Oh. My. Goodness. This tart is everything delicious about chocolate. It’s rich, creamy, and decadent. Three luscious layers of chocolate that tastes like one huge truffle. Don’t let the long ingredient list fool you – this tart is incredibly easy to make and the results will be well-worth your time. Take a look for yourself… see those 3 distinct layers? Yeah, this could be sitting on your kitchen counter.
I served the tart with some fresh strawberries. It was a nice contrast to the richness of the tart.
Chocolate Glazed Chocolate Tart
adapted from epicurious.com
1 cup finely ground chocolate graham crackers (about 10 full crackers)
5 tablespoons unsalted butter, melted
1/4 cup sugar
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao), chopped*
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons heavy cream
3 1/2 ounces bittersweet chocolate, chopped*
2 teaspoons light corn syrup
2 tablespoons warm water
- To make crust, preheat oven to 350°F and move rack to middle of the oven. Stir all crust ingredients together and press evenly into bottom of tart pan and 3/4″ up the side of a 9″ fluted tart pan.**
- Bake 10 minutes, or until firm. Cool on rack.
- Meanwhile, make the filling. Place chocolate in a large bowl. Bring cream to a boil and pour of chocolate. Let stand 5 minutes and gently stir until chocolate is melted and smooth.
- Whisk eggs, vanilla, and salt together in a small bowl. Whisk into chocolate mixture until well combined.
- Pour filling into cooled crust. Bake 20 – 25 minutes at 350°F. Center well still be wobbly, but the edges should be firm. Cool completely in pan on a wire rack, about 1 hour.
- To make glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup and incorporated and then mix in warm water.
- Pour glaze on tart, tilting and rotating the tart so the glaze coats the top evenly. Let stand until glaze is set, about 1 hour.
*I used Ghiradelli 60% Cacao Bittersweet Chocolate Chips. They were perfect because I didn’t have to chop any chocolate!
**An easy way to get the crust up the sides of the pan is to do the following:
Pulverize your graham crackers into a fine powder with your food processor.
Pour crumbs into a fluted tart pan.
Use a metal flat-bottomed measuring cup to press crumbs into the bottom of the pan. The best part? No ugly finger marks in yopur crust – it’s just a smooth, even crust!
Still using the measuring cup, push against the sides of the pan, pressing the crust up the sides of the pan. Quick, easy, and no messy fingers! And there you, a beautiful base for the truffle-like interior of the tart!