Winter at the farmers’ market is a bit ho hum for me. If it weren’t for citrus, I’d probably have to buy vegetables and actually cook for once. Luckily, I did not need to resort to such drastic measures and instead, made a lovely citrus tart using some beautiful dark Moro blood oranges and pink grapefruit. I’ve always loved the idea of panna cotta, so creamy, smooth and flecked with vanilla bean, but something was missing texturally. It needed crunch. I used the panna cotta as a filling for this tart and topped it with slices of citrus.