I started with a simple tart shell, blind baked.
I had been hoarding a Pinterest recipe for tangerine curd and really wanted to make it for the holiday. The creaminess and silkiness of curd is easy with any fruit and is simply a perfect mix of eggs, sugar, fruit, and heat. Allow me to explain…
After chilling the curd for about an hour, I poured it into the tart shell and chilled some more.
Next, on to ganache! Another superb confluence cooked over heat. Eight ounces heavy cream on medium heat just till it starts to bubble at the edge, but don’t let it boil! Whisk in 7 ounces of the cocoa powder or broken up dark chocolate pieces. Add a little vanilla and about a tablespoon of corn syrup to smooth it out. Again, mixture will thicken all at once. Pour over filling in shell and chill until service!