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Chocolate Tart Crust

FromEpicuriousMakes enough for an 11″ or thick 10″ tart crust1 1/4 cups all purpose flour 2/3 cup sugar 1/2 cup unsweetened cocoa powder 1/4 teaspoon (generous) salt10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced1 1/2 tablespoons ice water Spray a 10″ tart pan with cooking spray or grease with butter. Meanwhile, combine flour, sugar,cocoa powder, and salt in a food processor. Pulse five seconds to combine. Add the butter andpulse until the mixture resembles coarse sand. Add the water and pulse until a crumbly doughcomes together

(I needed an extra tablespoon of water.)

Press into the tart pan and freeze for 30 minutes to an hour.Preheat the oven to 350 degrees F and place the tart pan on a baking sheet. Bake 18-20minutes or until the crust is dry and puffy.

(Mine was very, very puffy, so I pricked it all over witha fork when it came out and the puffiness died down. It was a little soft initially, but it cooled intoa flat, hard crust.)

Cool completely.

Tangerine Meringue Tart

Filling fromCarole Walter , Meringue fromPittsburg Needs Eated Makes a 10″ tart (maybe extra meringue)

Tangerine Filling

1/2 cup sugar, divided1/3 cup cornstarch1 1/2 cups fresh tangerine juice1/2 cup water 2 large eggs1 1/2 teaspoons grated tangerine zest1/2 teaspoon vanilla extract

Meringue

1 1/4 cups sugar 1/2 cup water 4 egg whitesBefore making this recipe, you’ll want to make the chocolate crust (recipe above) or any crustyou’d like.To

make the filling

, combine 1/4 cup sugar with the cornstarch in a medium saucepan. Whisktogether, then gradually pour in the tangerine juice and water, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture boils. Turn the heat down to low and cook for

17 and Baking |

http://17andbaking.com/2010/03/26/symphony-of-sugar/