Winter Citrus Chocolate Tart
Brighten up a winter day with this chocolate citrus tart! Topped with 3 types of brûléed citrus--blood orange, grapefruit, and navel orange--and balanced with a chocolatey crust and zest-filled pastry cream, this tart will make an unforgettable centerpiece for your next dinner party (or a vibrant pick-me-up on a dreary day!).
2 hr 30 min
2 hr 30 min
2 hr 30 min
2 hr 30 min
for 8 servings
- 1 stick unsalted butter, softened
- ½ cup powdered sugar (55 g)
- 1 large egg, room temperature
- 1 ½ cups all purpose flour (185 g), plus more for dusting
- 1 teaspoon kosher salt
- 2 tablespoons dark cocoa powder
- nonstick cooking spray, for greasing
Citrus Pastry Cream
- 1 ½ cups whole milk (360 mL)
- 1 vanilla bean, split lengthwise
- 3 large egg yolks
- ⅓ cup granulated sugar (65 g)
- ¼ cup cornstarch (30 g)
- 2 tablespoons unsalted butter, cubed and softened
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- ½ teaspoon grapefruit zest
- 2 blood oranges
- 1 large grapefruit
- 1 navel orange
- ⅓ cup granulated sugar (65 g), divided
- Calories 297
- Fat 7g
- Carbs 51g
- Fiber 9g
- Sugar 30g
- Protein 7g
Estimated values based on one serving size.
- Make the tart dough. Add the butter to a medium bowl and sift in the powdered sugar. Beat with an electric hand mixer on medium speed until smooth, about 1 minute.
- In a small bowl, beat the egg. Add to the butter mixture, beating well to incorporate.
- Sift in the flour, salt, and cocoa powder. Use a rubber spatula to mix the dough until the cocoa powder is evenly distributed.
- Using your hands, bring the dough together and shape into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes, up to overnight. If chilling overnight, let the dough sit at room temperature for 15–20 minutes before rolling out.
- Preheat the oven to 350°F (180°C). Grease a 9-inch (22 cm) tart pan with nonstick spray.
- On a sheet of lightly floured parchment paper, roll out the dough to a 12-inch circle about ¼-inch (6 mm) ( thick. 7. Using the parchment, gently invert the dough into the tart pan. Press the dough against the bottom and sides of the pan, then roll the rolling pin over the top of the tart pan to cut off any excess dough. Using a fork, prick holes into the bottom of the dough to prevent puffing.
- Bake the crust for 18–20 minutes, until set. Remove from the oven and let cool completely on a wire rack, about 20 minutes.
- While the crust cools, make the pastry cream: In a small saucepan over medium heat, warm the milk and vanilla bean until the mixture reaches a low simmer, about 180°F (90°C). Do not bring the milk to a boil. Remove the pot from the heat and set aside to cool slightly, about 5 minutes.
- While the milk cools, add the egg yolks and sugar to a medium bowl. Using an electric hand mixer, beat on medium-high speed for 2–3 minutes, until the mixture turns pale yellow. Add the cornstarch and beat until well incorporated.
- Remove the vanilla bean from the milk, then gradually incorporate the milk into the egg mixture, whisking continuously, until smooth.
- Whisk in the butter, lemon, orange, and grapefruit zests. Return to the saucepan and cook, whisking constantly, until thickened, 2–3 minutes more. Let cool for 5 minutes.
- Assemble the tart: Fill the tart crust with the citrus pastry cream and use a spatula to smooth the top. 14. Transfer to the refrigerator to chill for 30–60 minutes, to set the pastry cream.
- Using a sharp knife, carefully remove the peels and pith from the blood oranges, grapefruit, and navel orange. Cut each fruit into ¼-inch (6 mm) thick rounds. Arrange the fruit in a single layer on a plate.
- Sprinkle the citrus slices with the granulated sugar. Using a culinary blow torch, caramelize the sugar. 17. Transfer the citrus slices to a paper towel-lined cutting board or baking sheet to absorb any excess moisture.
- Arrange the citrus rounds on top of the tart.
- Slice and serve.
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