Chocolate Tart with Candied Kumquats

Course: Dessert
Dessert Type: Tarts
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 12
Calories: 615kcal
Author: Elizabeth LaBau
This chocolate tart has a sweet, buttery hazelnut crust and a topping of juicy, sweet-tart candied kumquats!
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For the Candied Kumquats:

  • 1 lb kumquats
  • 2 1/2 cups sugar
  • 2 1/2 cups water

For the Hazelnut Tart Crust:

  • 1/3 cup toasted hazelnuts
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 5 oz cold unsalted butter
  • 1 egg yolk

For the Chocolate Filling:


To Make the Candied Kumquats:!

  • Slice the kumquats in half, and remove any visible seeds. Combine the sugar and water in a medium saucepan, and place it over medium heat. Stir occasionally while the sugar dissolves, and bring the sugar syrup to a boil.
  • Once boiling, add the halved kumquats and turn down the heat to medium-low. Simmer the kumquats, stirring occasionally, until they are translucent, about 30-40 minutes. Use a slotted spoon to remove them from the sugar syrup and place them on a wire rack to cool to room temperature and drain of excess liquid. If you want to make these in advance, store the kumquats in the sugar syrup in the refrigerator for up to two weeks, and drain them well once you’re ready to use them.

To Make the Hazelnut Tart Crust:!

  • Place the toasted hazelnuts in the bowl of a food processor and process them until they’re finely ground. Add the flour, sugar, and salt to the hazelnut powder in the bowl, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in long 5-second bursts until the dough starts clumping together.
  • Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray a 9-inch tart shell with a removable bottom with nonstick cooking spray.
  • Press the dough in an even layer into the bottom and sides of the pan. Freeze the shell for 30 minutes, and while it’s in the freezer, preheat the oven to 375 degrees F. Spray the top of the tart dough with nonstick spray, then press a sheet of foil onto the shell, shiny side down, and fill the foil with dry beans, rice, or pie weights.
  • Bake the tart shell for 20 minutes, until the sides start to take on a little color and the center no longer looks raw, then carefully remove the foil and weights. Bake for an additional 12-14 minutes, until the shell is golden brown. You might want to cover the sides with foil to prevent them from getting too dark. Let the shell cool completely before filling it.

To Make the Chocolate Filling and Assemble the Tart:!

  • Place the finely chopped semi-sweet chocolate in a medium bowl. Pour the cream into a small saucepan and place it over medium heat. Bring the cream to a simmer, with bubbles appearing all along the sides of the pan, but don’t allow it to boil. Pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate.
  • After a minute, whisk the cream and chocolate together until the mixture is shiny and smooth. Add the softened butter, the vanilla extract, and the salt, and whisk them together.
  • Pour the chocolate into the tart pan. Refrigerate the tart briefly to firm up the chocolate until it’s semi-set – about minutes should do it. You want the chocolate to be firm enough to support the kumquats, but not completely set, so that the kumquats will stick to the chocolate. Arrange the candied kumquats on top of the chocolate in concentric rings. Refrigerate the tart to set the chocolate completely, for about 1 hour. For the best taste and texture, bring the tart to room temperature before serving.


Other nuts can be substituted for the hazelnuts: pecans, almonds, and pistachios all work well. If you want to omit the nuts entirely, replace them with 1/4 cup of all-purpose flour.


Calories: 615kcal | Carbohydrates: 78g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 75mg | Sodium: 68mg | Potassium: 282mg | Fiber: 5g | Sugar: 60g | Vitamin A: 790IU | Vitamin C: 16.9mg | Calcium: 66mg | Iron: 2.9mg