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–+ servings
Kumquat Bitter Orange and Chocolate Tartlets in a Chocolate Crust

Kumquat Bitter Orange Tartlets in a Chocolate Crust

Chef Burnell
A combination of sweet, sour and chocolate that is irresistible in a dessert. I prefer making tartlets to one larger tart. Regardless, this dessert is a great way to finish a meal. As a bonus, you can keep the bitter orange curd in a jar in the fridge for up to a month.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling time: 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine French
Servings 4 Tartlets

Equipment

Ingredients
 
 

Pastry Ingredients:

  • 2 cups All-purpose Flour or 00
  • 3 tbsp Good-quality Cocoa Powder
  • ½ cup Raw or Caster Sugar
  • 8 1/2 tbsp Cold Butter cubed
  • 1 large Egg beaten
  • 1/4 tsp Baking Powder
  • 1 pinch Fleur de Sel Salt

Bitter Orange Curd Ingredients:

  • 2 Bitter Oranges
  • 2 Sweet Oranges
  • 7 ½ tbsp Butter
  • 1 cup Sugar
  • 4 large eggs well-beaten
  • Kumquats sliced with pips removed, for decoration

Instructions
 

  • Pastry Instructions:
  • Sift the flour and the cocoa into a large bowl, then mix in the baking powder and salt. Add the egg and butter cubes, cutting them into the dry mixture with a spatula or pastry scraper. Don’t use your hands as it’ll warm it too much. You want it to be rough, chunky crumbs.
  • Bring the dough into a ball and knead briefly until smooth. Wrap in cling film and let rest for an hour in the fridge.
  • Dust your surface with a blend of flour and cocoa powder. Roll out the chilled dough to ¼ inch (½+ cm) thickness. Cut out circles and place them into your tartlet pans, rolling over the edges or trimming with a knife. Now prick the bases a few times with a fork and pop back in the fridge while you prepare the filling.
  • Preheat your oven to 350°F/180°C. Line the insides of the tartlets with parchment paper circles and put some baking beads (or dried rice or beans) on top. Blind bake them for 15 minutes, remove the baking beads and paper, and bake for another 10 minutes. (You can leave them for 25 minutes, but I find they’re best this way.)
  • Take them out of the oven and set aside to cool completely.
  • Bitter Orange Curd Instructions:
  • Zest one sweet and one bitter orange, then juice them all. Place the juice, zest and sugar in a saucepan, mix in the eggs and heat a bain marie, stirring constantly, for about 20 minutes or until it gets thick. Take off the heat, place parchment paper over the top to prevent skin from forming, let cool slightly while you cut your kumquats, and place your pastry shells on your workplace.
  • Fill each pastry case with the curd and place three (3) kumquat slices. Cool in the fridge for a few hours until properly set, then serve.
Keyword Chocolate, Kumquat, Orange, Tartlet
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