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1
For the crust:
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2
Whisk flour, sugar and salt in a medium bowl.
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3
Cut in butter with your fingers until the mixture resembles coarse crumbs with a few larger pieces.
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4
Add oil and stir with a fork until combine.
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5
Mix well 2 tablespoons ice water, egg yolk and lemon juice in a small bowl.
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6
Make a well in the center of the dry ingredients.
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7
Stirring liquid with a fork, until the dough clumps together.
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8
(Add a little water if the dough feels very dry.)
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9
Then knead the dough several times.
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10
Form the dough into a ball, then flatten into a disk.
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11
Wrap in plastic wrap or damp towel and refrigerate for at least 30 minutes or up to 1 hour.
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12
Coat a 9 1/2-inch removable-bottom tart pan with cooking spray or brush some butter.
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13
On a lightly floured surface, roll the dough into a rough 12-inch circle, close to 1/4 inch thick.
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14
Using the rolling pan, very carefully move the dough to the prepared pan.
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15
Press until fit.
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16
Run the rolling pin over the top of the pan to trim the edges; discard trimmings.
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17
Wrap the crust in plastic wrap and chill in the freezer for 15 minutes or in the refrigerator for up to 2 days.
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18
Preheat oven to 375F.
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19
Cut a circle of foil, coat one side with cooking spray and cover the chilled crust.
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20
Weight with pie weights (or dry beans).
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21
Put the pan on a baking sheet.
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22
Bake the crust for 8 minutes.
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23
Remove the foil and pie weights and continue baking until set but not browned, about 4 minutes or more.
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24
Set aside on the baking sheet.
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25
For the filling:
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26
While the crust is baking, spread almonds in a small baking pan and toast in the oven until fragrant and light golden, 5 to 7 minutes.
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27
Transfer to a plate to cool.
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28
Place the almonds and sugar in a food processor; process until the almonds are ground.
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29
Add eggs, egg white, tangerine juice, lemon juice and orange zest; process until blended.
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30
Scatter about 2 ounces of the chocolate over the crust.
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31
Pour the tangerine filling into the baked crust.
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32
Bake the tart at 375 until the filling is set, 30 to 35 minutes.
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33
Loosen edges and remove pan sides.
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34
Let cool completely on a wire rack.
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35
Put the remaining 1 ounce chocolate in a small bowl and set it in a small skillet of barely simmering water to melt.
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36
Drizzle the chocolate decoratively over the tart.
