My Fig Mascarpone Tart with Pistachio Black Pepper Crust has been popular on Pinterest, and that inspired a citrus variation. This version celebrates Ojai Pixie tangerines — a small, sweet local variety whose bright flavor captured my attention this spring. I wanted to highlight their sunny sweetness in a tart that balances candied citrus, creamy mascarpone, warm cardamom and a crunchy chocolate-pistachio shell.
Ojai, California, is known for its creative, free-spirited atmosphere — and every spring the town celebrates Pixie tangerines. These small fruits are intensely fragrant and sweet, and they make an ideal centerpiece for a dessert that pairs bright citrus with deep chocolate and nutty pistachio.
This Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust features thin tangerine wheels simmered in a cardamom-scented syrup until translucent, then slow-dried to concentrate flavor. A smooth mascarpone filling, loosened with Greek yogurt and a touch of honey, is flavored with tangerine zest and a bit of the reserved syrup. All of that sits inside a sturdy chocolate crust studded with chopped pistachios and cacao nibs for texture.
Recipe
Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust
- Author: Baking The Goods
- Total Time: 3 hours
- Yield: 8 servings
Description
A tangerine-forward tart: cardamom-spiced candied tangerine wheels on a silky mascarpone filling, all nestled in a dark cocoa crust with chopped pistachios and cacao nibs for crunch and depth.
Ingredients
Candied Cardamom Tangerine Slices
- 6 tangerines, scrubbed
- 1 cup granulated sugar
- 1 cup water
- ¼ cup agave syrup
- 1 tablespoon whole cardamom pods
Chocolate Pistachio Tart Shell
- ¾ cup all-purpose flour
- ¼ cup dark unsweetened cocoa powder
- 2 tablespoons cacao nibs
- Pinch of salt
- ¼ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup chopped pistachios
Mascarpone Filling
- 1 cup mascarpone cheese
- ⅔ cup Greek yogurt (plain)
- ⅓ cup honey
- Zest of 2 tangerines
- ¼ cup reserved cardamom-spiced tangerine syrup
Instructions
Candied Tangerines
- Slice the scrubbed tangerines crosswise into very thin wheels, about 1/8-inch thick.
- Combine the sugar, agave syrup and water in a large saucepan. Bring to a boil, then simmer 3–5 minutes until slightly thickened. Add the tangerine slices and cardamom pods, reduce heat to medium-low and simmer gently for about 60–70 minutes, turning the slices carefully so they cook evenly. The fruit should become translucent and very tender.
- Remove the pan from the heat and let the fruit sit in the syrup for 10 minutes. Using tongs, transfer the slices to a Silpat or parchment-lined sheet and place in a 200°F oven for about 1 hour to begin drying.
- Strain and reserve the syrup for the mascarpone filling (and for cocktails if desired). Transfer the tangerines to a wire rack and allow them to rest and dry for about 24 hours until mostly dried but still flexible.
Chocolate Pistachio Tart Shell
- Preheat oven to 325°F. In a bowl combine flour, cocoa powder, cacao nibs, salt and two tablespoons chopped pistachios.
- In a stand mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Add the egg and vanilla, and mix until combined.
- Slowly add the dry ingredients and mix just until the dough begins to come together. Form the dough into a disk, wrap and refrigerate for at least one hour (up to four days).
- On a lightly floured surface, roll the chilled dough into an 11-inch round. Transfer to a 10-inch removable-bottom tart pan, pressing into the sides and trimming the excess. Prick the base with a fork.
- Bake 6–8 minutes until the edges are slightly darker and the center looks set. Cool completely on a wire rack before filling.
Mascarpone Tangerine Filling and Assembly
- Blend the mascarpone, Greek yogurt, honey, reserved tangerine-cardamom syrup and the zest of two tangerines until smooth. Cover and chill until the tart shell is cool.
- Fill the cooled tart shell with the mascarpone mixture and smooth the top. Chill at least two hours to let the filling set.
- When the filling is set, arrange the candied tangerine wheels on top and sprinkle with the remaining chopped pistachios. Slice into 8–10 wedges to serve.
- This tart pairs wonderfully with a slightly off-dry Riesling, which complements the citrus sweetness and spice.
Notes
Candied Tangerines: Adapted from a recipe for candied citrus; you may have extra candied slices — they make a lovely addition to scones, buns or cocktails.
Chocolate Pistachio Tart Shell: The combination of dark cocoa, cacao nibs and chopped pistachios gives the crust depth and crunch that balance the sweet, creamy filling.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
