Ultimate Triple Citrus Tart with Decadent Chocolate Crust and Fresh Berries: A Zesty Dessert Recipe
Prepare to be enchanted by a truly show-stopping dessert: our Triple Citrus Tart with a rich Dark Chocolate Crust, elegantly adorned with a medley of fresh berries. This sophisticated yet surprisingly simple tart combines a luxuriously smooth, vibrantly flavored curd featuring blood orange, lemon, and lime, all nestled within a crisp, dark chocolate wafer crust. It’s an unforgettable culinary experience that promises to impress guests and satisfy even the most discerning sweet tooth.
I’ve been absolutely thrilled to share this triple-citrus tart recipe with you since I first perfected it. If you’re on the hunt for a show-stopping dessert that’s both vibrant and comforting, perfect for special occasions like Easter Sunday, or simply to brighten a weekend gathering, then look no further—this elegant tart is precisely what you need to create!
This dessert truly hits all the right notes. The rich, dark chocolate cookie wafer crust offers a delightful contrast, satisfying any chocolate lover with its deep cocoa notes and satisfying crunch. Meanwhile, the intensely zesty, bright, and wonderfully tart curd filling will captivate everyone else, leaving them craving more. As I’ve mentioned before, there are “citrus desserts” and then there are true citrus desserts. This particular creation is designed specifically for serious citrus fanatics who appreciate a bold, exhilarating flavor profile. It’s wonderfully tart, incredibly bright, and undeniably addictive, making it a standout addition to any dessert table.
If you have a special fondness for homemade curds, then you are definitely in for an extraordinary treat, because this tart boasts a generous and glorious amount of it. The curd itself is the star, bringing together a symphony of flavors that dance on your palate.
The Inspiration: A Cookbook Gem and the Magic of Citrus
This incredible recipe is a slightly modified version, courtesy of the delightful Sweet and Tartcookbook by Carla Snyder, a book I enthusiastically highlighted a few weeks ago when I shared this wholesome whole wheat lemon poppy seed loaf cake. I’ve been absolutely captivated by this cookbook, and this triple citrus tart instantly caught my eye as I flipped through its inspiring pages. Its promise of vibrant flavor and elegant presentation was simply irresistible.
The true highlight of this triple-citrus tart, as its name suggests, is the exquisite and visually stunning curd. It masterfully combines the distinct flavors of three different citrus fruits, creating a complex and harmonious taste sensation. The concept is somewhat reminiscent of these four citrus coconut bars that I shared last year, but with a unique and captivating twist that elevates it to a new level of sophistication.
Crafting the Perfect Triple Citrus Curd
The heart of this tart is its vibrant curd, meticulously crafted from the freshly squeezed juices of bright lemons, wonderfully sweet and tangy blood oranges, and aromatic lime. To achieve the most intense and authentic citrus flavor, you’ll be utilizing both the juice and the zest from every single fruit. Yes, all of it! This ensures that every bite is bursting with concentrated citrus goodness. A fascinating aspect of this curd is its color, which can vary beautifully depending on the specific blood oranges you use. If your blood oranges are lighter, the curd will present a delicate pale yellow-orange hue. However, if you find deeply pigmented blood oranges, as I often do, the curd will transform into a stunning orange-pink, or even a rich, rosy shade. My most recent batch, made with exceptionally dark blood oranges, resulted in a gloriously pink-hued tart. This gorgeous color is something I truly adore, and it makes the tart feel so perfectly suited for the freshness and vibrancy of spring, don’t you think? While cakes often claim the spotlight on Easter dessert tables, there are only a handful of days each year that offer such a perfect excuse to bake a fancy, impressive tart that is sure to wow all your friends and family.
Effortless Elegance: An Easy-to-Make Tart
When it comes to tarts, this recipe stands out as remarkably straightforward to execute and prepare, making it accessible even for those new to tart baking. The majority of the preparation and cooking time is blessedly inactive, allowing you to focus on other tasks while the tart does its magic. However, there is one crucial note for achieving perfect results: you absolutely must allow the finished tart to chill and set in the refrigerator for a minimum of 6 to 8 hours. This extended setting time is vital if you desire those elegant, clean slices that make this dessert so impressive. Patience truly is a virtue when it comes to serving this beautiful tart.
The Decadent Dark Chocolate Crust
The foundation of this exquisite dessert is its rich, dark chocolate tart crust, crafted from simple yet effective ingredients. We start with classic chocolate wafers—those same beloved, store-bought “famous” chocolate wafers that are a staple for icebox cakes. These are combined with granulated sugar for a touch of sweetness and then bound together with melted unsalted butter. The result is a press-in crust that’s essentially the chocolate-infused version of a traditional graham cracker crust, offering a familiar comfort with a sophisticated twist. It’s incredibly easy to make, requiring no rolling or intricate pastry techniques.
Once pressed into your chosen tart pan, this delightful crust bakes for just 15 minutes – that’s all it takes to achieve a firm, fragrant base! After baking and cooling, the vibrant triple citrus curd is prepared on the stovetop, then poured directly into the baked crust. There’s no need for fussy techniques like blind baking with foil or pie weights, which streamlines the process significantly. The tart then sets beautifully in the refrigerator, allowing the flavors to meld and the curd to firm up to a perfect sliceable consistency. And here’s one of the absolute best parts about this tart: it can (and ideally should!) be prepared the day before you plan to serve it. This wonderful make-ahead capability means you can complete all the work in advance, freeing up your time on the day of your event. Simply pull it out of the fridge about 20 to 30 minutes before serving, and it’s ready to delight your guests.
My biggest piece of advice for this recipe is to prepare this tart the morning, afternoon, or evening before you intend to serve it. This ensures optimal setting and flavor development. If your schedule demands it, you could even prepare it two days in advance, although you might notice the crust and fresh berries soften just a little over that extended period. Even so, it will still be absolutely delicious!
Choosing the Right Pan: A Note on Versatility
I did make one notable adjustment to the original recipe that’s worth discussing. The original instructions called for preparing the tart using a 9-inch springform pan. Believe it or not, despite my extensive collection of baking tools, I actually do not own a springform pan! I know, it’s quite surprising for someone who seems to possess nearly every other baking utensil imaginable. However, don’t let this deter you: you absolutely do not need a springform pan to successfully create this glorious tart. If you find yourself in the same boat and don’t have a springform pan, a 10-inch removable-bottom tart pan works perfectly for this recipe. The chocolate wafer crust fills the tart pan beautifully and creates a wonderfully stable base, though it might be ever so slightly more delicate when handling compared to a springform. Both options yield fantastic results, so use whatever you have on hand with confidence.
If you decide to make this irresistible triple citrus tart this weekend, I would be absolutely thrilled if you would share a picture with me! Please feel free to send it by email or tag me on Instagram (@abeautifulplate). I truly love seeing your culinary creations and hearing about your experiences with my recipes!
Triple Citrus Tart with Chocolate Crust and Berries
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Equipment
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Magimix Food Processor
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10-inch removable-bottom tart pan (or a 9-inch springform pan)
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Medium saucepan
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Heat-proof bowls
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Fine-meshed sieve
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Whisk
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Heat-proof spatula
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Wire rack
Ingredients
Chocolate Crust:
- 1 package Nabisco Famous Chocolate Wafers roughly 40 wafers, for a rich dark chocolate flavor
- ¼ cup (50 g) granulated sugar
- ½ cup (4 oz; 115 g) unsalted butter melted, to bind the crust
Triple-Citrus Curd:
- 2 lemons zested and juiced
- 2 blood oranges zested and juiced; see notes for substitutes if unavailable
- 1 lime zested and juiced
- ¾ cup (150 g) granulated sugar adjust to taste based on citrus sweetness
- 6 tablespoons (3 oz; 85 g) unsalted butter
- pinch of kosher salt enhances flavor
- 3 large whole eggs, plus 3 large egg yolks for richness and thickening
Glaze:
- ¼ cup (85 g) strained apricot jam for a beautiful shine; heat and strain to remove fibrous parts
- 1 tablespoon corn syrup adds gloss and prevents crystallization
Assembly:
- 1½ cups (180 g) fresh blackberries
- 1½ cups (180 g) fresh raspberries or other seasonal berries for garnish
Instructions
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1. Prepare the Chocolate Crust: Begin by preheating your oven to 350°F (180°C) and ensuring a rack is positioned in the center. In the bowl of a large food processor, combine the entire package of chocolate wafers and the granulated sugar. Process these ingredients until the wafers are finely ground into uniform crumbs. Next, pour in the melted unsalted butter and continue to process until the mixture is thoroughly combined and has the texture of wet, crumbly sand.
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2. Bake the Crust: Transfer the crumb mixture into a 10-inch removable-bottom tart pan. (Note: The original recipe calls for a 9-inch springform pan; both options work beautifully depending on your available bakeware.) Using the bottom of a measuring cup or a flat-bottomed glass, firmly press the crumbs evenly across the bottom and about 1 inch up the sides of the pan. This creates a solid, compact crust. Carefully transfer the tart pan to the preheated oven and bake for 15 minutes, or until the crust is fragrant and appears firm. Once baked, remove the pan from the oven and allow the crust to cool completely on a wire rack before proceeding with the filling assembly.
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3. Prepare the Citrus Zest and Juice: To make the vibrant triple citrus curd, first, zest the lemons, blood oranges, and lime. Make sure to only get the colored part of the peel, avoiding the bitter white pith. Set these aromatic zests aside for later. Then, squeeze the citrus fruits to extract their juice. You should aim to yield approximately 1 cup (240 mL) of total juice. Combine this freshly squeezed juice with the granulated sugar, unsalted butter, and a pinch of kosher salt in a medium-sized saucepan. Bring this mixture to a gentle boil over medium heat, stirring occasionally to ensure the sugar dissolves and the butter melts evenly.
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4. Temper the Eggs and Thicken the Curd: While the citrus mixture is heating, whisk the three large whole eggs and three large egg yolks in a separate medium heat-proof bowl until they are well combined and smooth. Once the citrus-sugar mixture is hot and gently boiling, it’s time to temper the eggs. While rapidly whisking the eggs with one hand, slowly and steadily pour the hot citrus liquid into the eggs. This gradual addition prevents the eggs from scrambling. Immediately return the tempered egg mixture to the saucepan and continue to cook over medium heat, stirring constantly with a heat-proof spatula. Cook for 2 to 3 minutes, or until the curd lightly thickens. It is crucial not to let the mixture boil, as this will cause the eggs to curdle. The curd is ready when it is thick enough to coat the back of your spatula. Remember, it will continue to thicken further as it cools.
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5. Strain and Cool the Curd: As soon as the curd has reached the desired consistency, immediately transfer it to a clean, heat-proof bowl. This stops the cooking process and prevents it from scrambling in the residual heat of the saucepan. For an extra smooth and silky curd, I highly recommend pouring it through a fine-meshed sieve to strain out any small bits of zest or cooked egg. Stir the previously reserved citrus zests into the warm, strained curd. Continue stirring for an additional minute to further halt the cooking process, then allow the curd to cool at room temperature for approximately 30 minutes.
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6. Assemble and Chill the Tart: Once the curd has cooled slightly, carefully transfer it into the completely cooled chocolate tart shell. Spread the curd into an even layer using the back of a spoon or an offset spatula. Cover the tart gently with plastic wrap, ensuring the plastic touches the surface of the curd to prevent a skin from forming. Refrigerate the tart for at least 2 hours, or ideally up to 24 hours, until the curd is firmly set and chilled throughout. This crucial step ensures clean, elegant slices.
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7. Prepare the Glaze: To create a beautiful, shiny glaze for your berries, combine the strained apricot jam and corn syrup in a small saucepan. To strain the jam, simply heat it gently until loosened, then push it through a fine-mesh sieve to remove any fibrous pieces. Heat the jam and corn syrup mixture over medium heat, stirring continuously, until it thins out and becomes warm, which should take about 1 minute.
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8. Decorate and Serve: Just before serving, arrange the fresh berries on top of the set tart. You can create a visually appealing pattern, perhaps a circle of blackberries around the edge, filling the center with raspberries, or any arrangement that sparks your creativity. Using a pastry brush, gently brush the warm (not hot) apricot glaze over the berries. This step adds a gorgeous, professional shine and helps to preserve the freshness of the fruit. Refrigerate the tart for up to 8 hours before serving to maintain its firmness. While this tart tastes excellent a day or two after preparation, keep in mind that the berries will begin to soften slightly over time. Enjoy this stunning and flavorful dessert!
Tips for Success:
- **Plan Ahead for Setting:** To achieve the perfectly set and sliceable curd, it is absolutely essential to allow ample chilling time. I strongly recommend preparing this tart the morning, afternoon, or evening before you plan to serve it. While it can be made up to two days in advance, note that the chocolate crust and fresh berries may soften slightly over that longer period.
- **Embrace Color Variation:** The final color of your vibrant citrus curd will naturally vary. It can range from a delicate pale yellow to a gorgeous orange-pink hue, all depending on the specific brightness or darkness of the blood oranges you are able to find and use. Each variation is beautiful!
- **Blood Orange Substitutes:** If blood oranges are not readily available in your area or out of season, you can easily substitute them. Opt for an equal amount of Cara Cara oranges or navel oranges for a similar sweetness and less intense color. Alternatively, for an even bolder citrus punch, you could use additional lemon and lime juice. If you choose this option, I recommend compensating for the increased tartness by adding an additional 2 tablespoons to 1/4 cup of granulated sugar to the curd mixture, adjusting to your taste.
- **Avoid Overcooking the Curd:** When cooking the curd on the stovetop, pay close attention to the consistency. It should just lightly thicken to coat the back of a spoon. Do NOT allow it to boil once the eggs are added, as this will cause the eggs to curdle and result in a lumpy texture.
- **Serving Temperature:** For the best texture and flavor, remove the tart from the refrigerator about 20-30 minutes before serving. This allows the curd to soften slightly and the flavors to open up.
Modified slightly and republished with permission from the Sweet and Tart cookbook by Carla Synder (Chronicle Books, 2015).