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Active Time
1 1/4人力资源
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Total Time
6 hr (includes making candied peel and chilling)
This tart was inspired by thetorta di cioccolataat Florence's Trattoria Garga. (The recipe appeared in our September 1993 issue.) Tender candied clementine peel adds citrus flavor, making this trufflelike tart even dreamier and evoking the taste of chocolate-dipped candied orange peel.
Ingredients
Makes 8 to 10 servings
For crust
For filling
Special Equipment
Make crust:
Step 1
Put oven rack in middle position and preheat oven to 350°F. Lightly oil tart pan.
Step 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.
Make filling:
Step 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.
Step 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.
Step 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.
Tart can be chilled up to 1 day (24 hours). Cover loosely once filling is firm.
How would you rate Chocolate Tart with Candied Clementine Peel?
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Reviews (16)
Back to TopThis is very rich and you don't need to take a large piece, but it is wonderful! I'm not a big fan of fruit and chocolate, but I make an exception with this dessert.
Anonymous
Richmond, va
11/22/2010
Everyone loves this every time I make it. Making the clementines is a little time consuming, but worth it.
Anonymous
7/30/2009
Love the tart but the clementine peels take some time to make, I just add clementine juice for the orange flavor it is great.
daphnelisenby
Atlanta, GA
12/15/2008
Love the flavors and have made this 3 times and found I could double the recipe for the clementine peel and it keeps for weeks submerged in the syrup. The only thing keeping me from giving this the 4th fork was the tendency for the chocolate to separate - not too badly with the Scharffenberger but rather noticeable with the 70% Ghiradelli. A dusting of cocoa powder should disguise the problem but it is curious why this happens.
ebethquinn
Minneapolis
8/24/2008
This was a fabulous dish. I agree the candied peel was a bit labor intensive, but I let mine sit in a airtight container for one day before trying to chop it. I also used oranges instead of clementines as they were not available. The chocolate and the orange work together well, but not quite enough flavor for me. I will use either more orange peel, or maybe add a teaspoon of orange essence to the chocolate next time.
mdrnmose
East Wenatchee, WA
5/12/2006
I am surprised at how much I liked this dessert. A friend of mine made this and I didn't expect to be impressed. It wasn't very pretty, but the rich chocolate mixed with the candied clementine peels was a real treat. Very tasty. I hope to try making it myself but some of the reviews have me nervous.
Anonymous
Springfield, VA
3/23/2006
I found that this labor intensive recipe produced nothing more than a large round candy bar. Fortunately I had 2 other desserts at my party.
nancyduggan
Morristown, NJ
1/21/2006
Sadly, this did not turn out. The chocolate separated, so I had to begin again. Even then, the mixture was grainy, and I don't have trouble working with chocolate normally. The candied clementines were great by themselves after they actually hardened, but this took hours and hours even after more sugar, turning, etc. The candy-like aspect of the whole dessert was simply too much. It was served at a holiday buffet alongside a chocolate caramel tart. Only one piece was taken -- the other was gone.
kellypea
San Diego, CA
4/8/2005
Awesome. Transcendent. Mind-blowing. I usually dislike chocolate-fruit combinations, but in this case I must say that the clementine peel really enhances the taste of the chocolate, and vice versa. The crust is a good choice, too--the homely, crunchy wheatiness of it provides a perfect foil to the intense flavors of the filling. Candying the peel was the hardest part, and not so muh hard as just a little time-consuming; the tart itself couldn't be easier.
Anonymous
Brooklyn, NY
1/23/2005
Please make the recipe if you are going to review it!
Anonymous
1/18/2005
YES! YES! YES! This was AMAZING! I can't say enough about this - use the best chocolate (I used Sharffen Barger), and you will be rewarded with an intense chocolate experience. The combination of chocolate and citrus is wonderful, and the candied clementine peel is good enough to munch on its own. I'll also use this crumb crust in other recipes - the wheat biscuits were a nice change from graham crackers.
rturner
Houston
1/17/2005
You have to click the link for the candied clementine peel recipe. In the ingredients list there is text "candied clementine peel" in light blue and in a different typeface.
icookhere
Dallas
1/14/2005
Where is the clementine peel recipe?
dolsa
woodland Hills, CA
1/14/2005
Where is the Clementine Peel?
Anonymous
St Louis
1/13/2005
Click on the link
Anonymous
Philly
1/13/2005
