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RASPBERRY AND MINT MACAROON TART WITH HONEY-VINEGAR SYRUP AND FROZEN CITRUS YOGURT

Ingredients

Macaroon Base:
6 ounces (3/4 cup) Almond Paste
2 Egg Whites

2 cups Raspberries

Syrup
1 cup Sugar
½ cup Water
2 tablespoons Honey
¼ cup unseasoned Rice Wine Vinegar

Frozen Citrus Yogurt
2 cups non-fat Yogurt
1/3 cup citrus Marmalade

1 tablespoon minced fresh Mint

Instructions
Preheat the oven to 325ºF.

To prepare the macaroon base, place the almond paste and 1 of the egg whites in the bowl of a heavy-duty electric mixer and cream together with a wooden spoon until smooth. With the mixer on medium speed, beat in the remaining egg white until soft and smooth.

Pour the batter on a nonstick baking sheet and spread out with a spatula to form an 8-inch circle. Par-bake in the oven for about 8 minutes, or until it begins to brown. Remove from the oven and let cool.

Place the raspberries in a large mixing bowl and set aside.

To prepare the syrup, place the sugar, water, honey, and vinegar in a small saucepan. Bring to a, stirring constantly, until the sugar has dissolved. Remove from the heat and pour over the raspberries. Let marinate for 15 minutes, until cooled.

Remove the raspberries from the syrup, setting aside 10 of them. Reserve the syrup. Arrange the remaining raspberries on the almond crust, covering it in a single layer. Bake them in the oven for another 20 minutes, until the crust is golden brown.

To prepare the frozen yogurt, place the reserved 10 raspberries in a food processor or blender and puree until smooth. Transfer to a mixing bowl and add the yogurt and marmalade and mix together thoroughly. Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s directions.

Place the reserved syrup in a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes. Stir in the mint. Remove from the heat, and keep warm.

To serve, cut the tart into 8 pieces. Place 1 piece on each plate and cover with the warm syrup. Top with a scoop of the frozen yogurt, and serve.