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Preheat oven to 350°F. In a medium mixing bowl, combine cornflakes, melted butter and brown sugar. Press into the bottom and up the sides of a 14x5x1-inch or 11x8x1-inch fluted tart pan with removable bottom. Bake for 8 to 10 minutes or until golden brown. Cool on a wire rack.
Meanwhile, in a 1-cup glass measure, sprinkle gelatin over water; let stand several minutes to soften. Microwave on High for 20 seconds or until gelatin is dissolved, stirring twice. In a large bowl, whisk together yogurt, milk, honey and vanilla; whisk in dissolved gelatin. Pour mixture into prepared crust. Chill for 4 to 24 hours.
Peel oranges (or clementines) and very thinly slice. Remove and discard any seeds.
Remove tart from pan; sprinkle any loose crust pieces on edges of tart. Arrange orange slices on tart. In a small saucepan, heat marmalade just until melted; brush or drizzle atop oranges. Cut crosswise to serve.