Tangerine chocolate ganache tart

    1 hour 50 min

    I created this recipe as a blend of different chocolate tart and chocolate ganache recipes that I found in various places. People have said they found the whole tangerine segments were good for relieving the richness of the chocolate.


    Aberdeenshire, Scotland, UK
    1 person made this

    Serves: 6 

    • 125g unsalted butter
    • 90g caster sugar
    • 1 egg, beaten
    • 250g plain flour
    • 1 small pinch salt
    • 200g dark cooking chocolate
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon ground cinnamon
    • 3 tangerines (or satsumas, clementines, etc.)
    • 150ml double cream (for the ganache)
    • 150ml double cream (whipped, to serve)

    Prep:30min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. To make the pastry, soften the butter in the microwave for a few seconds and cream together the butter and sugar.
    3. Stir in the beaten egg a little at a time.
    4. Again, a little at a time, add the (sifted) flour and salt, and stir it in. Bring the dough together into a smooth ball.
    5. Roll out the pastry quite thinly on a clean floured surface. Use it to line a shallow ovenproof dish (I used a rectangular dish about 15x20cm). Line the pastry with foil or greaseproof paper, add baking beans.
    6. Bake for 10 to 15 minutes. Remove the baking beans and foil or greaseproof paper, and bake until lightly golden, about 5 minutes more.
    7. While the pastry is baking, make the chocolate ganache. Break the chocolate into pieces and put it in a heatproof bowl over a small saucepan of simmering water on the hob.
    8. While the chocolate is melting, add the cayenne, cinnamon, and the juice of one (ONLY ONE) tangerine (peel it and then squeeze it in your hand, holding onto all the pith and membranes).
    9. Once the chocolate is melted, stir in the cream gently until the mixture is perfectly smooth and uniform. Taste it and add more cinnamon or cayenne if you want a spicier flavour.
    10. Take the pastry case out of the oven (if you haven't already). Pour a thin layer of chocolate into the pastry (only use less than a quarter of the chocolate, literally just enough to coat the base).
    11. Peel the other two tangerines, split them into segments, and remove every last bit of the white pith. Arrange the segments over the chocolate in the bottom of the pastry case.
    12. Now pour the rest of the chocolate mixture over the tangerine segments, covering them completely.
    13. Chill for an hour. If the dish is still very hot, it may be best to set it in a larger dish of cold water for 20 minutes or so before transferring it to the fridge. Just be careful not to spill water on the chocolate mixture!
    14. Serve chilled, with whipped cream.


    Use shop-bought sweet shortcrust pastry to save time.

    Other ideas

    I haven't tried this, but I reckon adding chopped crystallised stem ginger at the same time as the tangerine segments would be amazing.

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