Chocolate, almond and cumquat tart

I saw Maggie Beer make this on one of her Christmas specials and as I’d just bought some South African candied kumquats for Christmas it seemed the perfect time to make it.  I have changed it up a little and used a chocolate pastry base for the tart.  I used my favourite Careme dark chocolate pastry which was just right, but here’s a chocolate shortcrust pastry recipe for those who don't have access to a great pre-made chocolate pastry.  Next time I am going to try to make my own candied cumquats from our cumquat tree.

Almond and cumquat tart

for the pastry :

125g chilled butter, diced
1 cup plain flour
1/3 cup icing sugar
1/4 cup almond meal
1/4 cup cocoa powder
1 egg yolk

for the filling :

120g butter, softened
150g castor sugar
2 eggs
1 egg yolk
1 tbs plain flour
2 tbs sherry
200g ground almonds
1⁄2 cup candied cumquats, chopped
 
for the glaze :

175g dark chocolate (70% cocoa), grated
1⁄2 cup thickened cream
2 tbs sherry
1⁄4 cup candied cumquats to garnish

Place the butter, flour, icing sugar, almond meal and cocoa powder in a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead with cool hands until it’s almost smooth. Cover with cling wrap and place in the fridge for 30 minutes to rest.

Preheat the oven to 210°C.  Roll out the pastry until 2mm thick on a lightly floured board. Cut it to fit a greased and lined 24cm tart tin.  Blind bake the pastry using baking beans or uncooked rice for 10 to 15 minutes.  Reduce the oven to 180°C.

For the filling, place the butter and sugar in to a mixing bowl and beat until pale and creamy, then add the eggs and yolk one at a time. Add the flour and sherry and mix well. With the motor running slowly add the almond meal and candied cumquats until well combined.  Pour the filling into the tart shell and bake for 15 to 20 minutes until the centre is just cooked. Set aside to cool totally.

For the chocolate glaze, heat the cream until nearly boiling. Put the chocolate in a glass mixing bowl and pour the cream over and leave it for 3 minutes before swirling it around so that the chocolate melts and is well combined. Stir in the sherry and smooth the glaze over the tart with a spatula. Once the glaze as firmed up slightly garnish with the candied cumquats.  Serve with cream.

Candied Cumquats

1 cup orange juice

1 cup caster sugar

1 kg cumquats

Place the orange juice and castor sugar in a large saucepan and stir to dissolve the sugar. Bring to the boil and add the cumquats. Bring back to the boil and simmer until the syrup is thick and the cumquats have collapsed and appear slightly translucent. Remove from the heat and allow to cool.  Bottle in a sterilised jar and keep in the fridge.