Recipe by Bev
Another seriously delicious chocolate concoction from Gourmet Magazine. Special Equipment needed: a 9-inch round fluted tart pan (1 inch deep) with removable bottom
Top Review by KK
I made this recipe tonight using the Gourmet issue from which it came. This is a fabulous dessert. A few hints are helpful, though - make the sides as high as you can or all of the filling will not go in without spilling over. Don't overfill - it's better to discard the extra filling (or lick the bowl if you're comfortable eating raw eggs). My store didn't have chocolate graham crackers, but Chocolate Teddy Grahams worked just fine. Also, instead of using warm water in the glaze, I warmed the corn syrup with Chambord in a shot glass for 20 seconds in the microwave and it worked very well. Very subtle, yet the Chambord gave it a great flavor. I expect to also try Grand Marnier at some point, and either Peppermint Schnapps or Creme de Menthe next Christmas (I'm a little worried about the dark green color, though, so the schnapps will be my first choice). The glaze thickens quickly while you are scraping the last drops out of the pan, and you may not be able to tilt the tart fast enough to spread it evenly by that method - never fear, just use a small offset spatula or similar tool. I'm an obsessive dessert maker, and this is one of the best I've ever made. It's so easy it feels like you've cheated. This is a 'must make' recipe!! KK
- 9 chocolate graham crackers, finely ground (not chocolate-covered)
- 5 tablespoons unsalted butter, melted
- 1⁄4 cup sugar
- 1 1⁄4 cups heavy cream
- 9 ounces bittersweet chocolate, chopped (not more than 65% cacao if marked)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon salt
- 2 tablespoons heavy cream
- 1 3⁄4 ounces bittersweet chocolate, finely chopped
- 1 teaspoon light corn syrup
- 1 tablespoon warm water
Directions See How It's Made
- Make The Crust:.
- Preheat the oven to 350°F with rack in middle of oven.
- Stir together all crust ingredients and press evenly onto bottom and 3/4 inchs up side of tart pan.
- Bake until firm, about 10 minutes.
- Cool on a cooling rack 15 to 20 minutes.
- Make The Filling:.
- Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes.
- Gently stir until smooth.
- In another bowl whisk together eggs, vanilla, and salt, 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 cooling rack, about 1 hour.
- Make glaze:.
- Bring cream to a boil and remove from heat.
- Stir in chocolate until smooth, then 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: Best to serve the tart the day it is made. However it can be made, without the glaze, 1 day ahead and chilled. Bring to room temperature before glazing to serve.