warm Vanilla Sugar January 24, 2014 at 7:39 am

This is full of so much colour! LOVE the look of this!

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dishing up the dirt January 24, 2014 at 7:43 am

this tart sounds fantastic! As far as skin care, I’m saving money by using coconut oil (the same kind you cook with) on my face. Sounds scary but I don’t break out and it seems to do the trick.

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Rachelle January 24, 2014 at 9:23 am

MMMMM! I love that winter is citrus season. We need that color and flavor to get through the cold!

You should treat ypurself to a lovely facial and ask for recommendations on how to care for your specific skin. Everyone’s is different! Make sure you pick a place with great, natural, gentle product line (Sanitas is my fave!) and start learning what’s best for you and your concerns. Scout out deals on groupon/livingsocial!

Also: SPF. For reals. Everyday. The number one thing you can do to prevent the signs of aging is protect your face from the sun!!!

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Eileen January 24, 2014 at 9:49 am

Your skincare sounds just fine to me. It’s okay! The only thing I’d add is sunblock, because skin cancer is no joke, especially in direct-sun-24-7 California. But honestly I think the whole cosmetics industry is mostly just excited about getting all our money. Basic is fine!

ANYWAY, I am super excited to see this beautiful tart, not least because labneh is one of my favorite things. The combination with crunchy hazelnuts and sweet & juicy citrus sounds amazing!

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sandra January 24, 2014 at 10:24 am

I love how simple this is – and I love tart crust. much better then pie crust in my book

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RLT January 24, 2014 at 10:43 am

Beautiful tart! Oh how I wished I had stayed out of the sun when younger and worn sunsreen everyday. Now I believe in Cetaphil everything, Oil of Olay products and Retin-A products. Even over the counter retinol products help and now there are recommendations for them at younger ages to slow the fine lines and wrinkles.

But you know you are already doing one of the best things you can for your skin – cooking your own healthy wonderful meals!

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tracy January 24, 2014 at 2:25 pm

That looks SO DANG GOOD. I want to make a drink inspired by this :)

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Belinda January 24, 2014 at 2:28 pm

This tart looks super delicious, fresh and even healthy(ish). I’m kicking myself for not knowing how easy it is to make lebneh.

As for skincare, I had a routine much like yours until I turned 30. I now use an all natural, Aussie brand called Sukin. A face wash (which smells like tangerines), moisturiser, eye serum (now I’m nearing 40) and rose hip oil. And SPF. EVERY. DAY. WITHOUT. FAIL.

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Laura (Tutti Dolci) January 24, 2014 at 2:33 pm

Gorgeous tart, love the hazelnut crust!

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Amanda @ Once Upon a Recipe January 24, 2014 at 3:20 pm

This tart is gorgeous! I’ve been using Origins products for the past year or so. It is a natural skincare line that can be purchased at Sephora. I love the Checks and Balances face wash and the skin brightening serum. I also use an eye cream by Oil of Olay (to prevent wrinkles!) and wear a tinted moisturiser with SPF every day.

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Katie January 26, 2014 at 9:45 am

Ahh this looks so good!

For skincare I really like the Kate somerville brand. Their daily detox cleanser is so refreshing and I saw an immediate improvement in my skin just from the mild cleanser. Her CC cream is wonderful too and I know a high SPF is good for anti-aging (hers is not oily if you use a little more than a dime and finish w setting powder). I am mostly concerned w blemishes at this point but I know Estée Lauder is good for anti-aging serums and night creams. I also like using a few drops of Josie Marans argan oil in my moisturizer!

Good luck!

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Stephanie January 26, 2014 at 6:07 pm

This looks lovely! Winter citrus is such a bright beautiful break from the pumpkin and cinnamon heavy baking of the holidays.

I totally need a skin are routine too.. mine is almost the exact same as yours and it just isn’t cutting it :(

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Diane January 28, 2014 at 11:25 pm

I don’t have the whole facial thing down but I can tell you channel line preventer really works. Promise. It’s expensive but so worth it.

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Adrianna Adarme January 29, 2014 at 9:34 am

Oh dang. Going to look that up. Thank you!

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Alanna January 31, 2014 at 10:45 pm

What a stunner of a tart! The combination of hazelnuts, yogurt, citrus and mint sound exquisite. Thank you for sharing!

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