Chocolate Glazed Chocolate Tart

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.

 

Recipe: Gourmet Magazine