Chocolate Tart with Candied Clementine Peel

Chocolate Tart with Candied Clementine Peel
Photo by Mikkel Vang


  • 1 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom;
  • 5 ounces wheatmeal biscuits such as Carr's whole-wheat crackers
  • ½ cup candied clementine peel (not sugarcoated;)
  • 10 ½ ounces fine-quality bittersweet chocolate (not unsweetened)
  • Vegetable oil
  • 5 tablespoons unsalted butter
  • 1 instant-read thermometer
  • + 4 more ingredients
    • 2 tablespoons sugar
    • candied clementine peel
    • 2 large egg yolks
    • 1 1/3 cups heavy cream

Put oven rack in middle position and preheat oven to 350°F. 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. Lightly beat yolks in a small bowl. B...

View full recipe at Epicurious


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