Fortunately I had 2 other desserts at my party. I found that this labor intensive recipe produced nothing more than a large round candy bar. I hope to try making it myself but some of the reviews have me nervous. It wasn't very pretty, but the rich chocolate mixed with the candied clementine peels was a real treat.

A friend of mine made this and I didn't expect to be impressed. I am surprised at how much I liked this dessert. I will use either more orange peel, or maybe add a teaspoon of orange essence to the chocolate next time. The chocolate and the orange work together well, but not quite enough flavor for me. I also used oranges instead of clementines as they were not available. 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. Making the clementines is a little time consuming, but worth it.

This 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.Įveryone loves this every time I make it. Remove side of pan and serve tart chilled or at cool room temperature. Pour filling evenly over crust and chill tart, uncovered, until firm, at least 2 hours. Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel. Step 4Ĭook custard over moderately low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of spoon and registers 170☏ on thermometer, 1 to 2 minutes (do not let boil). Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking. Bring cream to a simmer in a 2-quart heavy saucepan and remove from heat. Bake crust 10 minutes, then cool completely in pan on a rack. Stir together biscuit crumbs, sugar, and butter in a bowl, then press crumb mixture evenly onto bottom of tart pan. Put oven rack in middle position and preheat oven to 350☏.

Chocolate covered candied clementines