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.
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