Orange Yoghurt Tart

Preheat oven to 180°C.

Place flour, sugar and 1 tsp salt in a food processor. Pulse to combine. Add butter and process until finely chopped. Add egg and, with motor running, add enough iced water (about 2-3 tbs) to just bring the dough together.

Transfer to a lightly floured benchtop. Knead gently until smooth. Halve dough and wrap each portion in plastic. Chill for 30 minutes.

When ready to use, remove from fridge and allow to soften for 10 minutes before rolling.

Roll out pastry on a lightly floured surface until 4mm thick. Lay into a 22cm fluted flan tin with removable base. Trim excess. Bake blind for 15 minutes or until edges are light brown. Remove paper and beans. Return to oven for a further 5-10 minutes. Cool.

Stir gelatine and orange juice in a bowl and set aside for 5 minutes to dissolve.

Meanwhile, warm orange rind, cream and sugar together in a small saucepan. Pour over gelatine mixture. Whisk until dissolved. Stir into yoghurt until combined. Pour into cooled pastry shell. Chill for 2 hours until set.

Thinly slice 1 navel orange. Combine caster sugar, star anise and 1/2 cup water in a pan. Place over low heat and cook, stirring, for 2 minutes or until sugar has dissolved. Add orange slices and cook, carefully turning, for 6-8 minutes or until rind softens and becomes translucent. Transfer to a baking tray lined with baking paper. Thinly peel rind from 1 navel orange. Remove white pith from rind, then cut into fine strips. Add to pan and cook for 1-2 minutes or until softened. Use forks to transfer orange to baking tray. Cool, then use to garnish Orange Yoghurt Tart.

To serve, gently remove tart from tin, garnish with candied oranges and slice.