Make crust-
Preheat oven to 350°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 a rack 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. (Center will
continue to set as tart cools.) 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.
Serving
Suggestions
Tart is best on the day it's made, but can be made without glaze a day ahead of time and chilled. Bring to room temp before glazing
Originally Submitted
12/15/2013
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