So it's November? It seems like just yesterday I was making my yearly list of resolutions and all that jazz and BAM — we're back in the holidays! Now that Halloween is out of the way, we can focus on Christmas. And trust me, I've been feeling the Christmas spirit for weeks now. (#MariahCarey) Yeah, I know I'm just a little bit premature, but Christmas is my favorite thing ever and we all know that Thanksgiving is just Christmas Lite, so I will listen to all of the Destiny's Child Christmas I want.
Alas, y'all probably all think I'm crazy for pulling out the peppermint extract this early, so I'll give into November-ness for now. (Three weeks from now, that'll be a different story. You've been warned.) Aside from Thanksgiving and all of pre-Christmas hype, November is pretty damn great. The nights are darker, the air is considerably colder, I can wear scarves and coats without sweating to death.
Here in Louisiana, November is also pretty damn great considering that the local satsuma trees are bursting with fruits just reaching maximum deliciousness. In case you're unfamiliar with satsumas, they're a deliciously petite citrus with an easy peel, much like a tangerine. Satsumas are native to Japan, but have made their way stateside via California and the Gulf Coast.
Though they've got pretty great snacking potential, satsumas are perfect for baking. Last year, I made a satsuma yogurt cake that's as simple as it is delicious. This year, I wanted to try something a little bit different. After juggling between a few crazy options, I settled on a classic chocolate tart, but infused it with Bayou Rum's new satsuma blend and ensured that there would be plenty of zest action going on. Encased in a gingersnap crust and topped with a satsuma and black pepper whipped cream, this tart is perfectly balanced between rich and chocolatey, and sweet and well, tart.
Satsuma Dark Chocolate Tart
(recipe adapted from smitten kitchen)
for the gingersnap crust:
- 8 ounces gingersnap cookies, processed into fine crumbs
- 1/2 stick unsalted butter, melted
for the chocolate filling:
- 12 oz. bittersweet chocolate, chopped into chunks
- 1 cup heavy cream
- 2 large egg yolks
- 1 large egg
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1/8 tsp. black pepper
- pinch of salt
- 1/4 tsp. cinnamon
- 2 tsp. satsuma zest
- 3 tablespoons Bayou satsuma rum
for the satsuma whipped cream:
- 1 cup heavy cream
- 2 satsumas, juiced and zested
- 1/2 tsp. vanilla extract
- pinch of black pepper
- sugar, to taste
In a medium bowl, combine the melted butter and crushed gingersnaps well. Press the crust mixture into the bottom and sides of the tart pan. Set aside.
In a saucepan, cook the chocolate and heavy cream over low heat. Once the chocolate hasmelted and combined to form a ganache, remove from heat. In a separate bowl, whisk together the eggs, sugar, flour, pepper, salt, and cinnamon until combined. Gradually add the chocolate mixture, whisking to ensure that the eggs won't cook. Once the chocolate mixture is fully combined with the egg mixture, add the satsuma zest and rum. Pour filling into the prepared crust and bake for 30 minutes at 325. Once done, remove from the oven, cool in the pan for 20 minutes, then remove from the tart pan and serve at room temperature.
To make the whipped cream, combine all ingredients and mix until soft peaks form.