Number of serving: 6
1 fully baked 9-inch chocolate tart shell (recipe follows)
1/4 cup fresh
lemon juice (from 1-2 lemons)
1/4 cup of fresh clementine juice (from 2-3 clementines)
2 sticks plus 5 tablespoons (10-1/2 ounces)
unsalted
butter, cut into tablespoon-size
pieces, at room temperature
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons very cold (or frozen) unsalted butter, cut into pieces
1 large egg yolk