Citrus Breakfast Tart
6 ounces roasted pistachio, shelled
3 eggs room temp, separated
¾ + ¼ cup powdered sugar
pinch of salt
2 teaspoons freshly grated orange zest
1/3 cup freshly squeezed orange juice
1 teaspoon vanilla extract
1/3 cup Greek yogurt
1 ½ teaspoons maple syrup
1/2 teaspoon orange zest
2 large navel oranges, and 2 mandarins, peeled and sliced into thin pinwheels
Preheat oven to 325 Fahrenheit.
In a blender or food processor, blitz pistachios until they are reduced to a coarse cornmeal texture – a pistachio meal. Set aside.
In a large mixing bowl, whisk together egg yolks and ¾ cup powdered sugar. Add ground pistachio, salt, orange zest and juice, and vanilla extract. Stir until ingredients are well integrated – the texture will be wet and paste-like.
In a separate bowl, whisk egg whites and remaining ¼ cup powdered sugar, until soft peaks form. Gently fold egg whites into the pistachio batter. Don’t overmix. A streaky batter is great.
Prep an 8 or 9-inch cake pan, with a removable bottom. Butter well, then line bottom with parchment. Butter again. Pour in batter.
Bake for 30-40 minutes, rotating occasionally, until the top of the tart is deeply golden.
Let tart cool completely on a cooling rack. Gently run a knife around the edges of the tart and remove the outer ring.
Whisk yogurt with 1 1/2 teaspoons maple syrup + 1 teaspoon orange zest.
Just before serving, top tart with seasoned yogurt, then gently layer on orange slices.