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.