Savor the indulgent combination of flavors in this Chocolate Tart, as the crispy chocolate graham cracker crust harmoniously blends with the rich, velvety filling. Made with high-quality chocolate, the filling offers a smooth, deep cocoa flavor that is both luxurious and comforting. Topped with a glossy chocolate glaze, it adds a delightful touch of sweetness and visual appeal. This deliciously elegant dessert is perfect for sharing with loved ones or enjoying on your own, promising a satisfying and memorable chocolate experience.
9 chocolate graham crackers (not chocolate-covered), finely ground (1 cup, 136g)
5 tablespoons (71g) butter, melted
1/4 cup (50g) sugar
1 1/4 cups (290ml) heavy cream
9 ounces (255g) chocolate couverture, chopped
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
¼ cup (57ml) heavy cream
1 tablespoon corn syrup or brown rice syrup
2 ounces (57g) chocolate, chopped or shredded
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 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 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.
Bring cream and syrup to a simmer and remove from heat. Add chocolate and let sit, covered, for a 3 minutes. Whisk mixture gently until smooth. Pour glaze onto tart and spread evenly. Let stand until glaze is set, about 1 hour. Bring to room temperature before serving.
Tart is best the day it is made but can be made 1 day ahead and chilled.