For the Tart Shell

Preheat the oven to 350F. Melt the butter and set aside to slightly cool.
Meanwhile, prepare the tart shell by placing the pretzels and graham cracker sheets in a food processor and turn on low speed to get everything finely ground.
Pour in the brown sugar and pulse a few times until combined then pour in the melted butter and pulse 4-5 times until the butter is well incorporated.
Grease a 9” tart pan and transfer the shell mixture into the pan and press the mixture slowly to the bottom and up to the sides with your hand. Take small measuring cup (1/4 cup) and gently push the sides to ensure it takes the shape of the tart then place in the oven for 10 minutes. Once golden brown, place the tart shell in the fridge to harden for 15 minutes.

For the Filling, Topping & Glaze

In a stand mixer with the paddle attachment, mix together the mascarpone, greek yogurt, powdered sugar and vanilla extract.
Pour the filling into the tart shell and lightly spread it to the edges of the shell. Place in the fridge for 1 hour.
Meanwhile, remove the pith from the grapefruit, orange and blood oranges and remove from each segment removing all skin. Set aside. Once you've removed everything, squeeze any remaining juice into a small sauce pan to make the glaze and discard the skins. Add the sugar in the sauce pan and bring to a simmer over medium-low heat until the sugar has dissolved. Pour the glaze into a bowl and place in the fridge for about an hour until cooled.
Place the citrus fruit over the tart in order of lighter to darker color. Brush on the cooled citrus glaze then cut a slice and enjoy!

OMBRE CITRUS TART

xo,