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    Home » Recipes » Tarts

    Published: Mar 30, 2016 · Updated: Jan 29, 2023 by Becky Sue

    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust

    ↓ Jump to Recipe
    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust.
    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust.

    My recipe for Fig Mascarpone Tart with Pistachio Black Pepper Crust has been blowing up on Pinterest lately, which really makes me smile because it's one of my favorites, and I want everyone to experience it!  Since it seems people are digging this recipe, I figured I'd try a similar riff on a Mascarpone Tart and incorporate a local favorite – Ojai Pixie Tangerines. I'd heard folklore of this locally favored fruit, but hadn't been kissed by the juicy sweetness until this Spring. I was instantly smitten.

    Ojai Pixie Tangerines
    Ojai Pixie Tangerines, what a bunch of cuties!

    April is Pixie month over in the spiritually quirky, hippy-dippy, fertile, fruit-forward land of Ojai, California. Ojai (pronounced Oh-hi) is a beautifully  strange place with a slightly force-fed aura of fairyland whimsey and new-age bohemia. But underneath the gimmicky crystal visions lies a homegrown authenticity and a deeply rooted connection between earth and life. Personally, I sometimes find the sage foraging, moon-bathing Ojai vibes a wee bit contrived. But I warmed up to picturesque landscape, The Ojai Deer Lodge and those sunny Ojai Pixie Tangerines immediately.

    The Pixies are as sweet as they are bright, and I can definitely get down with celebrating Ojai Pixie season every Spring. If a town devotes an entire month to a single fruit, I thought that I should probably dedicate a recipe on this blog to the magical little Ojai Pixies Tangerines.

    I've had a few different Pixie recipes fluttering around my mind for months, but finally landed on one that I think properly illustrates the fabled Ojai Pixie Tangerine. My new recipe for Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust is a tangerine dream with candied, sunny citrus wheels that shine like a sunset over a woodland clearing. The cardamom spiced tangerine slices bring an aromatic warmth to the creamy, dreamy mascarpone filling, encased in a crumbly dark chocolate crust sprinkled with the crunchy nuttiness of chopped pistachios. The flavors of this Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust whistle while they work and combine perfectly into a fairytale ending worthy of freshly crowned Princess. Pair it with a bottle of Riesling from North by Northwest Wines and you're sure to live happily ever after.

    Sliced Ojai Pixie Tangerines
    Sliced Ojai Pixie Tangerines just before getting candied.
    Ojai Pixie Tangerines getting candied and spiced with cardamom pods
    Ojai Pixie Tangerines getting candied and spiced with cardamom pods.
    Candied Cardamom Tangerine Syrup
    Strain and reserve the syrup for the filling and a spicy twist on an Old Fashioned.
    Sweet and Spicy candied Ojai Pixie Tangerines
    Sweet and Spicy candied Ojai Pixie Tangerines.
    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust-18
    Candied Ojai Pixie Tangerines shining bright like the sun.
    Dark cocoa and chopped pistachios give the crust a deep flavor and nutty crunch.
    Dark cocoa and chopped pistachios give the crust a deep flavor and nutty crunch.
    Chocolate Pistachio Tart Shell
    Once you've transferred the crust to the pan, gently roll the rolling pin across the top to trim the edges and get an even crust shell.
    Pistachio Chocolate Crust Tart Crust
    Allow the crust to cool on a cooling rack completely before filling it with mascarpone filling.
    Tangerine Mascarpone Tart Filling
    The filling should be smooth, creamy and full of zesty citrus flavor.
    Fill the cooled chocolate pistachio tart shell evenly with the zesty mascarpone filling
    Fill the cooled chocolate pistachio tart shell evenly with the zesty mascarpone filling.
    Top the filled chocolate pistachio shell with sunny candied tangerine wheels and chopped pistachios.
    Top the filled chocolate pistachio shell with sunny candied tangerine wheels and chopped pistachios.
    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust
    I layered the Pixies in a circle around the edges of the tart so that each slice would have at least one candied tangerine wheel.
    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust with NxNW Riesling
    This Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust is devine with a bottle of Riesling from North by Northwest Wines.
    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust with Horse Heaven Hills Riesling by North by Northwest Wines
    Slice it up and serve it with a glass of Horse Heaven Hills Riesling by North by Northwest Wines, it's the stuff dreams are made of.
    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust
    And they lived happily ever after, Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust + Riesling from North by Northwest Wines.
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    Recipe

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    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust

    Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust


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    • Author: Baking The Goods
    • Total Time: 3 hours
    • Yield: 8
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    Description

    This Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust is a tangerine dream of aromatic cardamom spiced tangerine slices resting on a creamy mascarpone filling encased in a crumbly, crunchy dark chocolate pistachio crust.


    Ingredients

    Units

    Candied Cardamom Tangerine Slices

    • tangerines - 6
    • granulated sugar - 1 cup
    • water - 1 cup
    • agave syrup - ¼ cup
    • whole cardamom pods - 1 tablespoon

    Chocolate Pistachio Tart Shell

    • all purpose flour - ¾ cup
    • dark unsweetened cocoa powder - ¼ cup
    • cacoa nibs - 2 tablespoons
    • salt - a pinch
    • unsalted butter at room temperature - ¼ cup
    • granulated sugar - ¼ cup
    • egg - 1 large
    • pure vanilla extract - 1 teaspoon
    • chopped pistachios - ¼ cup

    Mascarpone Filling

    • mascarpone - 1 cup
    • Greek yogurt - ⅔ cup
    • honey - ⅓ cup
    • zest of tagnerines - 2 (tangerines)
    • reserved cardamom spiced tangerine syrup - ¼ cup

    Instructions

    CANDIED TANGERINES

    1. Scrub the tangerines to clean. Using a sharp knife, slice the tangerines crosswise into ⅛-inch thick slices.
    2. Combine sugar, agave syrup and water in a large saucepan or dutch oven. Bring to a boil over high heat and simmer for about 4 minutes, until slightly thickened. Add the sliced tangerines and cardamom pods. Reduce heat to medium-low. Simmer gently for about 60-70 minutes, carefully turning the tangerines several times to coat, until very tender and translucent.
    3. Preheat the oven to 200 degrees.
    4. Remove pan from heat and let the tangerines sit in the syrup for about 10 minutes. Carefully remove the fruit from the syrup with tongs and transfer to Silpat, or a parchment lined cookie sheet. Place the tangerines in the oven for about 1 hour.
    5. Strain and reserve the syrup for mascarpone filling and a spicy twist on Old Fashioneds.
    6. Transfer the tangerines to a wired rack and let rest for about 24 hours until mostly dried.

    CHOCOLATE PISTACHIO TART SHELL

    1. In a mixing bowl, combine the flour, cocoa powder, cacao nibs, salt and 2 tablespoons of chopped pistachios. Set aside.
    2. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the egg and vanilla, beat until smooth.
    3. Gradually beat in the flour mixture until the dough just starts to come together in a ball.
    4. Remove the dough from the bowl and shape into a disk, wrap tightly in plastic wrap and refrigerate for at least one hour up to 4 days.
    5. Preheat the oven to 325° F and have a 10" round removable bottom tart pan ready.
    6. On a slightly floured work surface, roll out the chilled dough into a 11" round, dusting with a bit more flour as needed to keep the dough from sticking. Carefully roll the dough around the rolling pin and gently unroll it into the tart pan. Press the dough into the pan and up the sides and patch any holes or cracks that may have formed. Gently roll the rolling pin over top fluted edges of the pan to trim excess dough. Use a fork to poke holes in the base of the dough, to keep it from puffing up too much while baking.
    7. Bake the crust shell for 6 to 8 minutes, until the dough puffs and is slightly darker around the edges. It's ok if it still looks slightly doughy in the center as it will continue to set as it cools. Set on a wire rack and allow it to cool completely.

    MASCARPONE TANGERINE FILLING

    1. Prepare the filling by blending the mascarpone, Greek yogurt, honey, tangerine cardamom syrup and zest of 2 tangerines until smooth. Once fully blended, cover with plastic wrap and refrigerate until the the shell has cooled.
    2. Fill the chocolate tart shell with mascarpone filling and smooth out the top with the back of a spatula. Chill in filled tart in the fridge for at least a couple of hours allowing the filling to set up.
    3. Once the filling is set and doesn't jiggle anymore, top with candied tangerine slices and remaining 2 chopped pistachios.
    4. Slice into 8-10 wedges and serve with a nice bottle of white wine. I paired this Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust with a bottle of Horse Heaven Hills Riesling by North by Northwest Wines Horse Heaven Hills Riesling by North by Northwest Wines and it was like a fairytale ending.

    Notes

    CANDIED TANGERINES - adapted from Kate Sonders' beautiful recipe for Dark Chocolate Dipped Candied Blood Oranges
    **you may end up with extra candied tangerine slices. Save them and use them in a batch of scones or Hot Cross Buns or add them to cocktails.

    CHOCOLATE PISTACHIO TART SHELL - adapted from The Chocolate Berry Tart in the Guittard Chocolate Cookbook.

    • Prep Time: 30 minutes
    • Cook Time: 2 hours 30 minutes

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    1. Sabrina says

      March 31, 2016 at 3:33 pm

      Yum, what a creative dessert! Gorgeous photos too!

      Reply
      • beckysue says

        March 31, 2016 at 4:32 pm

        Thanks Sabrina! I had that one stewing around in my mind for a while! 😀

        Reply

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