Ingredients

  • Crust
  • 125 grams crackers, 1 pckt carr's plain crackers, finely ground
  • 5 tablespoons butter, unsalted melted
  • Filling
  • 2 large egg yolks
  • 315 milliliters whipping cream
  • 300 grams plain chocolate, 70%, finely chopped
  • ½ cup candied clementine peel finely chopped
  • Garnish
  • ¼ cup Candied clementine peel

Directions

1. Make Crust. Put oven rack in middle position and preheat oven to 350*F/175*C/GM 4. Lightly oil tart pan.
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.
3. Make filling: Lightly beat yolks in a small bowl. Bring cream to a simmer in a 2-qt 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.
4. Cook custard, in a clean pan, over moderately low heat, stirring constantly with a wooden spoon, until spoon coating consistency. Pour through sieve then add chopped chocolate, whisking until smooth, then whisk in chopped candied peel.
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.

Notes
Serving Ideas:Original serves 10.


Categories
chocolate, clementine, dayle, dessert, pie, pudding, tart
Keywords
tart, pie, chocolate, clementine, dessert, pudding, dayle
MacGourmet downloadChocolate Tart with Candied Clementine Peel. To import, drag image to your MacGourmet recipe box.