Chocolate Tart with Candied Clementine Peel

Ingredients

• •2 tablespoons Vegetable oil
• •5 ounces wheatmeal biscuits
• •5 tablespoons unsalted butter
• •2 large egg yolks
• •1⅓ cups heavy cream
• •10½ ounces bittersweet chocolate
• •½ cup candied clementine peel
• •2 tablespoons candied clementine peel
• •1 piece tart pan

Cooking Instructions

1. 1.

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

   10 min

2. 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.

   25 min

3. 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.

   10 min

4. 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 min

5. 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.

   120 min