Tangerine-Almond Tart with Chocolate Drizzle

Crust:

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tsp grated tangerine or orange zest
• 1/4 tsp salt
• 8 tbs unsalted butter, cold, cut into cubes
• 1 large egg yolk (save the white for the filling!)

Filling:

• 1/2 cup slivered almonds
• 1/3 cup sugar
• 2 eggs
• 1 egg white
• 1/2 cup tangerine juice (about 3 tangerines) or orange juice
• zest of 3 tangerines (about 3 tsp)
• 3 oz semisweet chocolate chips

1. Preheat oven to 400. Butter the bottom of a 9.5-in two piece tart pan. In a food processor, process the flour 1/3 cup sugar, zest, and salt for a few seconds to combine. Add the butter, and process until the mixture resembles coarse crumbs. Add the egg yolk (don't forget to save the white for the filling) and process just until it comes together in a ball. Pat the dough into the tart pan, prick the bottom all over with a fork, and then bake for 18-20 minutes. Set aside.

2. Turn oven down to 375. Clean out your food processor. Place almonds on a cookie sheet and toast in the oven for 3 to 5 minutes, until golden and fragrant. Let cool for a few minutes.

3. Place the almonds and 1/3 cup sugar into the food processor and process until almonds are ground. Add eggs, egg white, tangerine juice, and zest to the processor, and process until well blended. Scatter half of your chocolate chips over the crust. Pour the tangerine filling into the crust.

4. Bake the tart at 375 for about 25-30 minutes. The filling should be set. Melt your remaining chocolate chips in a double boiler (I used a small metal bowl placed over a pot of boiling water -- the bowl should be above and not touching the water), or you can use a microwave if you have one of those newfangled gadgets. Drizzle the chocolate decoratively over the tart (see my tip in the paragraph preceding the recipe!)