Chocolate Tart With Candied Clementine Peel
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
57
Spice
43
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Lightly oil tart pan
2
Make crust: Put oven rack in middle position and preheat oven to 350°F
3
Lightly oil tart pan
4
Stir together biscuit crumbs, sugar, and butter in a bowl, then press crumb mixture evenly onto bottom of tart pan
5
Bake crust 10 minutes, then cool completely in pan on a rack
6
Put oven rack in middle position and preheat oven to 350°F
7
Stir together biscuit crumbs, sugar, and butter in a bowl, then press crumb mixture evenly onto bottom of tart pan
8
Bake crust 10 minutes, then cool completely in pan on a rack
9
Make filling: Lightly beat yolks in a small bowl
10
Bring cream to a simmer in a 2-quart heavy saucepan and remove from heat
11
Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking
12
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)
13
Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel
14
Pour filling evenly over crust and chill tart, uncovered, until firm, at least 2 hours
15
Remove side of pan and serve tart chilled or at cool room temperature
16
Lightly beat yolks in a small bowl
17
Bring cream to a simmer in a 2-quart heavy saucepan and remove from heat
18
Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking
19
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)
20
Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel
21
Pour filling evenly over crust and chill tart, uncovered, until firm, at least 2 hours
22
Remove side of pan and serve tart chilled or at cool room temperature