Happy New Year!

This new years eve landed me up a my cabin with my family, and we had an amazing time. Walking through the woods was definitely filled up my camera with some great shots, but as you know when the weather hits 12 below its time to come inside, roll up your sleeves and get to the kitchen.
This weeks recipe comes from the 2004 Bon Appetit issues and I was very limited with my recipe selection because of the very limited stock of the local grocery store. So, I settled on a bittersweet chocolate- citrus tart with candied citrus peels.

These photos came from the beautiful nature walks we took all throughout the weekend. The grayish skies with the light and dark contrast of the landscape made for some beautiful photos.

Bittersweet Chocolate- Citrus Tart with Candied Citrus Peels

Bittersweet Chocolate- Citrus Tart

1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all purpose flour

Combine first four ingredients in a medium bowl. Add flour and stir until blended; let stand for 5 minutes. Press dough onto bottom and up sides of a 9 to 9 1/2 inch diameter tart pan with removable sides (if your tart pan doesn't have removable sides simply grease the bottom and the sides of the pan). Chill 30 minutes. 
Position rack in bottom third of oven and preheat to 350 degrees F. Bake crust until deep golden, about 25 minutes. Cool crust in pan on rack.

8 ounces bittersweet chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel
1/2 teaspoon (lightly packed) finely grated pink grapefruit peel
1 large egg yolk
1/4 cup boiling water

Combine chocolate, butter, and both peels in a medium metal bowl. Place bowl in skillet of barely simmering water set over low heat.Stir just until chocolate and butter are melted and smooth. Remove bowl water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.
Whisk egg yolk in small meta bowl to blend. Gradually whisk in 1/4 cup boiling hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant read thermometer reads 160 degrees F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and the mixture is smooth.
Pour chocolate filling into crust; tilt slightly to spread evenly. (crust will not be completely filled). Cover and chill over night or up to 3 days. (I simply chilled for 5 hours and the cake was ready.) Before serving let tart soften slightly at room temperature.
Remove pan sides. Place tart on platter. Pipe whipped cream onto the edge of the tart and garnish with candy peel (optional).
(For me, I simply cut the cake right out of the tart pan and it worked out fine, just make sure the knife goes all the way through the crust because the crust is very dense).

Candied Citrus Peel

1 blood orange (or any orange)
1 lemon
1 grapefruit
1/2 cup sugar
1/4 cup water

Using a vegetable peeler, remove peel from fruit (colored part only) in 1 1/2 to 2 inch long pieces. (Ok, this was really hard for me and my really cheep carrot peeler. So, I settled on about 1 to 1 1/2 inch long wide strands of peel. Then I curled them and set them in whipped cream for a great looking garnish). Cut peel into very thin strips. (Like I said, this is very optional because I kept mine wide). Bring small saucepan to a boil. Add strips and boil 5 minutes. Drain. Repeat.
Bring sugar and 1/4 cup water to a simmer in a small saucepan, stirring until sugar dissolves. Add blanched citrus peel, cover, and simmer 3 minutes. Transfer syrup with peels to a small bowl. Cover and chill overnight. (I only chilled for five hours because of a time crunch, and they came out fine, but for best results you probably want to chill overnight) can be made 1 week ahead of time. Using a slotted spoon, transfer citrus peel to paper towels to drain before using.

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