Chocolate Glazed ChocolateTart
The day before Christmas and I have so many things to prepare today for Christmas Eve dinner and Christmas day festivities. I wanted to bake another dessert and found this dessert in Epicurious and thought I would try it. This a chocolate lovers delight, delicious, elegant, smooth, very creamy, decadent, and easy chocolate dessert.
- 1 cup chocolate graham crackers, finely ground
- 1 stick unsalted butter, melted
- 1/4 cup sugar
- 1 1/4 cups heavy cream
- 9 ounces bittersweet chocolate, chopped
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoon heavy cream
- 1 3/4 ounces bittersweet chocolate, finely chopped
- 1 teaspoon light corn syrup
- 1 tablespoon warm water
Preheat oven to 350 degrees F.
For the crust, sift together all ingredients and press evenly onto bottom of a 9-inch round fluted tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.
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 for 20 to 25 minutes. Cool completely for about 1 hour.
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.
Baker’s note: The original recipe called for 5 tablespoons butter and I noticed that the crust was too crumbly. I decided to use my graham crust recipe for cheesecake.
Ciao for now!!!