CANDIED TANGERINES

1. Scrub the tangerines to clean. Using a sharp knife, slice the tangerines crosswise into 1/8-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.