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
TANGERINE OR MINNEOLA TART
Steps:
- Grate the fruit peel on the second-finest blade of a box grater. Then, juice the fruit, yielding 2 1/2 cups of juice.
- Place 3/4 cup of the juice, all but 1 teaspoon of the rind, and the sugar in a small saucepan. Sprinkle the gelatin over the juice, and allow to sit for 1 to 2 minutes, or until the gelatin is no longer white. Over medium heat, bring the liquid just to a simmer. Lower heat slightly, and cook, stirring, for 5 minutes.
- Strain the juice and gelatin mixture into a medium stainless-steel bowl over a larger bowl filled with ice and water. Stir in the remaining juice; whisk to combine. Stirring from time to time with a rubber spatula, allow the gelatin to become firm, but not completely set. This process should take about 20 to 25 minutes.
- Meanwhile, whip the heavy cream to medium peaks.
- When the gelatin is firm, beat it slightly with a wire whisk to lighten. Beat in 1 1/2 cups of the whipped cream with a rubber spatula until fully combined, but not over-mixed.
- Smooth into the prepared tart shell, mounding slightly toward the center. Top with additional whipped cream, saving 1/2 cup for garnish if desired. Sprinkle the reserved teaspoon of zest over the top.
- Refrigerate for 1 to 2 hours, or until set.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 11 grams, Sodium 34 milligrams, Sugar 20 grams
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