Rich Chocolate Glazed Tart
|Chocolate graham cracker||9 , finely ground|
|Unsalted butter||5 Tablespoon, melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Bittersweet chocolate||9 Ounce, chopped|
|Pure vanilla extract||1 Teaspoon|
|Heavy cream||2 Tablespoon|
|Bittersweet chocolate||3⁄4 Ounce, finely chopped|
|Light corn syrup||1 Teaspoon|
|Warm water||1 Tablespoon|
Making the 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.
Making the 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.
Making the 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.
Tart is best the day it is made. This tart can be made without the glaze one day ahead and chilled. Bring to room temperature just before glazing it.
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