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Subject: [Chocolate Tart w/Candied Clementine] - July18, 2006



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*Welcome to -Pakadeva's Chocolate Recipes:

July Chocolate giveaway is:
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*-=*=-*Chocolate Tart w/Candied Clementine Peel*-=*=-*
   

Vegetable oil for greasing pan
5 oz 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 oz fine-quality bittersweet chocolate, finely chopped
1/2 cup candied clementine peel, finely chopped

Special equipment:
9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer

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.


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*-=*=-*Chocolate Cups w/Peanuts*-=*=-*
 

Vegetable oil cooking spray
4 oz fine-quality bittersweet chocolate, chopped
1 pt superpremium ice cream, slightly softened
1/4 cup chopped cocktail peanuts

Special equipment:
Mini-muffin pan with 12 (1/8-cup) cups
12 paper-lined foil mini-muffin liners* (1 1/4" x 1")
a small watercolor paintbrush

Line muffin cups and lightly spray liners with cooking spray. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon a scant teaspoon chocolate into each cup and use paintbrush to coat bottoms and sides evenly. Freeze cups until chocolate is firm, about 5 minutes, then repaint any thin spots, especially around top edges, with some of remaining chocolate and refreeze until firm, about 5 minutes.

Spoon remaining melted chocolate into a small sealable plastic bag, pressing out excess air. Twist bag firmly just above chocolate and set aside.

Working in 3 batches, scoop about 1 1/2 tablespoons ice cream into each cup and gently press into cups with a small offset spatula or back of a spoon to fill cups evenly. (You will have some ice cream left over.) Refreeze cups to firm ice cream, at least 5 minutes. Sprinkle cups with peanuts, then snip off a minuscule portion of 1 bottom corner of plastic bag with scissors to form a very small opening and decoratively pipe remaining chocolate over peanuts. Freeze desserts until chocolate and ice cream harden, at least 30 minutes. Remove petits fours from freezer 1 at a time and carefully peel off liners, then refreeze on a tray until hardened, about 30 minutes more.

Cooks' note:
Petits fours can be frozen up to 1 day w/ plastic wrap after completely hardened. Let desserts stand at room temperature to soften slightly, about 2 minutes, before serving. Makes 12 frozen petits fours.


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*Smiles*
Mother & Daughter.
?..· ???)) -:¦:-
?.·? .·???)) Patsy & Kay *S* xoxoxo
((??.·? ..·? -:¦:- -:¦:- ((??.·?*
 
 
---Important-Disclaimer at the bottom of this page.
http://www.pakadevasfreebees.com
 

Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com








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