Try this TRIPLE-CITRUS TART WITH CHOCOLATE CRUST AND BERRIES recipe, or contribute your own.
Suggest a better descriptionMake the chocolate crust: Preheat the oven to 350 degrees Fahrenheit (180 C) with a rack in the center position. Combine the chocolate wafers and sugar in the bowl of a food processor and process until finely ground. Pour in the melted butter and process until well mixed and crumbly.
Dump the crumbs into a 10-inch removable-bottom tart pan (original recipe uses a 9-inch springform pan, both work depending on what you have on hand) and, using the bottom of a measuring cup, press the crumbs on the bottom and 1-inch up the sides of the pan. Carefully transfer to the oven and bake for 15 minutes, or until fragrant and firm. Let cool completely on a wire rack.
To make the citrus curd: Zest the lemons, blood oranges, and lime; set the zests aside. Squeeze the citrus juice you should have about 1 cup and combine it with the sugar, butter, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring occasionally.
Meanwhile, whisk the eggs and egg yolks in a medium heat-proof bowl until combined. While whisking rapidly, pour the hot citrus-sugar mixture slowly in the eggs. Return the egg mixture to the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula, until lightly thickened, 2 to 3 minutes (do not boil or the eggs will curdle). The curd should coat the back of the spatula. It will thicken further as it cools.
Immediately transfer the citrus curd to a clean heat-proof bowl
(otherwise it will continue to cook in the hot pan and could scramble) - I prefer to pour the curd through a fine-meshed sieve to make sure it is extra smooth. Stir the zests into the warm curd. Continue stirring for 1 minute to stop the cooking and then let continue to cool at room temperature for 30 minutes. Pour the curd into the cooled shell. Refrigerate the tart, covered, for at least 2 hours, or up to 24 hours, to set up.
To make the glaze: Combine the jam and corn syrup in a small saucepan over medium heat and heat, stirring, until thinned and warm, about 1 minute. Garnish the top of the tart with a circle of blackberries around the edge and fill in with the raspberries. Brush the warm (not hot) glaze over the berries to give them shine. Refrigerate for up to 8 hours before serving. (It will still be good the next day, but the berries will begin to soften.)
TIPS FOR SUCCESS:
The color of the citrus curd will vary from yellow to pink/orange,
depending on the brightness or darkness of the blood oranges you use. If you cannot find blood oranges, substitute with an equal amount of Cara Cara (or navel) oranges. Alternatively, you could use all lemon and lime juice - but I would compensate for the added tartness by adding an additional 2 tablespoons to 1/4 cup of granulated sugar.
To account for setting time, I recommend preparing this tart the
morning, afternoon, or evening before you wish to serve it. If
necessary, you can prepare it two days in advance, but the crust and berries will soften a bit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1728g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2821 | ||
Calories from Fat: 2054 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 228.2g | 304 % | |
Saturated Fat 131.2g | 656 % | |
Monounsaturated Fat 62.2g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 1784.8mg | 549 % | |
Sodium 631.7mg | 22 % | |
Potassium 2245.8mg | 59 % | |
Total Carbohydrate 173.4g | 51 % | |
Dietary Fiber 38.3g | 153 % | |
Sugars, other 135.1g | ||
Protein 54.3g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2821
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