Fresh-Orange and Yogurt Tart

• 1/2 cup whole raw almonds
• 1/4 cup granulated sugar
• 1/2 teaspoon coarse salt
• 1 cup all-purpose flour
• 6 tablespoons cold unsalted butter, cut into pieces
• 2 teaspoons unflavored powdered gelatin
• 2 tablespoons ice water
• 1/2 cup heavy cream
• 1 1/2 cups plain Greek-style yogurt
• 1/4 cup packed light brown sugar
• Pinch of coarse salt
• 3 navel oranges

1. Make the crust: In a food processor, pulse almonds with granulated sugar and salt until finely ground.
2. Add flour; pulse to combine.
3. Add butter and pulse until combined.
4. Press crumbs into bottom and up sides of an 8-inch fluted tart pan with a removable bottom.
5. Refrigerate or freeze until firm, about 30 minutes.
6. Preheat oven to 350F.
7. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes.
8. Let cool completely on a wire rack.
9. Make the filling: In a small bowl, sprinkle gelatin over the water and let stand 5 minutes.
10. In a small saucepan, warm cream over medium heat.
11. When it begins to steam, add softened gelatin and stir until dissolved, about 1 minute.
12. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt.
13. Stir warm cream mixture into yogurt mixture.
14. Pour filling into cooled tart shell and refrigerate until set, 2 hours or (wrapped in plastic) up to 1 day.
15. With a sharp paring knife, slice off ends of oranges.
16. Following curve of fruit, cut away peel, removing as much white pith as possible.
17. Slice oranges into 1/4-inch-thick rounds and remove any seeds.
18. Just before serving, arrange orange slices on top of tart.

almonds, granulated sugar, coarse salt, flour, cold unsalted butter, unflavored powdered gelatin, water, heavy cream, yogurt, brown sugar, salt, oranges

Taken from www.epicurious.com/recipes/food/views/fresh-orange-and-yogurt-tart-389698 (may not work)