A Treat for Lemon Lovers and Beyond
'There are chocolate people, and there are vanilla people. I am a lemon person.
Show me a dessert menu, and I’ll choose whatever is flavored with puckery lemon or any of her citrus sisters — lime, tangerine, kumquat, yuzu. Even as a kid, I went for lemon sorbet over the mint chocolate-chip ice cream. The combination of sugar cut with enough acidic citrus juices to make my jaw ache is my confection perfection — mostly pleasure, pricked with pain.
Of all the lemony desserts one could make, I’ve always leaned hard on the classic, lemon curd tart. But there are times when it pays to branch out. This elegant tart, with tangerine, ginger and a little chocolate, is one of them.'>>>
https://www.nytimes.com/2018/03/09/dining/tangerine-tart-recipe.html?
Tangerine, Ginger and Chocolate Tart
'This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it also helps the pastry stay crisp by creating a barrier between the liquid curd and the pre-baked crust. This tart is best served the day it’s made, but can be stored for 24 hours in the refrigerator; after that, it starts to wilt. If you want to turn the leftover dough scraps into buttery cookies, see the note.'
https://cooking.nytimes.com/recipes/1019210-tangerine-ginger-and-chocolate-tart
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