Chocolate Tart with Candied Clementine Peel Recipe

Name: Chocolate Tart with Candied Clementine Peel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil for greasing pan; 5 ounces wheatmeal biscuits such as Carr's whole-wheat crackers, finely ground (1 1/3 cups); 2 tablespoons sugar; 5 tablespoons unsalted butter, melted; 2 large egg yolks; 1 1/3 cups heavy cream; 10 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped; 1/2 cup candied clementine peel (not sugarcoated; recipe follows), finely chopped; Special equipment: a 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer; Garnish: candied clementine peel

Servings: persons

Vegetable oil for greasing pan
5 ounces wheatmeal biscuits such as Carr's whole-wheat crackers, finely ground (1 1/3 cups)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
2 large egg yolks
1 1/3 cups heavy cream
10 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2 cup candied clementine peel (not sugarcoated; recipe follows), finely chopped
Special equipment: a 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer
Garnish: candied clementine peel

1
Put oven rack in middle position and preheat oven to 350F.
2
Lightly oil tart pan.
3
Stir together biscuit crumbs, sugar, and butter in a bowl, then press crumb mixture evenly onto bottom of tart pan.
4
Bake crust 10 minutes, then cool completely in pan on a rack.
5
Lightly beat yolks in a small bowl.
6
Bring cream to a simmer in a 2-quart heavy saucepan and remove from heat.
7
Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking.
8
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of spoon and registers 170F on thermometer, 1 to 2 minutes (do not let boil).
9
Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel.
10
Pour filling evenly over crust and chill tart, uncovered, until firm, at least 2 hours.
11
Remove side of pan and serve tart chilled or at cool room temperature.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Vegetable oil for greasing pan, 5 ounces wheatmeal biscuits such as Carr's whole-wheat crackers, finely ground (1 1/3 cups), 2 tablespoons sugar, 5 tablespoons unsalted butter, melted, and more.

Yes, Chocolate Tart with Candied Clementine Peel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Tart with Candied Clementine Peel

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