Decadent Triple Citrus Tart with Chocolate Crust & Fresh Berries: The Ultimate Zesty Dessert Recipe
Prepare to be enchanted by a dessert that is as visually stunning as it is delightfully delicious: the Triple Citrus Tart with Chocolate Crust and Fresh Berries. This elegant tart isn’t just a dessert; it’s a vibrant celebration of flavors, combining the rich depth of a dark chocolate wafer crust with an exquisitely bright, zesty curd made from blood orange, lemon, and lime, all crowned with a medley of fresh, juicy berries. It’s truly a showstopper that promises to impress at any gathering, from intimate dinners to festive holiday celebrations.
Why This Triple Citrus Tart Is a Must-Make Dessert
I’ve been eagerly waiting to share this extraordinary triple-citrus tart recipe with you. If you’re searching for an unforgettable dessert to prepare for a special occasion like Easter Sunday, or simply to treat yourself and loved ones, look no further. This tart truly ticks all the boxes, offering a harmonious blend of flavors and textures that will captivate your palate.
The magic begins with the crust. For all you chocolate aficionados, the rich, dark chocolate cookie wafer crust provides a delightful contrast to the bright filling. It’s not just a base; it’s an integral part of the flavor profile, offering a hint of bitterness that perfectly balances the sweetness and tartness of the curd. Then comes the star: a vibrant, zesty curd filling that satisfies even the most ardent citrus fans. As I’ve often said, there are “citrus desserts,” and then there are *serious* citrus desserts. This blood orange, lemon, and lime curd tart falls squarely into the latter category. It’s intensely tart, wonderfully bright, and utterly addictive.
If you have a love for homemade curd, you’re in for a genuine treat, because this recipe features a generous amount of that silky, flavorful goodness. Each bite delivers a burst of sunshine, making it an ideal dessert to lighten up any meal, especially as we welcome the warmer seasons.
Inspired by the “Sweet and Tart” Cookbook
This fantastic triple citrus tart recipe is an adaptation from the delightful Sweet and Tart cookbook by Carla Snyder. This cookbook, which also inspired my whole wheat lemon poppy seed loaf cake, has quickly become a favorite of mine. As soon as I flipped through its pages, this particular tart captured my attention, promising an exciting adventure in flavor. The idea of combining multiple citruses in a single, luscious curd was simply irresistible.
The Magic of the Triple Citrus Curd
The most captivating element of this blood orange, lemon, and lime tart is undoubtedly its gorgeous curd. As the name implies, it’s crafted from three distinct citrus fruits, creating a complex and layered flavor profile that’s both refreshing and deeply satisfying. This concept might remind you of other multi-citrus delights, like the four citrus coconut bars I shared previously, but this tart takes it to a new level with its unique combination and elegant presentation.
The curd is made with the freshly squeezed juice and zest of lemons, blood oranges, and a single lime. Using both the juice and zest is crucial for extracting the maximum aroma and flavor from each fruit, resulting in a truly intense citrus experience. If blood oranges are difficult to find, don’t worry! There are easy substitutes, such as Cara Cara or navel oranges, which are detailed in the recipe notes. The color of your curd will beautifully reflect the hue of your blood oranges, ranging from a pale yellow-orange to a stunning orange-pink, or even a deep rosy tone if your blood oranges are particularly dark. My blood oranges had an exceptionally rich, dark flesh, which gave my tart a wonderfully vibrant pinkish hue – absolutely perfect for a spring dessert!
While cakes often dominate the Easter dessert table, there are few opportunities throughout the year that provide such a perfect excuse to create a fancy, impress-all-your-friends-and-family tart. This elegant fruit tart is the ideal candidate.
An Easy-to-Prepare & Make-Ahead Dessert
When it comes to tarts, this particular recipe is surprisingly straightforward to prepare. Much of the required time is inactive, dedicated to chilling and setting, which makes it an excellent choice for entertaining. One crucial tip for success: you absolutely must allow the tart to chill and set for at least 6 to 8 hours in the refrigerator. This extended cooling period is essential for achieving those clean, elegant slices that make for a stunning presentation.
The Simple, Decadent Chocolate Crust
The foundation of this dessert is a simple yet incredibly flavorful chocolate tart crust. It’s made from readily available ingredients: classic store-bought chocolate wafers (the kind often used for icebox cakes), a touch of granulated sugar, and melted unsalted butter. Essentially, it’s a chocolate twist on the beloved graham cracker crust – familiar, easy, and utterly delicious. The dark cocoa notes of the wafers provide a perfect grounding for the bright, tangy curd.
Preparing the crust is a breeze: simply bake it for a quick 15 minutes, or until fragrant and firm, then let it cool completely. No need for cumbersome foil or pie weights here! The silky triple citrus curd is then prepared on the stovetop, poured directly into the cooled crust, and then the whole tart is set in the refrigerator to firm up.
One of the biggest advantages of this recipe is its make-ahead potential. This chocolate crust tart can (and should!) be prepared the day before you plan to serve it. This allows all the flavors to meld beautifully and ensures the curd is perfectly set. You can get all the work done in advance, leaving you free to enjoy your event. Simply pull it out of the fridge about 20 to 30 minutes before serving for the best temperature and texture. My strongest recommendation is to prepare this tart the morning, afternoon, or evening before your serving time. If needed, it can even be made two days in advance, though you might notice the crust and berries softening ever so slightly.
Pan Perfection: Springform vs. Tart Pan
One notable modification I made to the original recipe concerns the baking pan. While the original calls for a 9-inch springform pan, I, believe it or not, do not own one! As someone who seemingly possesses every other baking utensil under the sun, this fact still surprises me. But fear not, a springform pan is not absolutely essential for creating this gorgeous berry tart.
If you find yourself without a springform pan, a 10-inch removable-bottom tart pan works perfectly. The chocolate crust fills the tart pan beautifully, creating a slightly more delicate but equally stunning result. So, no need to rush out and buy new equipment; use what you have on hand and you’ll still achieve a fabulous dessert. This flexibility makes the triple citrus tart even more accessible for home bakers.
Once your tart is perfectly chilled and ready, it’s time to garnish. A simple ring of fresh blackberries around the edge, filled in with bright red raspberries, adds a final touch of elegance and a burst of complementary fruitiness. A warm apricot glaze brushed over the berries provides a lovely shine, making your tart look even more professional and appetizing. This tart not only tastes amazing but also serves as a beautiful centerpiece for any dessert table.
If you decide to make this delightful tart this weekend, please share your creations! I would absolutely love to see what you’re baking. Feel free to email me or tag me on Instagram with your pictures. Happy baking!
Triple Citrus Tart with Chocolate Crust and Berries
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Equipment
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Magimix Food Processor
Ingredients
Chocolate Crust:
- 1 package Nabisco Famous Chocolate Wafers roughly 40 wafers
- ¼ cup (50 g) granulated sugar
- ½ cup (4 oz; 115 g) unsalted butter melted
Triple-Citrus Curd:
- 2 lemons
- 2 blood oranges
- 1 lime
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (3 oz; 85 g) unsalted butter
- pinch of kosher salt
- 3 large whole eggs, plus 3 large egg yolks
Glaze:
- ¼ cup (85 g) strained apricot jam
- 1 tablespoon corn syrup
Assembly:
- 1½ cups (180 g) fresh blackberries
- 1½ cups (180 g) fresh raspberries
Instructions
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Make the chocolate crust: Preheat the oven to 350°F (180°C) with a rack in the center position. Combine the chocolate wafers and sugar in the bowl of a large food processor and process until finely ground. Pour in the melted butter and process until well mixed and crumbly.
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Transfer the crumbs into a 10-inch removable-bottom tart pan (original recipe uses a 9-inch springform pan, both work depending on what you have on hand) and, using the bottom of a measuring cup, press the crumbs on the bottom and 1-inch up the sides of the pan. Carefully transfer the tart pan to the oven and bake for 15 minutes, or until fragrant and firm. Let the crust cool completely on a wire rack before assembling.
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To make the citrus curd: Zest the lemons, blood oranges, and lime; set the zests aside. Squeeze the citrus juice (it should yield 1 cup or 240 mL) and combine the juices with the sugar, butter, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring occasionally.
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Meanwhile, whisk the eggs and egg yolks in a medium heat-proof bowl until combined. While whisking rapidly with one hand, pour the hot citrus-sugar mixture slowly in the eggs. Return the egg mixture to the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula, until lightly thickened, 2 to 3 minutes. Do not boil or the eggs will curdle. The curd should coat the back of the spatula. It will thicken further as it cools.
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Immediately transfer the citrus curd to a clean heat-proof bowl (otherwise it will continue to cook in the hot pan and could scramble) – I prefer to pour the curd through a fine-meshed sieve to strain and ensure it is extra smooth. Stir the reserved citrus zests into the warm curd. Continue stirring for 1 minute to stop the cooking and then let continue to cool at room temperature for 30 minutes.
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Transfer the curd into the cooled tart shell, and spread into an even layer. Refrigerate the tart, covered, for at least 2 hours, or up to 24 hours, until it is set.
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To make the glaze: Combine the strained apricot jam (to do this, heat the jam and strain through a fine-mesh sieve to remove any fibrous parts) and corn syrup in a small saucepan over medium heat and heat, stirring, until thinned and warm, about 1 minute.
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Decorate: Garnish the top of the tart with a circle of blackberries around the edge and fill in with the raspberries. Brush the warm (not hot) glaze over the berries to give them shine. Refrigerate for up to 8 hours before serving. It will taste great a day or two after preparing, but the berries will begin to soften.
Tips for Success:
- To account for setting time, I recommend preparing this tart the morning, afternoon, or evening before you wish to serve it. If necessary, you can prepare it two days in advance, but the crust and berries will soften a bit.
- The color of the citrus curd will vary from yellow to pink/orange, depending on the brightness or darkness of the blood oranges you use.
- If you cannot find blood oranges, substitute with an equal amount of Cara Cara (or navel) oranges. Alternatively, you could use all lemon and lime juice – but I would compensate for the added tartness by adding an additional 2 tablespoons to 1/4 cup of granulated sugar.
Modified slightly and republished with permission from the Sweet and Tart cookbook by Carla Snyder (Chronicle Books, 2015).