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For me there is nothing more enjoyable than a nice chocolate dessert, and this Tart Chocolate with Rum and Kumquat is definitely a perfect end to the meal. Dark and rum ganache, a Kumquat jam, a crunchy cocoa shortcrust pastry shell with a decoration of caramelized Kumquats.
Tart Chocolate With Rum And Kumquat
It had been a while since I wanted to prepare some nice chocolate tarts, but I was always undecided about how to prepare them. My partner came back from the supermarket with these nice Kumquats and the light bulb went on.
First I used “my” Cocoa Shortbread, in which I used classic cocoa and also dark cocoa to give it a more intense flavor and aroma.
On the bottom of the tart I put a light layer of Kumquat jam prepared only with sugar and water, because I didn’t want to alter the flavor.
For the ganache, on the other hand, I prepared it with dark chocolate, butter and a little rum. For the decoration I cut some Kumquat into slices, I deprived them of the seeds and finally I caramelized them in a rum sugar syrup. I let them dry and then I placed them on the ganache. And here are the Tart Chocolate with Rum and Kumquat, easy right? Now all that remains is to taste them!
Tart Chocolate With Rum And Kumquat
- 510 g Shortcrust Pastry with cocoa
- 160 g Kumquat (Chinese mandarins)
- 50 g Caster Sugar
- 40 g Water
- 100 g Kumquat
- 100 g Caster Sugar
- 2 Tbsp Rum
- 240 g Dark Chocolate
- 30 g Butter
- 3 Tbsp Rum
Shortcrust Pastry Shell
- After leaving the dough out of the fridge for a while, roll it out to a thickness of 4 – 5 mm.510 g Shortcrust Pastry
- Line the 6 molds with the pastry and let them rest in the fridge for 30 minutes – 1 hour.
- After the rest time in the fridge, heat the oven to 170 ° C.
- Make small holes in the bottom of the tarts, lay some baking paper on the bottom and place some chickpeas in the center, or some special weights. Cook for 30 minutes
- Cut the kumquats in half and remove the seeds.160 g Kumquat
- Chop them more or less finely and put them in a saucepan with the sugar and water and cook over low heat, taking care to turn everything.50 g Caster Sugar, 40 g Water
- If during cooking the water dries out too much before the jam is ready, add a little water, at a time without overdoing it until the jam is ready.
- Once ready, turn off the heat and let it cool.
- Take the Kumquats and cut them into thin slices a couple of millimeters. Try to make 57 slices.100 g Kumquat
- In a saucepan, pour the sugar and rum. Heat over low heat so that the sugar dissolves.100 g Caster Sugar, 2 Tbsp Rum
- Once you have a transparent or slightly golden caramel, put the Kumquat slices in the saucepan and turn them gently.
- When you smell the citrus fruit rising, turn off the heat and place the slices one by one on a sheet of parchment paper to dry the caramel.
- Finely chop the chocolate and pour it into a bowl with the rum.240 g Dark Chocolate, 3 Tbsp Rum
- Melt the butter over low heat and once it's completely melted pour it into the chocolate and with a whisk mix until you get a creamy and smooth ganache.30 g Butter
- Take the pastry shells and on the bottom of each one, lay spreading 1 tsp of jam.
- Pour the ganache into each tart and let it cool and solidify.
- Now that the chocolate is firm enough, place the slices of Kumquat to decorate them.
- Serve the tarts at room temperature.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.