This tart is good. Really really good! I don’t normally try stuff like this when I make it (I prefer to stick to healthy eating), but this was absolutely irresistable!
Today at work we had a pre-Thanksgiving potluck. I’m known for being a great cook/baker, so I couldn’t disappoint. When I saw this recipe from Gourmet magazine, I knew it was the one.
The recipe seems long and complicated (at least it did to me when I first saw it), but it’s surprisingly simple and doesn’t require a lot of ingredients. The only things I needed to go out and buy was heavy cream and chocolate graham crackers.
The tart is basically three layers of chocolate: a chocolate crust, a truffle-like dark chocolate filling, and a dark-chocolate glaze.
Chocolate Glazed Chocolate Tart
from Gourmet, September 2008
- 9 (5”x2 1/4”) chocolate graham crackers, finely ground (1 cup)
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1 1/4 cups heavy cream
- 9 ounces bittersweet (not more than 65% cacao) chocolate, chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- 1 3/4 ounces bittersweet chocolate, chopped
- 1 teaspoon light corn syrup
- 1 tablespoon warm water
1. Make the crust:
Preheat oven to 350 degrees F, with rack in the middle.
Stir together all ingredients and press evenly onto the bottom and sides of a 9” tart pan. Bake for 10 minutes. Cool on a rack for 15 to 20 minutes.
2. Make the filling:
Bring cream to a boil, then pour it over chocolate in a bowl and let stand for 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 and bake until filling is set about 3 inches from the edge, but center is still wobbly, 20-25 minutes. Cool completely in pan on rack, about 1 hour. (Center will continue to set as tart cools)
3. Make Glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then stir in warm water.
Pour glaze into tart, then tilt and rotate the tart so that the glaze coats the top evenly. Let stand until the glaze is set, about 1 hour.
… and a few more for your chocolate-loving enjoyment…