Friday, February 8, 2013

Chocolate Glazed Chocolate Tart

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To me Valentine's Day is all about chocolate, roses and Champagne and I can' think of anything better than this easy yet rich dessert to celebrate the day.

A triple layer of crumbly crust, a truffle-like interior, and a high gloss shiny glaze make this elegant chocolate tart the highlight of Valentine's Day.  Go out to dinner if you must; but come home to this and a glass of Champagne!


Ingredients:


For crust

  • 9 (5- by 21/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar

For filling

  • 1 1/4 cups heavy cream
  • 9oz bittersweet chocolate (not more than 65% cacao if marked), chopped
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

For glaze

  • 2 tablespoons heavy cream
  • 1 3/4oz bittersweet chocolate, finely chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water
  • Equipment:

    a 9-inch round fluted tart pan (1 inch deep) with removable bottom


Directions:

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.


    Cooks’ note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.
 

3 comments:

  1. Oh my, does this look amazing. I cannot wait to make it. I am a chocolate lover but rarely make anything with chocolate since my DH will not touch chocolate. I have learned to share with my grown kidlets. I did make a chocolate cake this week which I posted pics of it on my most recent blog. I will post the recipe tomorrow. Thank you for sharing this recipe.

    Carolyn/A Southerner's Notebook

    ReplyDelete
  2. What a gorgeous tart! I'd have this for breakfast.

    ReplyDelete

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