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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 what so ever 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, which 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 appeasing presentation.

Bittersweet Chocolate Citrus Tart 

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
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 350°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 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 160°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. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.

Makes 10 to 12 servings.

Bon Appĩtit
Time For Dessert
December 2004

 

 

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chocolate// dessert12 Comments

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Comments

  1. Sara says

    October 19, 2006 at 2:10 pm

    I never get over how wonderful your pictures are Peabody! This tart looks delicious.

    Reply
  2. Kelley says

    October 19, 2006 at 2:19 pm

    Looks absolutely wonderful – I would love to taste it…guess I will just have to make it myself too!

    Great work as always!
    Kelley
    sommerrayne

    Reply
  3. Bron says

    October 19, 2006 at 2:32 pm

    Truly gorgeous!

    Reply
  4. Emily says

    October 19, 2006 at 4:02 pm

    just beautiful.

    Reply
  5. Brilynn says

    October 19, 2006 at 4:37 pm

    You could fix the lack of pictures in your cookbooks by making them all yourself 🙂 Your pictures are definitely cookbook worthy.

    Reply
  6. Ivonne says

    October 19, 2006 at 7:48 pm

    Deeeeeeeeeeeeeeeeelicious!

    Reply
  7. Jeff says

    October 20, 2006 at 6:02 am

    I’m officially drooling for dessert at 9am..THANKS!! lol

    Reply
  8. Lis says

    October 20, 2006 at 8:38 am

    The citrus and the chocolate sounds heavenly – and that crust looks flaky and perfect! Great pictures 😀

    Reply
  9. Ellie says

    October 20, 2006 at 3:49 pm

    Ahh, the curse of the sweating chocolate. Apparantly chocolate is meant to stop the sweating business by the time you let it come to room temperature. Apparantly.

    This looks amazing, sweating or not 😀

    Reply
  10. Kirsten says

    October 20, 2006 at 11:14 pm

    Peabody!! You are such a baking goddess!! Meanwhile, I just cook and cook and never bake. But, tonight, I made my first-ever pastry crust for mini fruit tarts. You can take credit for the inspiration (plus I have always wanted to cook something with lard). I’ll post on my blog how things go. Your blog is simply delicious! Thanks 🙂

    Reply
  11. VeggieGirl says

    June 14, 2011 at 7:33 pm

    I was 18 years old when you posted this recipe… wowza.

    Reply
    • Peabody says

      June 14, 2011 at 8:14 pm

      LOL- I’ve been around awhile. 🙂

      Reply

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Welcome

Hi I’m Peabody (yep, that’s my first name) and welcome to my site! Here you will find a whole lot of yummy recipes (mostly baking and dessert), positive body image promotion, telling it like it is, and the random things that make up my life. Thanks for stopping by! Read more...

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