9 (5 by 2 1/4 inch) chocolate graham crackers, finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For Filling-
1 1/4 cups heavy cream
9 oz. bittersweet chocolate, chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For Glaze-
2 tablespoons heavy cream
1 3/4 oz. bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
Instructions
Make Crust-
Preheat oven to 350 degrees F with rack in middle.
Stir together all ingredients and press evenly onto bottom
and 3/4 inch up side of tart pan. Bake until firm, about 10
minutes. Cool on rack about 15 to 20 minutes.
Make 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. Cool completely in pan on rack, about 1 hour.
Make 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.
Originally Submitted
1/8/2013
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