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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Oh my goodness. Chocolate times three! How amazing this looks.
Well, that certainly looks heavenly! Love that first photo!
Your photography once again just knocks it out of the ballpark! And this is definitely going on the menu for Father’s Day Dessert!
How do you remove the tart from the pan?
gorgeous! 🙂 you can never go wrong with chocolate!
Tart pans have a removable bottom.
This looks decadent! Very chocolatey, I so want a slice! or two.
This looks sinfully great! I love your site and way you present your recipes!
Oh my goodness, that looks incredible! Like pure chocolate silk. Wow!!
Jenn
This is my kind of chocolate dessert! Looks gorgeous!
Chocolae, chocolate and more chocolate. I think you’re right when you say this is decadence at it’s best!!
Don’t think I will ever have the confidence to try something like this, so I’m counting on you to send me leftovers! (PS– always wondered how to achieve that smooth glaze on top, so thanks for the tip about tilting the pan.)
Absolutely gorgeous, Cathy! Smart self-preservation move to share. 😉 I’m wondering if I can make this using gluten-free oats for the crust and coconut milk (and a few other non-dairy ingredients) so I can share it at our group’s tea next month. Will let you know!
Shirley
Feel free to send those 2 pieces my way!!!
I want. J’adore.
Chocolate sitting on chocolate, covered with chocolate? I’m in!
Oh boy … put a couple of raspberries along side this and there’d be a HUGE fork fight with the big guy. LOL It looks wonderful – love the texture!
Wow…this looks so good.
I need to remember to eat before I read your blog, haha! That looks amazing.
yes it will rock my world, indeed. and this would not last in my house either. i always say i’d rather have chocolate-anything than a sammie
This is chocolate heaven.
Wow, wow and wow. This looks fantastic! Will definitely have to give it a try very soon. Maybe even tonight!
With two starving boys (3?) in your house how did you manage to have ANY left? When we were cooking for our mob, goodies such as that were gone pronto!
Doing your SPARE ribs today! Thanks for that one… Cheers, old Doug in BC (circa 1926)
Wow. I want some. Now. Wow.
This looks absolutely divine!
Where did you learn to do this Austria?? it looks perfect!
Oh, this tart looks freaking amazing!! I already bookmarked this recipe. FANTASTIC photos!
And to think I was wondering what to do with the sprigs of the mint plant my She-Twin just brought home…think I have my answer!
I am happy to say that I can make this without fear of having a butt the size of Detroit, because while I adore chocolate, I will not eat chocolate foods. Weird, right? The top of this is beautiful with that high gloss to it!
The lead photo is stunning!
Wow. I need that puppy right now.
I am not a dessert person, but I love dark chocolate. I have a tart pan and this could very well be in my future. I love Gourmet!
Yummy!!!!!! Hard to believe that someone will refuse to eat this.
Oh. My. God. I must make this. I don’t even care if I gain weight. It looks so scrumptious. You’re so cruel to post this the day after the mini cheesecakes with strawberries. I want it all!
You must do a lot of walking to keep from getting pudgy with all this. If I were you I’d weigh 250 pounds, LOL!
chocolate on chocolate. nice. i like the sheen on the filling most of all. note to self: invest in a tart pan.
Chocolate is my weakness and this looks divine.
Wow – the mint on top just looks divine – is this particularly heavy desert? Would it hold up at all at a bbq or is it more of a “refrigerate until right before serving” type of deal?
That glaze looks amazing! I bet those last two pieces are already gone.
Proof one again that a dessert simply cannot have too much chocolate. Beautiful!
Sweet merciful crap.
And now I must clean up the drool from my keyboard..
This is a lovely tart, Cathy. The glaze is really amazing. I hope you are having a wonderful day. Blessings…Mary
I’m ALWAYS up for chocolate. That glaze reminds me of my grandmother’s fudge recipe. I’m hungry.
I have that kind of pan, therefore I CAN make this!
You want to serve this at room temperature, do not refrigerate it as it makes the glaze hard. It’s supposed to be creamy.
So should it never be refrigerated? Or, just eaten soon after making. Or, pulled out of the refrigerator and let it come to room temp before serving? Thx!
Oh dear, I should have read it carefully, I see your tip at the end of the recipe.
OMG, this looks amazing, Cathy! This is a total homerun!
WOW!! This looks amazing!!
Yep – another insulin worthy recipe!! It must be all the work you do in the vineyards that you aren’t 300 pounds!
This tart was amazing! I made it as a last-minute dessert after my original dessert failed. It was a huge hit! Definitely will make this again!
I love this recipe. It looks amazing. I made something similar but in a tartelette pan so they were mini versions. Thanks for all the great ideas, and I love your site.
Simply decadent, will have to make this! We did make your root beer short ribs and boy oh boy, they are delicious. We have a friend who reads your blog and she is determined to make them too, and probably already has by now. Thanks again Cathy!
I landed here courtesy of a link on someone else’s blog. I was pleasantly surprised to see you are in Oregon, too. Your recipes look divine. Am excited to have found this!
I just licked the screen!
Um. Yes Please!
The crust sounds really nice, along with the glaze. All together, it sounds like a sliver of decadence.
This is to die for! Looks amazing and I’m sure it tastes even better 🙂
Oh man, you had me at chocolate graham crackers. YUM! 🙂
Wow! This looks like a go-to recipe for me. awesome presentation too! great job.
That looks like pure decadence.
I am becoming increasingly jealous of your beautiful photos. They make me want to lick my computer screen. You’ve outdone yourself once again. Hope it stops raining soon for you guys!
http://meatandpotatoesfoodie.blogspot.com/
Stunning!
That was amazing. I did it last night, didn’t end up as beautiful as yours but it tasted divine. Thanks!
That was amazing. I did it last night – didn’t end up as beautiful as yours but the taste – divine. Thank You !
My that looks rich. I’d have to have a big tall glass of cold milk to go with that.
I made this yesterday to bring to a dinner party and it was so incredibly delicious! I didn’t have a fluted tart pan, but I didn’t have any problems removing the chilled slices from a regular pie pan.
My favorite part? The grocery store I stopped at didn’t have regular chocolate graham crackers — only the bunny shaped animal crackers for children — so I spent a fun few minutes crushing little bunnies into the crust!
This was so amazing, thank you for sharing 🙂
Holy Cow (or Pig) – that looks amazing. I am not a big sweets eater, but I am sure I could do a number on this tart!
Thank you for posting this recipe. My daughter made it for me for Mother’s Day and it was heavenly to say the least. It really made my day. Thanks again!
I need to make this like NOW.
I love your blog, it reminds me of a lot of the things I liked about American food when I lived there.
So glad I stumbled here!
I’ve been looking everywhere for chocolate graham crackers and can’t find them. Where can you get them? Can I use Teddy Grahams or something? HELP! 🙂
This was sooooooo great! and also easy to make!
Thanks!
I made this TWICE! over the last weekend since it was so good 🙂
Amazing!
Love your site!
Hi, thank you for this recipe. I tried to make it but the mixture for the crust was not enough to cover the bottom AND sides of the pan – and after sitting in the oven for 10 mins, it shrunk, making things even worse. Any suggestion? Thanks!
Hmmm, since I’ve never had an issue with the recipe, I’m going to say it might have been the size of your tart pan (too big) or an error in measurement?