Dark Chocolate–Passion Fruit Tart

• 1 cup all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/4 cup sugar
• 1/4 teaspoon lemon zest
• 1/4 teaspoon orange zest
• 1/2 cup almond flour

• 1/2 cup heavy cream
• 1/4 cup ion fruit seeds
• 1 tablespoon dark rum
• 1/4 teaspoon lime zest
• 1 1/2 cups chopped milk chocolate
• 1/2 cup chopped dark chocolate
• 1/4 cup crème fraîche
• Pinch of salt

• 1/2 cup butter
• 6 sheets phyllo dough, covered with a damp towel until ready to use
• 1/4 cup sugar

• 1/3 cup sugar
• 1/4 cup strained ion fruit pulp, from about 10 ion fruits
• 1 egg
• 5 tablespoons butter
• 1/2 cup mascarpone cheese, softened
• 3/4 cup heavy cream
• 1/4 cup crème fraîche
• 1 tablespoon sugar

• 2 cups tangerine juice, divided
• 1 packet powdered gelatin

• 1 cup sugar
• 1 cup water
• 1 cup ion fruit juice
• 1 cup tangerine juice
• 2 tablespoons light corn syrup
• ion fruit seeds, for garnish

Set a circle of phyllo on top of a dark chocolate–ion fruit tart. Place a round of semifreddo on top of the phyllo and sprinkle with ion fruit seeds. Serve with sorbet and gelée on the side.