Best Tangerine Ginger And Chocolate Tart Recipes

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TANGERINE, GINGER AND CHOCOLATE TART



Tangerine, Ginger and Chocolate Tart image

This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it also helps the pastry stay crisp by creating a barrier between the liquid curd and the pre-baked crust. This tart is best served the day it's made, but can be stored for 24 hours in the refrigerator; after that, it starts to wilt. If you want to turn the leftover dough scraps into buttery cookies, see the note.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 21

1 3/4 cups plus 2 tablespoons/235 grams all-purpose flour
1/3 cup/40 grams confectioners' sugar
2 tablespoons/30 grams chopped crystallized ginger
Pinch of kosher salt
1/2 cup/113 grams unsalted butter (1 stick), cold and cubed
1 large egg, lightly beaten
6 large egg yolks
3 large eggs
3/4 cup fresh tangerine juice (from 3 to 4 large tangerines)
1/4 cup fresh lemon juice (from about 2 lemons)
3 tablespoons finely grated tangerine zest
1 1/2 teaspoons finely grated lemon zest
1/2 cup plus 2 tablespoons/125 grams granulated sugar
1 tablespoon grated fresh ginger
1/8 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), cubed
1/2 teaspoon vanilla extract
1/3 cup/45 grams bittersweet chocolate, chopped, or use chips or baking discs (1 1/2 ounces)
1/2 cup crème fraîche or sour cream
2 tablespoons/30 grams chopped crystallized ginger
Chocolate curls, for serving (optional)

Steps:

  • Place the flour, sugar, crystallized ginger and salt in the bowl of a food processor. Pulse to combine.
  • Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Press dough into a disk, wrap in plastic, and chill for at least 1 hour or overnight (or up to 5 days).
  • Prepare the curd: In a large, heatproof bowl, whisk together yolks and whole eggs. In a medium pot over medium heat, combine tangerine juice, lemon juice, 1 1/2 tablespoons tangerine zest, 3/4 teaspoon lemon zest, sugar, ginger, salt and butter. Once mixture is simmering, slowly pour into eggs, whisking constantly, then return mixture to pot. Cook, stirring constantly, over medium-low heat, until curd thickens enough to coat a spoon, 4 to 7 minutes. Strain into a medium bowl and stir in remaining tangerine and lemon zest and vanilla. If not using immediately, cover with plastic wrap and refrigerate until ready to use, up to 5 days.
  • Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, trimming the dough edges. Poke bottom of dough all over with a fork; chill for at least 30 minutes and up to 24 hours.
  • Heat the oven to 325 degrees. Line the tart crust with foil and fill with baking weights. Bake for 20 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes.
  • Remove crust from oven and immediately sprinkle chopped chocolate evenly over the bottom. Let it sit for 1 minute to melt chocolate, then spread over the surface using an offset spatula. Let the chocolate cool for 5 minutes.
  • Scrape curd into crust. Bake until the edges are set but the center is still slightly jiggly when shaken, 25 to 35 minutes. Transfer to a wire rack to cool completely.
  • In a small bowl, whisk together crème fraîche and crystallized ginger. To serve, top the cooled tart with crème fraîche and shave chocolate curls all over the top if you like.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 39 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 106 milligrams, Sugar 46 grams, TransFat 1 gram

CRANBERRY TANGERINE AND CANDIED GINGER TART WITH CARDAMOM CRUMBLES



Cranberry Tangerine and Candied Ginger Tart with Cardamom Crumbles image

The flavors of this tart remind me of an exotic Moroccan dessert. I like serving this with pistachio ice cream and steaming hot cups of mint tea. Delicious! I typically bake this tart one day ahead and leave it overnight at room temperature. Feel free to use your favorite tart dough, or my recipe below.

Provided by Hedy Goldsmith

Categories     dessert

Time 4h25m

Yield One 10-inch pie, 8 to 10 servings

Number Of Ingredients 20

1 1/2 cups unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 ounces unsalted butter, very cold and cut into 1-inch cubes
6 tablespoons heavy cream
Butter, for greasing
1 3/4 cups granulated sugar
2 tablespoons tangerine zest
1 1/4 cups unbleached all-purpose flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon kosher salt
6 ounces unsalted butter, chilled and cut into 1/2-inch pieces
3/4 cup granulated sugar
Zest of 2 tangerines
6 cups fresh cranberries, washed and dried
1/2 cup candied ginger, cut into small pieces
1/3 cup dark brown sugar, packed

Steps:

  • Preheat the oven to 375 degrees F.
  • For the tart dough: Combine the flour, sugar, cinnamon and salt in a medium bowl. Add the cold butter and toss to coat. Pinch the butter and flour together until the butter is flaky. Start to rub in between your fingers until it looks like coarse cornmeal.
  • In the center of the bowl pour the cream. Using a rubber spatula, turn the flour over in the bowl repeating until the cream is absorbed. With your fingers press the dough to form a compact disc. Remove the dough. Cover the bowl with plastic wrap and chill, about 1 hour.
  • Working quickly, roll the dough into a 13-inch circle and carefully place it into a greased 10-inch tart pan. Gently fold the excess dough against the sides creating a reinforced crust. Press down the dough, trimming if there is extra that extends beyond the pan. Chill for an additional 30 minutes.
  • Place kitchen parchment paper over the chilled dough, fill with weights, beans or raw rice are prefect. Bake, 15 to 18 minutes. Reduce the oven temperate to 350 degrees F. Carefully remove the parchment and continue baking until the tart shell is golden brown and fully baked, 10 to 12 minutes. Set aside and allow to completely cool.
  • For the cardamom crumbles: Begin the cardamom crumbles in a bowl of a stand mixer with a paddle attachment, with the sugar and tangerine zest. In the palms of your hands, rub together the sugar and zest to release the tangerine oils. Add the flour, cardamom, cinnamon, ginger and salt and mix at medium speed until small clumps of dough form. Dump onto a sheet pan. Chill until needed. This can be made up to 2 days ahead.
  • For the cranberry tart: In the palms of your hands, rub together the sugar and zest in a large bowl. Add the cranberries, candied ginger and brown sugar and toss well. Fill the baked tart shell with the cranberries, top with the cardamom crumbles and bake until golden brown and the cranberries begin to bubble up through the crumble, 45 to 50 minutes.
  • Remove the tart from the oven and allow to cool to room temperature. I prefer waiting an hour or longer before cutting the tart. This gives the very juicy cranberries time to cool, allowing the tart to set up. I've even let it sit all night on the counter.

CHOCOLATE & GINGER TORTE



Chocolate & ginger torte image

This decadent dessert with a triple-ginger hit is a chocoholic's dream

Provided by Good Food team

Categories     Dessert

Time 1h35m

Number Of Ingredients 14

250g unsalted butter , diced, plus extra for the tin
cocoa , for dusting
350g dark chocolate , chopped
2 tbsp Stone's ginger wine
140g caster sugar
100g light muscovado sugar
5 eggs , separated
75g ground almonds
1 tsp ground ginger
1 heaped tbsp ginger preserve
140g dark chocolate , finely chopped
150ml double cream
25g unsalted butter
2 tbsp Stone's Ginger wine

Steps:

  • Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
  • Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
  • Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
  • Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
  • Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
  • To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
  • Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

Nutrition Facts : Calories 907 calories, Fat 65 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 72 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.18 milligram of sodium

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