The Simplest Ombrè Citrus Cream Tart
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Calories Per Serving: 833 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
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 colour oranges, thinly sliced (I used all blood oranges)
1/2 cup fresh raspberries
fresh thyme, for serving
Instructions
Preheat the oven to 210 C.
On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment-lined baking sheet. Using a sharp knife, score a 1-inch border around the edge. Brush the pastry with egg, and sprinkle the sugar around the edges.
Transfer to the oven and bake for 10-15 minutes or until golden brown. It's OK if the edges get dark. Let cool, before assembling.
Meanwhile, make the whipped yoghurt. Using an electric mixer, whip the creme fraiche (or cream cheese), yoghurt, and lemon juice together until smooth and soft peaks form. Add the vanilla, honey, and lemon zest. Whip to combined.
Spread the whipped cream over the tart. Arrange the orange slices over the cream, and scatter over the raspberries. Serve with additional honey and thyme, if desired.