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overhead shot of chocolate citrus frangipane tart with sliced kumquats on top
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4.84 from 6 votes

Chocolate Citrus Frangipane Tart with Kumquat

Delicious doesn't begin to describe this Chocolate Citrus Frangipane Tart. Your friends and family will love every bite of this flavorful creation!
Prep Time1 hr 5 mins
Cook Time45 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cake, kumquat dessert
Servings: 8
Calories: 441kcal



  • 3/4 cup plus 2 Tbsp whole wheat pastry flour
  • 3 Tbsp powdered sugar
  • 3 Tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 5 Tbsp butter
  • 2 tsp pure vanilla extract
  • 2 Tbsp water plus more if needed

Frangipane (Almond Cream)

  • 1/2 cup granulated sugar
  • 6 tablespoons butter
  • 2 large eggs
  • 2 Tbsp orange zest
  • 1 tsp orange extract
  • 2 teaspoons pure vanilla extract
  • 1 cup almond flour
  • 3 Tbsp unsweetened cocoa powder
  • 2 tablespoons whole wheat pastry flour
  • 1/2 cup chopped dark chocolate
  • 1 cup kumquats thinly sliced
  • 2 Tbsp granulated sugar


To make crust

  • in a bowl, combine flour, powdered sugar, cocoa powder and salt.
  • Cut in butter with pastry blender until mixture resembles coarse meal.
  • Add vanilla as well as water and mix together with hands until dough comes together, adding more water if necessary to form a cohesive dough ball.
  • Press the crust into a 8 inch tart pan with removable bottom, into the bottom, and up the sides of the pan, and place in the freezer.
  • Freeze 30 minutes.
  • Meanwhile, heat oven to 375 and place the rack in the center of the oven.

To make frangipane

  • in a medium bowl, with a hand mixer, cream the sugar and butter.
  • Beat in the egg, orange zest, orange extract and vanilla extract until smooth. Add the almond meal, cocoa powder and flour and beat until it forms a smooth paste.
  • Transfer to a small bowl, cover and refrigerate

To assemble tart

  • scatter chocolate chunks on the bottom of the crust, then spread frangipane over the top.
  • Decoratively arrange kumquat slices on top of the tart.
  • Sprinkle with about 2 tablespoons of sugar and bake the tart for 40-45 minutes or until the top is lightly brown, and frangipane is cooked through. Cool completely on wire rack before serving.


Calories: 441kcal | Carbohydrates: 41g | Protein: 8g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 231mg | Potassium: 228mg | Fiber: 6g | Sugar: 23g | Vitamin A: 590IU | Vitamin C: 8.3mg | Calcium: 68mg | Iron: 3.2mg