In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground.
Add flour; pulse to combine.
Add butter and pulse until mixture is crumbly and holds together when squeezed.
Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom.
Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
Preheat oven to 350 degrees.
Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes.
Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes.
In a small saucepan, warm half-and-half over medium.
When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute.
In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt.
Stir warm half-and-half mixture into yogurt mixture.
Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
With a sharp paring knife, slice off ends of oranges.
Following curve of fruit, cut away peel, removing as much white pith as possible.
Slice oranges into 1/4-inch-thick rounds and remove any seeds.
Just before serving, arrange orange slices on top of tart.
I made it with fresh orange segments, but I like using the canned Mandarin oranges better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (157g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 148 (48%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 42mg||13 %|
|Sodium 1794.4mg||62 %|
|Potassium 226.7mg||6 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 32.7g|
|Protein 7.4g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 311
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