Chocolate Kumquat Tartlets

Chocolate sable tartlets filled with kumquat infused chocolate ganache, and topped with candied kumquat slices. I am usually not a huge fan of citrus and chocolate together, but the idea behind making something new each week means I really should be pushing my personal boundaries every now and then. I mean, I didn't like grapefruit until two years ago, and now it's my absolute favorite, so I figured I may as well check in on the citrus/chocolate combo again. I also had to get a kumquat post in as their season is just now ending!
This tart, as you may have guessed it super chocolatey, but not overwhelmingly so. The usual eye watering sourness of the kumquat is both softened and sweetened by the chocolate, but the kumquat still ensures that its signature brightness shines through. I also think using kumquat instead of the typical orange gives this tart more complexity and interest. And finally, the sable has a nice saltiness that rounds out all of the flavors. I can't say I'm a complete convert, but based on others reactions, this pairing is a big success.

Chocolate Kumquat Tartlets
Makes 4 tartlets

Chocolate Sable Dough
Ingredients
4 ounces butter, room temp
2/3 cup sugar
1 egg yolk
1 teaspoon vanilla
1 cup flour, sifted
1/2 cup + 1/2 tablespoon cocoa powder, sifted
1 teaspoon salt
2 tablespoons heavy cream

Directions
In stand mixer with paddle attachment cream butter and sugar. Add yolk and vanilla and mix until fully incorporated. Whisk flour, cocoa powder, and salt together in a separate bowl. Add dries to mixer until just combined. Add heavy cream and turn mixer off when dough has come together. Do not over mix. Wrap and chill for an hour. Preheat oven to 350F. Spray tartlet shells with Pam. Roll dough out and press into tartlet shells. Dock and bake for 20 minutes or until tarts start to pull away from sides and dough is firm, yet tender like baking a cookie. Cool completely.

Kumquat Chocolate Ganache
Ingredients
2 tablespoons kumquat zest
1 cup heavy cream
4 ounces chocolate (63% and up)

Directions
Combine cream and zest in small sauce pot. Bring to rolling boil and pour over chocolate in separate bowl. Allow mixture to sit for two minutes before mixing fully. Pour ganache into tartlet shell and place in refrigerator until ganache has set up.

Candied Kumquats
Ingredients
12 slices of kumquat, seeds removed
1/2 cup water
1 cup sugar

Directions
Bring sugar and water to a boil in small sauce pot. Add kumquat and simmer on very low until kumquats are semi translucent. Remove and cool on parchment. Arrange three on top of each tartlet.

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