Chocolate Tart With Candied Clementine Peel Recipes

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CHOCOLATE TART WITH CANDIED CLEMENTINE PEEL



Chocolate Tart with Candied Clementine Peel image

Categories     Chocolate     Citrus     Dessert     Bake     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

For crust
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
For filling
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
Special Equipment
a 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer

Steps:

  • Make crust:
  • 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.
  • Make filling:
  • 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.
  • 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.
  • 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.

CANDIED CLEMENTINE PEEL



Candied Clementine Peel image

Categories     Juicer     Citrus     Dessert     Vegetarian     Orange     Vegan     Gourmet     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 6

1 pound clementines (4 to 7)
1 teaspoon salt
2 cups regular granulated sugar
1 1/2 cups water
Vegetable oil for greasing rack
1 cup superfine granulated sugar

Steps:

  • Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. Discard any membranes still attached to peel, then cut each half into eighths.
  • Bring peel to a boil in a 3-quart saucepan three-fourths full of cold water with 1/2 teaspoon salt and boil, uncovered, 10 minutes, then drain and rinse peel. Repeat procedure with more water and salt, draining and rinsing peel again.
  • Bring regular sugar and 1 1/2 cups water to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes. Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour.
  • Transfer candied peel with a slotted spoon to a lightly oiled rack set in a shallow baking pan, spreading it out so pieces don't touch, and let drain 30 minutes. If using peel for chocolate tart , reserve 1/2 cup candied peel before coating remainder with sugar.
  • Coat peel with sugar:
  • Put superfine sugar in a small bowl and toss peel, a few pieces at a time, in sugar to coat, then transfer with a dry slotted spoon to a sheet of wax paper to dry slightly, about 1 hour.

CHOCOLATE TART RECIPE BY TASTY



Chocolate Tart Recipe by Tasty image

We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.

Provided by Katie Aubin

Categories     Desserts

Time 3h

Yield 6 servings

Number Of Ingredients 22

1 ⅔ cups all purpose flour
½ cup powdered sugar
½ teaspoon kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon water, ice cold
9 oz good quality bittersweet chocolate
1 ¼ cups heavy cream
¼ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 ½ sheets gelatin sheet
1 cup ice water
¼ cup granulated sugar
2 tablespoons water, room temperature
3 tablespoons unsweetened natural cocoa powder
3 tablespoons heavy cream
flaky sea salt, for sprinkling
whipped cream, for serving
1 tart pan, 9 in
pie weight, dried beans, or uncooked rice

Steps:

  • Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
  • In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
  • Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
  • Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
  • Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
  • Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
  • Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
  • Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
  • Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
  • Reduce the oven temperature to 300°F (150°C).
  • Make the filling: Chop the chocolate.
  • In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
  • In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
  • Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
  • Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
  • Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
  • Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
  • In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
  • In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
  • Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
  • Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
  • Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
  • Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
  • Enjoy!
  • RECIPE BY: Mimo Ahmed

Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams

CANDIED CLEMENTINES



Candied Clementines image

These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.

Provided by John Willoughby

Time 3h30m

Yield About 18 to 24 slices

Number Of Ingredients 2

2 cups sugar
3 to 4 clementines, peel on, sliced as thin as possible

Steps:

  • In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
  • Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
  • When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sodium 0 milligrams, Sugar 20 grams

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