There’s always time for dessert in my house, especially chocolate dessert. And when you take a mirror-top glaze and seal it with a bittersweet filling on a crumbly cookie crust, only a generous slice of this chocolate tart will do.
I don’t even know where to begin. This tart is beyond decadent, which is just the way I like my dessert. Can you see the layers? The crumbly crust…the truffle like interior with the almost patent-leather-shiny glaze….it’s the chicest tart recipe I’ve come across in a while.
The minute I tasted it, I immediately picked up the phone and informed my friend I was bringing dessert to their house. I sliced the tart in half and off I went. I knew I could not be left alone with this whole tart. It was too delicious, too tempting. It’s the type ofsnack I would search out at midnight after having woken up from dozing off on the couch.
At the moment there are two pieces left. Let’s see how long they last.
Preheat oven to 350o F with rack in the middle. For the crust, stir together graham crackers, sugar and butter and press evenly onto bottom and sides of tart pan. Take time to build your crust walls, this will prevent them from crumbling when you remove the pan. Bake tart until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.
For the filling, bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
To make the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
Pour glaze onto the middle of the tart, then tilt and rotate tart so glaze coats evenly (this was very easy because the glaze has nice consistency). Let stand until glaze is set, about 1 hour.
This slices up so easily to serve. It will rock your world.
Chocolate-Glazed Chocolate Tart
For the crust:
9 (5-by 2-1/4″) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 Tablespoons unsalted butter, melted
1/4 cup sugar
For the filling:
1-1/4 cups heavy cream
9 oz bittersweet chocolate (between 60-65{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For the glaze:
2 Tablespoons heavy cream
1-3/4 oz bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 Tablespoon warm water
Equipment:
A 9″ round fluted tart pan (1 inch deep) with removable bottom.
Preheat oven to 350o F with rack in the middle. For the crust, stir together graham crackers, sugar and butter and press evenly onto bottom and sides of tart pan. Take time to build your crust walls, this will prevent them from crumbling when you remove the pan. Bake tart until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.
For the filling, bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
To make the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
Pour glaze onto the middle of the tart, then tilt and rotate tart so glaze coats evenly (this was very easy because the glaze has nice consistency). Let stand until glaze is set, about 1 hour.
Cook’s Note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.
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