Chocolate Tart

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



Make crust:

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

Make filling:

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.

Make glaze:

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



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