Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream

Name: Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 12 servings Candied Citrus Peel; 1 large egg yolk, room temperature; 1 teaspoons (lightly packed) finely grated pink grapefruit peel; 1 teaspoons (lightly packed) finely grated blood orange peel or orange peel; 0 teaspoons salt; 227 grams bittersweet or semisweet chocolate, finely chopped; 59 milliliters sugar; 5 Tbsps unsalted butter, cut into 5 pieces; 1 teaspoons vanilla extract; 59 milliliters boiling water; 12 servings Jasmine Whipped Cream (see recipe)

Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains approximately 3g of protein, 14g of fat, and a total of 230 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up all purpose flour, jasmine whipped cream, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 4 ingredients in bowl.

Equipment you will use

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.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Tart Form

Position rack in bottom third of oven and preheat to 350°F.

Equipment you will use

Oven

Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Combine chocolate, butter, and both peels in medium metal bowl.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Bowl

Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Frying Pan

Bowl

Remove bowl from water.

Ingredients you will need

Water

Equipment you will use

Bowl

Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sieve

Frying Pan

Bowl

Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water.

Ingredients you will need

Egg Yolk

Water

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Chocolate

Water

Egg

Equipment you will use

Kitchen Thermometer

Sieve

Frying Pan

Spatula

Bowl

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.

Ingredients you will need

Chocolate

Crust

Remove pan sides.

Equipment you will use

Frying Pan

Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart.

Ingredients you will need

Whipped Cream