Monday, February 24, 2014

Chocolate Glazed Chocolate Tart

A seriously decadent tart with a three layers of chocolate. First, a crumbly chocolate crust, then a truffle-like interior, and last, a thin chocolate glaze that  makes this tart tops and the best I have come across in a long time.
9 (whole sheets) chocolate graham crackers (not chocolate-covered), finely ground - I used the food processor 
5 tablespoons butter, melted 
1/4 cup granulated sugar 
1 1/4 cups heavy cream 
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped 
2 large eggs 
1 teaspoon pure vanilla extract 
1/4 teaspoon salt  
2 tablespoon heavy cream 
1-3/4 ounces bittersweet chocolate, chopped 
1 teaspoon light corn syrup 
1 teaspoon warm water

To Make the Crust:
Preheat oven to 350°F with rack in middle.

Stir together all the crust ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

To Make the Filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth.

In another bowl, whisk together eggs, vanilla, and salt, 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 tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Watch the smiles beam on your family and friends faces when you start serving this little bit of heaven!

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