Chocolate Tangerine Tart
Chocolate and Tangerine are great combination, delicious taste. Try this chocolate tangerine tart, it will impress every one.
Yield
8 servingsPrep
30 minCook
45 minReady
2⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
whole-wheat pastry flour
|
|
| 2 ¼ | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
|
|
| 1 | tablespoon |
canola oil
or other vegetable oil |
|
| 2 ¼ | tablespoons |
water
icing, or more as needed |
|
| 1 | large |
egg yolks
keep egg white for the filling |
|
| 1 | teaspoon |
lemon juice
or tangerine juice |
|
| For the filling | |||
| 2 | ounces |
almonds
|
|
| ¼ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | large |
egg whites
from the reserving egg white |
|
| ½ | cup |
tangerine juice
|
* |
| 2 | tablespoons |
lemon juice
|
|
| 3 ½ | teaspoons |
orange zest
freshly grated |
|
| 3 ½ | ounces |
chocolate chips (semi-sweet)
or bittersweet, if you prefer less sweet, divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
whole-wheat pastry flour
|
|
| 34 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 6E+1 | ml |
butter
|
|
| 15 | ml |
canola oil
or other vegetable oil |
|
| 34 | ml |
water
icing, or more as needed |
|
| 1 | large |
egg yolks
keep egg white for the filling |
|
| 5 | ml |
lemon juice
or tangerine juice |
|
| For the filling: | |||
| 57.8 | ml/g |
almonds
|
|
| 59 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | large |
egg whites
from the reserving egg white |
|
| 118 | ml |
tangerine juice
|
* |
| 3E+1 | ml |
lemon juice
|
|
| 18 | ml |
orange zest
freshly grated |
|
| 101.2 | ml/g |
chocolate chips (semi-sweet)
or bittersweet, if you prefer less sweet, divided |
|
Directions
For the crust:
Whisk flour, sugar and salt in a medium bowl.
Cut in butter with your fingers until the mixture resembles coarse crumbs with a few larger pieces.
Add oil and stir with a fork until combine.
Mix well 2 tablespoons ice water, egg yolk and lemon juice in a small bowl.
Make a well in the center of the dry ingredients.
Stirring liquid with a fork, until the dough clumps together. (Add a little water if the dough feels very dry.)
Then knead the dough several times.
Form the dough into a ball, then flatten into a disk.
Wrap in plastic wrap or damp towel and refrigerate for at least 30 minutes or up to 1 hour.
Coat a 9½-inch removable-bottom tart pan with cooking spray or brush some butter.
On a lightly floured surface, roll the dough into a rough 12-inch circle, close to ¼ inch thick.
Using the rolling pan, very carefully move the dough to the prepared pan. Press until fit.
Run the rolling pin over the top of the pan to trim the edges; discard trimmings.
Wrap the crust in plastic wrap and chill in the freezer for 15 minutes or in the refrigerator for up to 2 days.
Preheat oven to 375°F.
Cut a circle of foil, coat one side with cooking spray and cover the chilled crust.
Weight with pie weights (or dry beans).
Put the pan on a baking sheet. Bake the crust for 8 minutes.
Remove the foil and pie weights and continue baking until set but not browned, about 4 minutes or more.
Set aside on the baking sheet.
For the filling:
While the crust is baking, spread almonds in a small baking pan and toast in the oven until fragrant and light golden, 5 to 7 minutes. Transfer to a plate to cool.
Place the almonds and sugar in a food processor; process until the almonds are ground.
Add eggs, egg white, tangerine juice, lemon juice and orange zest; process until blended.
Scatter about 2 ounces of the chocolate over the crust.
Pour the tangerine filling into the baked crust.
Bake the tart at 375° until the filling is set, 30 to 35 minutes. Loosen edges and remove pan sides.
Let cool completely on a wire rack.
Put the remaining 1 ounce chocolate in a small bowl and set it in a small skillet of barely simmering water to melt.
Drizzle the chocolate decoratively over the tart.
