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Baked Orange Pistachio Yogurt Tart

A Baked Orange Pistachio Yogurt Tart or Tarte Au Yaourt in a crunchy oatmeal crust and colours of the Indian flag.
Print Recipe
Prep Time 55 minutes
Cook Time 45 minutes
Course Dessert
Cuisine French
Servings 10 inch tart

Ingredients
  

For The Oatmeal Crust :

  • 1/2 cup packed light brown sugar
  • 1 cup old-fashioned oats powdered
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 100 gm butter melted and cooled
  • 1 egg beaten, for sealing the dough

For The Orange & Cardamom Yogurt Filling :

  • 2 eggs
  • 3/4 cup sugar
  • 2 cups thick plain yogurt lightly whisked till smooth
  • 2 to 3 pods cardamom powdered
  • 1/2 to 1 tsp orange extract
  • Grated zest of 1 orange
  • 2 tbsp corn-starch + all-purpose flour to make up to 3/4 cup
  • 1/8 tsp salt
  • 1 tsp baking powder
  • Orange slices from 1 orange
  • 1/3 cup coarsely chopped toasted pistachios
  • Mint for garnishing

Instructions
 

Make the crust:

  • Lightly butter a 10” tart pan or cake tin with a removable bottom.
  • In a bowl stir the dry ingredients together and add the melted and cooled butter. Mix till combined and press this evenly into the pan. Chill this for about 20 to 30 minutes to settle dough.
  • Place the tart pan on a baking sheet and blind bake at 170C (325F)for about 15 minutes, until it is set and pale golden. Brush the bottom of the crust with the beaten egg, and bake again for another 10 minutes until set and shiny to prevent the crust from becoming soggy. Cool to room temperature.

Make the filling:

  • In a largish bowl beat the eggs and sugar with a hand held mixer for 2 to 3 minutes, till it is a pale yellow and thickens slightly. Gently fold in the yogurt, orange zest and orange extract.
  • Sift together the flour, cornstarch, powdered cardamom, salt and baking powder and slowly add this, gently folding it into the batter. Pour this filling into the cooled tart crust, upto about 2/3rds full.
  • Bake the tart at 170C (325F). After about 25 minutes in the oven, sprinkle the chopped pistachios along the edge of the tart and return to the oven. Bake for a further 10 minutes or so till the top is golden. Transfer to a rack and cool. Unmould the tart and serve chilled or at room temperature. Just before serving, decorate with fresh orange slices and mint.
  • This tart serves 10 to 12 people.

Notes

 
This tart serves 10 to 12 people.
“Freedom has its life in the hearts, the actions, the spirit of men and so it must be daily earned and refreshed - else like a flower cut from its life-giving roots, it will wither and die.” - Dwight D. Eisenhower.
Wishing all my Indian friends a happy holiday and a memorable Independence Day!
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