Tangerine and Ginger Curd Tart with a Chocolate Layer
Inspired by techniques from NYT Cooking.
A ginger pastry case sealed with dark chocolate and filled with a bright baked tangerine and fresh ginger curd.
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Method
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Equipment
- food processor
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- fork
- foil
- baking beans
- baking tray
- offset spatula
- large heatproof bowl
- medium saucepan
- whisk
- silicone spatula
- instant-read thermometer
- fine sieve
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 477 kcal |
| Protein | 7.6 g |
| Carbohydrate | 40.2 g |
| of which sugars | 19.8 g |
| of which free sugars | 19.2 g |
| Fat | 32.3 g |
| of which saturates | 18.6 g |
| Fibre | 1.4 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Ginger pastry
- 230 g plain flour, plus extra for rolling
- 40 g icing sugar
- 1 tsp ground ginger
- 1 g fine sea salt or table salt a pinch
- 115 g cold unsalted butter, cubed
- 1 large egg, lightly beaten
Chocolate layer
- 45 g dark chocolate (60-70% cocoa), finely chopped check the label for milk and soya
Tangerine curd
- 6 large egg yolks
- 3 large eggs
- 180 ml tangerine juice (3-4 large tangerines)
- 60 ml lemon juice
- 3 tbsp finely grated tangerine zest, divided
- 1½ tsp finely grated lemon zest, divided
- 125 g caster sugar
- 1 tbsp finely grated fresh ginger
- 1 g fine sea salt or table salt a pinch
- 170 g unsalted butter, cubed
- ½ tsp vanilla
To serve
- 120 ml soured cream or crème fraîche
- 1
Spiced dough. pulse the flour, icing sugar, ground ginger and salt. Add the butter and pulse to a coarse meal, then the egg, just until crumbly clumps form. Wrap the disc and chill at least 1 h.
- 2
Line and chill. roll about 1 cm thick into a 28 cm round, fit it into the tin and trim. Prick the base with the fork and chill 30 min or more.
- 3
Blind bake. heat the oven to 160 °C (140 °C fan). Line with foil and beans and bake 20 min on the tray, then remove them and bake 15-20 min more until pale gold.
- 4
Chocolate seal. scatter the chopped chocolate over the hot base, wait 1 min, then spread it thin with the offset spatula. Leave 5 min. The thin chocolate layer keeps the pastry crisp under the curd.
- 5
Tangerine curd. whisk the yolks and whole eggs in the heatproof bowl. In the pan, bring the juices, half of each zest, the sugar, fresh ginger, salt and butter to a simmer. Pour slowly onto the eggs while whisking, tip back into the pan and stir over medium-low heat for 4-7 min, until it coats the spatula and reads 80 °C.
- 6
Strain. sieve into a bowl, then stir in the rest of both zests and the vanilla. Sieving removes the cooked zest and ginger fibres for a smooth curd.
- 7
Bake again. scrape the curd into the case and bake 25-35 min, until set at the edge but still a little wobbly in the middle. Cool completely on the rack.
- 8
To serve. top each slice with a spoonful of soured cream.
Storage
Keep covered in the fridge for up to 3 days. Bring to room temperature for 20 min before serving.
