This tart can be made over the course of 2 days. Bake the tart shell and candy the kumquats a day ahead of time. Make the filling and assemble the tart the day you plan to serve it. The syrup used to candy the kumquats is a great addition to a winter cocktail or spritzer.
Ingredients
FOR THE SPICED CHOCOLATE CRUST
1 c. All Purpose Flour
¼ c. Sugar
¼ c. Cocoa Powder
½ tsp. Salt
½ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
½ tsp. Anise Seeds
½ c. Unsalted Butter, cold and cut in small pieces
2 Egg Yolks
4 Tbsp. Heavy Cream
FOR THE CANDIED KUMQUATS
1# Kumquats, thinly sliced, seeds removed
1 c. Sugar
2 Cinnamon Sticks
8 Cloves
FOR THE MASCARPONE FILLING
8 oz. Mascarpone Cheese
1 c. Heavy Cream
2 Tbsp. Reserved Kumquat Syrup (or honey)
Instructions
To make the crust, pulse together flour, sugar, cocoa powder, salt, cinnamon, cloves, and anise seeds in a food processor until well combine. Scatter cold butter pieces over mixture and pulse until mixture has a crumbly appearance. With motor running, add egg yolks and cream until mixture starts to come together. The dough won't quite form a ball, but will be moist enough to press together to make the tart shell. Press into a tart pan with removable bottom and chill in the freezer for at least 30 minutes to minimize shrinking. Bake in a 350° oven until set but still slightly "fudge-y", 16-18 minutes. Cool completely before filling.
To candy the kumquats, dissolve 1 c. sugar in 1 c. water in a medium saucepan over medium heat. Bring to boil, add cinnamon sticks, cloves, and sliced kumquats. Reduce heat to low and simmer until kumquats are soft and sweet, about 45 minutes. Drain and reserve liquid. Cool kumquats completely before assembling tart.
To make the filling, whip together mascarpone and 1 c. heavy cream until soft peaks form. Sweeten with reserved kumquat liquid.
Spoon and spread whipped mascarpone into cooled tart shell and top with candied kumquats.
Recipe by strawberryplum at http://www.strawberryplum.com/candied-kumquat-mascarpone-tart/