Yield: 8 to 10 servings
Prep time: 30 min Total time: 2 3/4 hr (includes cooling)
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) Dick Taylor Baking Chocolate, 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) Dick Taylor Baking 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.
Tart is best the day it is made but can be made 1 day ahead and chilled. Bring to room temperature before serving