Serves 8 to 10
- Active time:30 min
- Start to finish:2 3/4 hr (includes cooling)
September 2008
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we’ve come across in a long time.
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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
-
9
oz
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 3/4
oz bittersweet chocolate, finely chopped
-
1
teaspoon
light corn syrup
-
1
tablespoon
warm water
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.
