norgeskog
Washing Up
Dessert recipe for Glazed Duck with Clementine Sauce menu. Other posted under Clemetine, Olive and Endive Salad; Wild Rice and Bulgur with Braised Vegetables. They are from the January 2005 issue of Gourmet Magazine.
GM NOTE: this recipe was inspired by the torta di cloccolata at Florence's Trattoria Garga, which appeared in GM Sept 1993 issue.
Crust:
Vegetable oil for greasing pan
5 oz wheatmeal biscuits such as Carr's WW crackers, finely ground
2 Tbs sugar
5 Tbs unsalted butter
Filling:
2 large egg yolks
1-1/2 cups heavy Cream
10-1/2 oz fine quality bittersweet chocolate (not unsweetened) finely chop
1/2 cup candied clementine peel (not sugar coated, recipe follows)
Special equipment: 9 or 10 inch fluted round tart pan, 1 inch deep with removable bottom and an instant read thermometer.
CRUST: put oven rack in middle position and preheat oven to 350F. LIghtly oil tart pan. Stir together biscuit crumbs, sugar and butter in a bowl and press crumb mixtyure evenly into bottom of tart pan. Bake crust 10 minutes, the cool completely in pan on rack.
FILLING: Lightly beat yolks in small bowl.
Bring cream to a simmer in a 2 qt heavy saucepan and remove from heat. Add about 1/3 of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into cream, whisking. Cook custard over moderatly low heat, stirring constantly witha wooden spoon until it is thick enough to coat back of spoon and registers 170F on thermometer. Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel. Pour filling evenly over crust and chill uncoverd until firm, at least 2 hrs. Remove side of pan an serve tart chilled or at room temperature. Can be made 24 hrs ahead.
Candied Clementine Peel under candy, EDIT No such place, posted below under this forum.
GM NOTE: this recipe was inspired by the torta di cloccolata at Florence's Trattoria Garga, which appeared in GM Sept 1993 issue.
Crust:
Vegetable oil for greasing pan
5 oz wheatmeal biscuits such as Carr's WW crackers, finely ground
2 Tbs sugar
5 Tbs unsalted butter
Filling:
2 large egg yolks
1-1/2 cups heavy Cream
10-1/2 oz fine quality bittersweet chocolate (not unsweetened) finely chop
1/2 cup candied clementine peel (not sugar coated, recipe follows)
Special equipment: 9 or 10 inch fluted round tart pan, 1 inch deep with removable bottom and an instant read thermometer.
CRUST: put oven rack in middle position and preheat oven to 350F. LIghtly oil tart pan. Stir together biscuit crumbs, sugar and butter in a bowl and press crumb mixtyure evenly into bottom of tart pan. Bake crust 10 minutes, the cool completely in pan on rack.
FILLING: Lightly beat yolks in small bowl.
Bring cream to a simmer in a 2 qt heavy saucepan and remove from heat. Add about 1/3 of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into cream, whisking. Cook custard over moderatly low heat, stirring constantly witha wooden spoon until it is thick enough to coat back of spoon and registers 170F on thermometer. Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel. Pour filling evenly over crust and chill uncoverd until firm, at least 2 hrs. Remove side of pan an serve tart chilled or at room temperature. Can be made 24 hrs ahead.
Candied Clementine Peel under candy, EDIT No such place, posted below under this forum.
