Name: Chocolate Tart with Candied Clementine Peel
Cook time: 1 1/4 hr
Total time: 6 hr (includes making candied peel and chilling)
Yield: Makes 8 to 10 servings
Ingredients: Vegetable oil for greasing pan; 5 ounces wheatmeal biscuits such as Carr's whole-wheat crackers, finely ground (1 1/3 cups); 2 tablespoons sugar; 5 tablespoons unsalted butter, melted; 2 large egg yolks; 1 1/3 cups heavy cream; 10 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped; 1/2 cup candied clementine peel (not sugarcoated; recipe follows), finely chopped; Garnish: candied clementine peel; a 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer

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Chocolate Tart with Candied Clementine PeelMikkel Vang

This tart was inspired by the torta di cioccolata at 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.

Cooks' note:

Tart can be chilled up to 1 day (24 hours). Cover loosely once filling is firm.

Recipe notes

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