I have made this tart four times this season alone. Everyone loves it. One guest told me it was difficult to capture tangerine flavor in baking but this tart does it! I used a premade whole wheat crust once and it turned out fine. Also used Ghirardelli's bittersweet chocolate drops on the bottom -- scattered about a quarter cup. For the topping, I drizzled melted chocolate from a spoon held high, which made for easier and still appealing (although Jackson Pollock-like) decor. Best eaten the same day it's made.
From EatingWell: Fall 2004
Featuring the first citrus of the season, almonds and deep chocolate, this tart is the stuff celebrations are made of. Garnish each serving with tangerine slices and a citrus leaf or mint.