An extremely chocolatey, wonderfully smooth chocolate tart.

Ingredients:

Crust:

• 9 chocolate graham crackers (1 of 3 packages in the box I had), finely ground
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar

Filling:

• 1 1/4 cups heavy cream
• 9 ounces bittersweet chocolate, chopped
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Glaze:

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

Preheat oven to 350 degrees.

Stir together the crust ingredients and press evenly and firmly into the bottom and sides of a 9″ tart pan. Bake until firm, about 10 minutes, then remove and cool on a rack for 15-20 minutes.

Safer to move tart pans on something to provide stability.

To make the filling, bring the cream to a boil. While it heats, put the chocolate in a heat-safe bowl. Pour the boiling cream over the chocolate and let stand for 5 minutes. While you wait, whisk together the eggs, vanilla, and salt in a small dish.

Once the cream has sat, gently stir until smooth, then stir in the egg mixture.

Pour the filling into the cooled crust and bake until set about 3″ in from the edge, but still a bit jiggly in the center, 20-25 minutes.

Cool completely on a rack, about an hour, during which time even the center will set.

To make the glaze, bring the cream to a boil. This is obviously a real tiny amount of cream, so don’t take your eye off it for long! Remove from the heat and stir in the chocolate, then the corn syrup, then the water.

Pour the glaze into the center of the tart, then tilt it in all directions until evenly coated, then let stand another hour to set.

Gotta hold the thing together for travel!

Eeeexcellent!

Chocolate-Glazed Chocolate Tart

From Noble Pig.

Crust:

• 9 chocolate graham crackers (1 of 3 packages in the box I had), finely ground
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar

Filling:

• 1 1/4 cups heavy cream
• 9 ounces bittersweet chocolate, chopped
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Glaze:

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

Preheat oven to 350 degrees.

Stir together the crust ingredients and press evenly and firmly into the bottom and sides of a 9″ tart pan. Bake until firm, about 10 minutes, then remove and cool on a rack for 15-20 minutes.

To make the filling, bring the cream to a boil. While it heats, put the chocolate in a heat-safe bowl. Pour the boiling cream over the chocolate and let stand for 5 minutes. While you wait, whisk together the eggs, vanilla, and salt in a small dish. Once the cream has sat, gently stir until smooth, then stir in the egg mixture. Pour the filling into the cooled crust and bake until set about 3″ in from the edge, but still a bit jiggly in the center, 20-25 minutes. Cool completely on a rack, about an hour, during which time even the center will set.

To make the glaze, bring the cream to a boil. Remove from the heat and stir in the chocolate, then the corn syrup, then the water. Pour the glaze into the center of the tart, then tilt it in all directions until evenly coated, then let stand another hour to set.