Winter Citrus Tart in a Chocolate Crust
Recipe type: tart
Serves: (1) 9" round tart
  • 7 tablespoons (100 g) unsalted butter, room temperature
  • ¾ cup (170 g) sugar
  • 1 cup (140 g) all purpose flour
  • ½ cup (43 g) unsweetened cocoa powder
  • ½ teaspoon (3 g) salt
  • 3 tablespoons (43 g) unsalted butter, melted
Citrus Vanilla Pastry Cream
  • 1 cup (230 g) whole milk
  • 2 Tablespoons (30 g) + 3 Tablespoons (44 g) sugar
  • 3 large egg yolks
  • 2 Tablespoons (14 g) cornstarch
  • 1½ teaspoons vanilla extract
  • ½ teaspoon orange extract
  • 1 cup (230 g) heavy cream
  • 4-5 ripe oranges or other citrus fruit
For the cookie crust:
  1. Preheat oven to 350 degrees F. Line a baking sheet with a Silpat or with foil. Set aside an 8 inch fluted tart pan with a removable bottom.
  2. Combine butter and sugar in bowl of stand mixer. Cream for about 3 minutes until light and fluffy.
  3. Combine the flour, cocoa powder, and salt in a medium bowl. Add to stand mixer and beat until combined. Mixture will be loose and crumbly.
  4. Pour out mixture on prepared baking sheet and spread evenly. Bake for about 20 minutes, rotating halfway. The cookie crumbles will start smelling very fragrant.
  5. Remove from oven and let cool on wire rack.
  6. Place cookies into food processor and pulverize into even, fine crumbs. Pour out crumbs into a medium bowl and add the melted butter. Stir with a spoon to combine.
  7. Press crumb mixture evenly into bottom and up sides of tart pan. Bake tart shell for about 10 minutes in the 350 degree F oven. Remove and let cool before filling.
For the pastry cream:
  1. Combine ¾ cup (172g) of the milk with 2 Tablespoons (30g) of sugar in a small saucepan. Heat on the stove over medium heat until the sugar is dissolved and bubbles appear on the edge of the pan.
  2. Meanwhile, whisk together the egg yolks and 3 Tablespoons (44g) sugar in a bowl.
  3. Whisk the cornstarch and remaining ¼ cup (46g) coconut milk in a small bowl and then add to the egg yolk mixture, whisking to combine.
  4. Pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
  5. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens. Stir in the vanilla and orange extracts.
  6. Scrape the pastry cream into a bowl, press a piece of plastic wrap to the surface, and refrigerate until needed.
  7. When you are ready to use the pastry cream, whip the cream in a mixer to soft peaks, and then fold gently into the pastry cream to lighten.
To finish the tart:
  1. Wash and slice the oranges into ¼" thick slices. Cut away the peel around each slice.
  2. Spread the pastry cream into the tart case evenly.
  3. Arrange the orange slices on top.
  4. This tart is best served the same day it is made. It will keep covered in the refrigerator for a couple days.
Recipe by Dessert First at