Name: Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream
Yield: Makes 10 to 12 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1/4 cup sugar; 3/4 teaspoon vanilla extract; 1/8 teaspoon salt; 1 cup all purpose flour; 8 ounces bittersweet or semisweet chocolate, finely chopped; 5 tablespoons unsalted butter, cut into 5 pieces; 1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel; 1/2 teaspoon (lightly packed) finely grated pink grapefruit peel; 1 large egg yolk, room temperature; 1/4 cup boiling water; Jasmine Whipped Cream (see recipe); Candied Citrus Peel

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Bittersweet Chocolate-Citrus Tart with Jasmine Whipped CreamNoel Barnhurst

The subtle citrus notes in this dark chocolate tart come from pink grapefruit and blood orange zests. It has a sublime buttery shortbread crust. Do-aheads: filled tart, 2 days; candied citrus peel, 1 week.

Recipe notes

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