Bittersweet Chocolate-Citrus Tart With Jasmine Whipped Cream
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
51
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Sugar3 tsp
Vanilla Extract1 tsp
Salt1 cup
All-Purpose Flour1 large
Egg Yolk (room temperature)1 cup
Water (boiling)Directions:
1
For crust: Combine first 4 ingredients in bowl
2
Add flour and stir just until blended; let stand 5 minutes
3
Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom
4
Chill 30 minutes
5
Position rack in bottom third of oven and preheat to 350°F
6
Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes
7
Cool crust in pan on rack
8
Combine first 4 ingredients in bowl
9
Add flour and stir just until blended; let stand 5 minutes
10
Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom
11
Chill 30 minutes
12
Position rack in bottom third of oven and preheat to 350°F
13
Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes
14
Cool crust in pan on rack
15
For filling: Combine chocolate, butter, and both peels in medium metal bowl
16
Place bowl in skillet of barely simmering water set over low heat
17
Stir just until chocolate and butter are melted and smooth
18
Remove bowl from water
19
Place fine strainer over bowl with melted chocolate
20
Keep skillet with water set over low heat
21
Whisk egg yolk in small metal bowl to blend
22
Gradually whisk in 1/4 cup boiling water
23
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
24
Immediately pour egg mixture into strainer set over bowl of chocolate
25
Stir just until egg is incorporated into chocolate and mixture is smooth
26
Combine chocolate, butter, and both peels in medium metal bowl
27
Place bowl in skillet of barely simmering water set over low heat
28
Stir just until chocolate and butter are melted and smooth
29
Remove bowl from water
30
Place fine strainer over bowl with melted chocolate
31
Keep skillet with water set over low heat
32
Whisk egg yolk in small metal bowl to blend
33
Gradually whisk in 1/4 cup boiling water
34
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
35
Immediately pour egg mixture into strainer set over bowl of chocolate
36
Stir just until egg is incorporated into chocolate and mixture is smooth
37
Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled)
38
Cover and chill overnight or up to 2 days
39
Before serving, let tart soften slightly at room temperature
40
Remove pan sides
41
Place tart on platter
42
Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart
43
Garnish with candied peel
44
Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled)
45
Cover and chill overnight or up to 2 days
46
Before serving, let tart soften slightly at room temperature
47
Remove pan sides
48
Place tart on platter
49
Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart
50
Garnish with candied peel