Chocolate Tart with Candied Clementine Peel

A decadent chocolate tart featuring a wheatmeal biscuit crust filled with rich chocolate custard and studded with candied clementine peel. The combination of dark chocolate and citrus creates an elegant dessert perfect for special occasions.

8 servings

2 hr 50 min

Published October 4, 2025

Ingredients

•2 tablespoons Vegetable oil
•5 ounces wheatmeal biscuits
•5 tablespoons unsalted butter
•2 large egg yolks
•1⅓ cups heavy cream
•10½ ounces bittersweet chocolate
•½ cup candied clementine peel
•2 tablespoons candied clementine peel
•1 piece tart pan

Cooking Instructions

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

Cooking Instructions

Put oven rack in middle position and preheat oven to 350°F. Lightly oil tart pan.

10 min

Stir together biscuit crumbs, sugar, and butter in a bowl, then press crumb mixture evenly onto bottom of tart pan. Bake crust 10 minutes, then cool completely in pan on a rack.

25 min

Lightly beat yolks in a small bowl. Bring cream to a simmer in a 2-quart heavy saucepan and remove from heat. Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking.

10 min

Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of spoon and registers 170°F on thermometer, 1 to 2 minutes (do not let boil). Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel.

5 min

Pour filling evenly over crust and chill tart, uncovered, until firm, at least 2 hours. Remove side of pan and serve tart chilled or at cool room temperature.

120 min