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Recipe: Chocolate Tart With Candied Clementine Peel
Similar Categories: Chocolate, Tart, Candied, Clementine, Peel
FOR CRUST:
vegetable oil -- for greasing pan
5 ounces wheatmeal biscuits -- such as carr's whole-wheat crackers, finely ground
2 tablespoons sugar
5 tablespoons unsalted butter -- melted
FOR FILLING:
2 large egg yolks
1 1/3 cups heavy cream
10 1/2 ounces fine-quality bittersweet chocolate -- finely chopped
1/2 cup candied clementine peel -- not sugarcoated; see recipe, finely chopped
GARNISH:
candied clementine peel
Special equipment: a 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer
Make crust:
Put oven rack in middle position and preheat oven to 350F. Lightly oil tart pan.
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.
Make filling:
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.
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). Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel.
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.
Makes 8 to 10 servings.
Start to Finish Time:
"6:00"
Per Serving (excluding unknown items): 1818 Calories; 185g Fat (89.8% calories from fat); 13g Protein; 34g Carbohydrate; 0g Dietary Fiber; 1015mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 36 1/2 Fat; 1 1/2 Other Carbohydrates.
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vegetable oil -- for greasing pan
5 ounces wheatmeal biscuits -- such as carr's whole-wheat crackers, finely ground
2 tablespoons sugar
5 tablespoons unsalted butter -- melted
FOR FILLING:
2 large egg yolks
1 1/3 cups heavy cream
10 1/2 ounces fine-quality bittersweet chocolate -- finely chopped
1/2 cup candied clementine peel -- not sugarcoated; see recipe, finely chopped
GARNISH:
candied clementine peel
Special equipment: a 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer
Make crust:
Put oven rack in middle position and preheat oven to 350F. Lightly oil tart pan.
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.
Make filling:
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.
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). Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel.
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.
Makes 8 to 10 servings.
Start to Finish Time:
"6:00"
Per Serving (excluding unknown items): 1818 Calories; 185g Fat (89.8% calories from fat); 13g Protein; 34g Carbohydrate; 0g Dietary Fiber; 1015mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 36 1/2 Fat; 1 1/2 Other Carbohydrates.
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