We know, there are a lot of reason you could say Valentine's Day sucks. But one reason we love it? It's that time when we're about all things chocolate and, as a choco-holic, that means I want tart is that it's seriously simple to pull together but it looks like it's from the pages of the Dean & Deluca holiday catalog. So, while I don't celebrate Valentine's Day, this would be the tart I'd turn to were I looking to knock the socks (and other clothing) off a special someone.
divided and room temperature
(about 4 ounces)
Melt 6 tablespoons of the butter. Combine cookie crumbs and melted butter in a small bowl and mix until thoroughly moistened. Transfer the cookie mixture to an 8-inch tart pan with a removable bottom. Using the back of a cup or measuring cup, press mixture into the pan, evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.
I particularly love using the Ginger Thins or Meyer Lemon Thins from Trader Joes in this recipe, though your favorite thin cookie or graham cracker would work as well.
Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place 1 cup of the cream in a small saucepan and bring to a simmer over medium-low heat. Immediately remove from heat and whisk in remaining 6 tablespoons butter until melted and smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth.
Turn chocolate mixture into the prepared tart crust and tap the tart bottom against the counter until smooth. Refrigerate until filling is set, at least 1 1/2 hours. Meanwhile, make the Candied Kumquats.
When ready to serve, combine mascarpone, remaining 1/2 cup of cream, and sugar in a medium bowl. Using a clean whisk, beat just until well combined and fluffy and medium peaks (the mascarpone cream will hold onto the whisk without falling off). Just before serving, top the tart with the cream and spread it evenly across the tart. Top with candied kumquats and a drizzle of the kumquat syrup then serve.
Food styling and photography by Aida Mollenkamp