Tangerine Cream Tart
Chocolate cookie crumb crust and a creamy tangerine filling. The creamy tangerine filling features fresh juice and fresh zest. This tart is perfect for a brunch, simple and unadorned comfort food; or for sharing at a dinner party. Excellent at room temperature, chilled or frozen.
Equipment
- 1 (9-inch) round removable bottom tart pan
Ingredients
Chocolate Crust:
- 350 grams chocolate cookie wafers (2 cups)
- 28 grams unsalted butter (2 tablespoons), melted
Tangerine Cream:
- 65 grams granulated sugar (1/3 cup), blended
- 28 grams cornstarch (1/4 cup), sifted
- 18 grams fresh tangerine or orange zest (3 tablespoons)
- 300 grams egg (6 large)
- 240 grams fresh tangerine or orange juice (1 cup)
- 1 gram agar agar powder (1/2 teaspoon), optional
- 170 grams unsalted butter (3/4 cup or 12 tablespoons), room temperature
Instructions
Chocolate Crust:
- Preheat oven to 350 degrees F.
- Add chocolate cookies to food processor. Pulse until cookies are fine crumbs.
- Add melted butter and pulse until well combined.
- Press crumbs into the bottom and sides of 9-inch removable bottom tart pan.
- Line bottom and sides of crust with crinkled piece of parchment paper. Fill parchment with pie weights, uncooked rice, or dried beans.
- Bake tart crust in preheated oven for 15 minutes. Remove from oven. Carefully remove parchment paper and baking weights. Cool completely on wire rack.
Tangerine Cream:
- Add blended sugar, cornstarch, fresh tangerine zest, and 6 eggs to medium mixing bowl. Whisk to combine. Set aside.
- Add fresh tangerine juice to small saucepan. Heat until edges of pan begin to bubble. Add agar agar powder to saucepan, if using. Stirring frequently, lightly boil for 2 minutes.
- Remove from heat. Let cool for a few minutes. (Optionally, transfer the juice from the saucepan to a pourable jug).
- Slowly drizzle tangerine juice mixture into egg mixture while constantly whisking. Once the juice has been added, transfer the mixture to the saucepan and return to the heat.
- Heat over low heat just until the mixture begins to thicken.
- Transfer the tangerine cream into the baked tart crust and spread evenly with a small offset spatula or the back of a tablespoon.
- Chill for several hours to set. Garnish with grated chocolate, if desired.
- Store in refrigerator for 24 to 48 hours.