Recipes

Chocolate Tart with Candied Clementine Peel

1 Mins read
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Chocolate Tart with Candied Clementine Peel

Chocolate Tart with Candied Clementine Peel

amanda

Equipment

  • Cuisinart Artisan Series Food Processor/Blender - Excellent for making candied citrus peels and other food prep tasks

  • KitchenAid Stand Mixer - Great for mixing the tart crust ingredients or any other recipe requiring a mix

  • Silicone Pastry Roller - Helps create even tart crust edges and can be used for other pastry applications

  • Heavy-Duty Parchment Paper - Useful for lining baking sheets when making the tart crust

  • Digital Kitchen Scale - Essential for precise measurements in recipes, especially important for baking

  • Pastry Brush - Can be used to apply melted chocolate or glaze on the tart

  • Offset Spatula - Helpful for applying ganache and other fillings to the tart

  • Dough Roller - Useful if making a homemade tart crust dough from scratch

  • Digital Thermometer - Can be used to monitor the temperature of ingredients like butter for a flaky tart crust

Ingredients

  • Vegetable oil for greasing pan

  • whole-wheat crackers, finely ground (1 1/3 cups)

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 350°F. Lightly oil tart pan.
2

Instruction 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

Instruction 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.
4

Instruction 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

Instruction 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.
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