The subtle citrus notes in this dark chocolate tart come from pink grapefruit and blood orange zests. It has a sublime buttery shortbread crust. Do-aheads: filled tart, 2 days; candied citrus peel, 1 week.
Ingredients
Makes 10 to 12 servings
Crust
Filling
For crust:
Step 1
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.
Step 2
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:
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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Reviews (16)
Back to TopRidiculously easy tart crust and really good, too. the entire tart is delicious and easy to make. Made for dinner party and every bite was gone...don't know that 10-12 servings is fair...For a nine inch tart I barely got 9 servings out of it and felt like i really skimped folks on dessert.
Anonymous
Chicago
12/23/2011
Fabulous taste with just the right ratio of chocolate to tender crust and the jasmine whipped cream is heavenly. Start making the day before because it takes a lot of time but worth it. The egg mix is the hardest.
Anonymous
Kansas City, MO
11/5/2011
I love this tart and it gets raves everytime. If anyone has any shortcuts on preparing the egg to mix with the chocolate advice would be appreciated!
PeterDoyon
St. Paul, MN
2/17/2011
Perfect for taking to a party- you can make it the night before except for the decorating. Everyone devoured it and I got many compliments. Delicious and not too sweet!
Anonymous
San Antonio
1/24/2011
The jasmine scented whipped cream was etheral, the citrus-chocolate filling rich and satisfying but not too sweet or cloying. The crust was easy to make. The tart wowed those I served it to.
fjk1
oakland, ca
1/12/2010
oooops! forgot to give it a rating, but review is explanatory...
SHAICAPPA
costa rica
1/13/2009
This is a fast, unfussy, foolproof dessert which NEVER fails to impress. Bittersweet chocolate (at least 70%) is the only way to go and I speed up the melting process using the microwave (put chocolate and butter together before melting). Another tip is to heat the citrus rinds for a few seconds - releases oils and makes flavour more intense. Yummy crowd-pleaser!
SHAICAPPA
san jose, costa rica
1/13/2009
This recipe was okay, but could have been better by a long shot. I was not happy with the crust, it was too grainy, and I feel that has something to do with the amount of butter. The filling was excellent, as was the jasmine whipped cream. I highly recommend using a heaping tablespoon of loose-leaf jasmine tea to make it. I'll have to try it again with a different crust.
esaini
12/18/2007
Very good, especially the crust. Since it wasn't grapefruit season, I doubled the orange peel but found it a little too subtle. Next time I'll try bittersweet chocolate and the grapefruit peel.
Anonymous
Orlando, FL
7/19/2006
This was wonderful! Great crust. Excellent filling, but I doubled it. I think it would be skimpy without doubling the recipe. I didn't bother to strain the filling, and it was great. The jasmine flavor in the whipped cream ws delicate and I may have used more tea next time to ifuse more flavor. Overall this was a big hit.
juliet41203
Superior, CO
7/4/2006
I've made this tart 3 times now and it has been great every time. Here's a tip for anyone who wants to try a variation: instead of the citrus zest, try cinnamon (1 tsp.) and nutmeg (good pinch). It is fabulous! There were 6 of us at dinner and everyone had 2 pieces. The spices were just the right amount. Will try it with a liqueur next time (Amaretto, Baileys).
Anonymous
Montreal
2/9/2006
Great recipe! My friends and I loved it!
tigercook429
3/28/2005
Fabulous! I couldn't find jasmine for love nor money, so I sweetened the whipped cream with some of the citrus-y syrup from the candied peel, came out delicious. The professional chef who was at the table said she thought it was delicious, so there's some validation for you!
caitrin
3/23/2005
This was okay......... I have better recipes but it was different. I could not find any jasmine for the whipped cream so just used plain with a little sugar
Anonymous
Sacramento, CA
2/23/2005
So, so decadent! I made this for a Christmas dinner with friends and it was a huge hit, especially for me and a friend who are both chocolate lovers. I used 60% chocolate for it. It was extremely easy to make. Since it was my first time making a tart like this, I wasn't aware that it's better to poke the dough with a fork before baking (the crust puffed up in the oven), but this didn't affect the final result.
Anonymous
Montreal
12/19/2004
