This Bittersweet Chocolate Citrus Tart has a orange and grapefruit infused chocolate filling all inside a short pastry crust.
So I have a local chat board that I like to hang out on.
The other day someone had a dinner party and we were passing around the recipe for the dessert, a bittersweet tart found on Epicurious.com.
One of the girls wanted me to make the tart and put it up on the blog so she could see photos of it.
I totally understood this.
I like to see pictures of food too.
Don’t get me wrong I have several cookbooks that have no photos whatsoever and I love them, but I really think I would love them more with pictures.
So off I went to make this simple tart.
The original recipe called for jasmine whipped cream.
But I don’t like Jasmine( and neither does my husband….the one who will be eating the tart) so I omitted that.
I also didn’t make the candied orange peel because it is one of my least favorite garnishes.
It is a nice elegant tart that I could definitely see serving at a dinner party.
My one gripe is that it gets “sweaty” when it is defrosting which of course makes for a less appetizing presentation.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Tart Recipes?
- For the Crust:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup all purpose flour
- For the Filling:
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 5 tablespoons unsalted butter, cut into 5 pieces
- 1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel
- 1/2 teaspoon (lightly packed) finely grated pink grapefruit peel
- 1 large egg yolk, room temperature
- 1/4 cup boiling water
- Whipped Cream
- For crust:
- Combine first 4 ingredients in bowl.
- Add flour and stir just until blended; let stand 5 minutes.
- Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom.
- Chill 30 minutes.
- Position rack in bottom third of oven and preheat to 350Â°F.
- Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes.
- Cool crust in pan on rack.
- For the filling:
- Combine chocolate, butter, and both peels in medium metal bowl.
- Place bowl in skillet of barely simmering water set over low heat.
- Stir just until chocolate and butter are melted and smooth.
- Remove bowl from water.
- Place fine strainer over bowl with melted chocolate.
- Keep skillet with water set over low heat.
- Whisk egg yolk in small metal bowl to blend.
- Gradually whisk in 1/4 cup boiling water.
- Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160Â°F, about 3 minutes.
- Immediately pour egg mixture into strainer set over bowl of chocolate.
- Stir just until egg is incorporated into chocolate and mixture is smooth.
- Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled).
- Cover and chill overnight or up to 2 days.
- Before serving, let tart soften slightly at room temperature.
- Remove pan sides.
- Place tart on platter.
- Garnish with whipped cream.