TANGERINE, GINGER AND CHOCOLATE TART
This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it also helps the pastry stay crisp by creating a barrier between the liquid curd and the pre-baked crust. This tart is best served the day it's made, but can be stored for 24 hours in the refrigerator; after that, it starts to wilt. If you want to turn the leftover dough scraps into buttery cookies, see the note.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the flour, sugar, crystallized ginger and salt in the bowl of a food processor. Pulse to combine.
- Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Press dough into a disk, wrap in plastic, and chill for at least 1 hour or overnight (or up to 5 days).
- Prepare the curd: In a large, heatproof bowl, whisk together yolks and whole eggs. In a medium pot over medium heat, combine tangerine juice, lemon juice, 1 1/2 tablespoons tangerine zest, 3/4 teaspoon lemon zest, sugar, ginger, salt and butter. Once mixture is simmering, slowly pour into eggs, whisking constantly, then return mixture to pot. Cook, stirring constantly, over medium-low heat, until curd thickens enough to coat a spoon, 4 to 7 minutes. Strain into a medium bowl and stir in remaining tangerine and lemon zest and vanilla. If not using immediately, cover with plastic wrap and refrigerate until ready to use, up to 5 days.
- Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, trimming the dough edges. Poke bottom of dough all over with a fork; chill for at least 30 minutes and up to 24 hours.
- Heat the oven to 325 degrees. Line the tart crust with foil and fill with baking weights. Bake for 20 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes.
- Remove crust from oven and immediately sprinkle chopped chocolate evenly over the bottom. Let it sit for 1 minute to melt chocolate, then spread over the surface using an offset spatula. Let the chocolate cool for 5 minutes.
- Scrape curd into crust. Bake until the edges are set but the center is still slightly jiggly when shaken, 25 to 35 minutes. Transfer to a wire rack to cool completely.
- In a small bowl, whisk together crème fraîche and crystallized ginger. To serve, top the cooled tart with crème fraîche and shave chocolate curls all over the top if you like.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 39 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 106 milligrams, Sugar 46 grams, TransFat 1 gram
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Loucif Mohammed lamin
[email protected]This tart is a great way to use up leftover tangerines. It's also a nice change from the usual chocolate tart.
Itell Vashion1pro
[email protected]I'm not a big fan of chocolate, but I really enjoyed this tart. The tangerines and ginger helped to balance out the richness of the chocolate.
Mustaq Ahmad
[email protected]This tart is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and impressive dessert.
Minha Kawal
[email protected]I love the combination of flavors in this tart. The tangerines and ginger really add a unique twist to the classic chocolate tart.
Zariab Jutt
[email protected]This tart is perfect for a special occasion. It's elegant and delicious. I would definitely recommend it.
XxYourLocalRatQueenXx
[email protected]Overall, I thought this tart was very good. It was easy to make and the flavor was delicious. I would definitely make it again.
Muzafafu Ssozi
[email protected]I had some trouble getting the tart out of the pan. I think I should have greased the pan more thoroughly.
Housseinabdi Sadam
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling.
Shondrekia Williams
[email protected]I'm not a huge fan of tangerines, but I really enjoyed this tart. The ginger and chocolate helped to balance out the tartness of the tangerines. The crust was also very good.
MD Faysal Ahmed
[email protected]This tart is absolutely stunning! I love the way the tangerines and ginger add a pop of color and flavor to the rich chocolate. It's the perfect dessert for any occasion.
Gull Afghan
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the unique flavor combination. The tart was also very easy to make, which is always a bonus.
Alphonso Chaidez
[email protected]This tart was a delightful combination of flavors and textures. The tangy tangerines, spicy ginger, and rich chocolate complemented each other perfectly. The crust was flaky and buttery, and the filling was smooth and creamy. I would definitely recom