Chocolate Glazed Chocolate Tart
Published on www.evilshenanigans.com - 3/23/09
A few nights ago my husband and I had the opportunity to have dinner with a very old friend. We had not seen him in a very long time and during our time apart he had gotten married to a lovely doctor who brought to the marriage her beautiful daughter. A year and a half ago they had an adorable daughter of their own. His family is beautiful. He is very lucky!
He invited us to meet his new family and, of course, we agreed. I asked what I could bring for dessert, as that is kind of my thing, and he said anything chocolate. SCORE! So, for the girls I made a batch of Cream Filled Cupcakes, and for the adults I made a Chocolate Glazed Chocolate Tart.
This tart is incredibly easy to make, it looks spectacular, tastes like chocolate heaven, and as our friend's wife commented it would be the perfect canvas for experimenting with different flavors. We all agreed raspberry, orange, and mint would be lovely. I also think some ground toasted hazelnuts in the filling would be nice for flavor and texture.
I did make a few changes to the original recipe. I could not find the chocolate graham crackers, which I have seen before but not this visit to the store, so I used chocolate wafer cookies. Because they grind up finer than graham crackers I used more crumbs but I did not increase the butter. It did not need it. I also reduced the sugar because chocolate wafer cookies are quite sweet on their own.
If you have someone you want to treat may I recommend this tart? It is divine!
Chocolate Glazed Chocolate Tart Serves 10
For the crust:
1 1/2 cups ground chocolate cookies
5 tablespoons unsalted butter, melted
2 tablespoons sugar
For the filling:
1 1/4 cups heavy cream
9 ounces bittersweet (no more than 65%) chocolate, chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For the glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
Begin by mixing the cookie crumbs, butter, and sugar well and press it into a 9-inch round fluted tart pan. Press the filling up the sides of the pan. If you have a tart pan with 1″ sides only press it up 3/4 of the way. (My tart pan has short sides, so I carried it to the top)
Bake at 350F for 10 minutes. Allow to cool while you prepare the filling.
Heat the cream in a heavy pot over medium heat until it bubbles around the edges. Pour it over the chopped chocolate and allow to sit for three minutes, then stir until it is well mixed and all the chocolate is melted.
In a small bowl mix the egg and vanilla. Pour it into the melted chocolate and mix well.
Pour it into the prepared curst.
Gently tap the tart to break any air bubbles.
Place on a sheet pan and bake the tart for 20 minutes, or until the edges are just set and the center is still slightly wobbly. Allow to cool for an hour.
As it cools make the glaze.
Heat the cream until it simmers and pour over the chocolate. Stir to melt, then add the corn syrup and water. Mix well. Pour over the cooled tart, and gently tilt the tart to spread the glaze to the edges. Let set for an hour at room temp before serving.
Comments
I know it won't be as rich and quite as creamy, but would this work using 1% milk? I really want to keep the fat level down. Or would it just seem like thin chocolate pudding in a crust?
Your presentation is terrific - thanks for the idea!
Marni
You could try to make it with low fat milk, but I can't guarantee it will set-up. I imagine it would ... it would just be less rich because the thickening comes from the eggs. But I have not tried it with lower fat milk so I really can't be sure. If you do, let me know how it turns out!
That's what I figured too. I probably won't get to try this for a month or so, but it does look good!
all these awesome recipes. I absolutely LOVE dark chocolate. Ahh..with a few raspberries sprinkled atop...I'm going to have to make a folder just for your goodies.
Thanks,
Betty
I also love dark chocolate. This was SO good!
Gothicgirl, you are going to be the death of me. I don't hardly ever make deserts but this one looks delicious. You don't mention it but do you bake this at the same 350F that the shell gets baked in?
Do you have a brand of chocolate you like? We have Godiva and I think Cadbarry along with Herseys but other than price I wouldn't know one from the next. We do love dark chocolate!
Thanks gg,
Eric
Eric,
Yes, it is the same 350 oven.
I have a preference for either valrhona or scharffenberger, but they can be expensive. I almost always use 62% or higher. I never go over 82% for desserts.