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.
Tart can be chilled up to 1 day (24 hours). Cover loosely once filling is firm.
Recipe information
Total Time
6 hr (includes making candied peel and chilling)
Yield
Makes 8 to 10 servings
Ingredients
For crust
For filling
Special Equipment
Preparation
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.
