- Portion size 8 servings
Crust: Stir butter with sugar; stir into crumbs until moistened. Press into 9-inch (23 cm) tart pan with removable bottom. Bake in centre of 325ºF (160ºC) oven for 20 to 25 minutes or until firm. Let cool on rack.
In heavy saucepan, heat 1 cup (250 mL) of the milk, cream and orange rind over medium heat until bubbles form around edge. In large bowl, whisk together remaining milk, sugar, eggs and cornstarch; whisk in hot milk mixture to thicken slightly. Return to pan; bring to boil over medium-high heat, whisking constantly. Boil, stirring gently with wooden spoon, for 2 minutes or until thick enough to mound on spoon. Strain through sieve into large bowl.
Stir in white chocolate, butter and vanilla until smooth. Transfer 2 tbsp (25 mL) to small bowl. Pour remaining custard into crust, smoothing top.
Melt semisweet chocolate; stir into reserved custard. Using piping bag, pipe in spiral pattern over filling. From centre to rim, pull knife through chocolate at even intervals. Refrigerate for 6 hours or until set. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Top with Chocolate Spiders (if using). Sprinkle coloured sugar around edge.
Nutritional facts <b>Per Serving:</b> about
- Sodium 205 mg
- Protein 7 g
- Calories 449.0
- Total fat 28 g
- Cholesterol 100 mg
- Saturated fat 15 g
- Total carbohydrate 46 g
- Iron 7.0
- Folate 4.0
- Calcium 13.0
- Vitamin A 18.0