This tart is so simple yet so rich and decadent. A chocolate lovers dream! Insanity on a plate!
It’s so ridiculously simple and the presentation is fabulous! It’s almost embarrassing to say how little time this takes to make. I challenge you to skip that tired old apple pie and serve one of these tarts this holiday season. You’re family and guests will thank you.
Listen, if you’ve been hanging out with me for a while you know about my love affair with chocolate. In all forms. I’ve yet to meet a chocolate I didn’t like.
I would wrestle my own babies down the for last piece of dessert. I used to steal the mini chocolate bars from their Halloween bags. I have been carrying around a bag of Lindt Truffles in my purse for two weeks and I sneak pieces when I’m driving to work. I hoard it.
I have no shame.
I topped mine off with an easy Pistachio Brittle and some sweetened whipped cream but you could easily skip the candy and opt for some fresh berries instead. The sweetened cream cuts the richness of the chocolate. It’s essentially a truffle tart with a chocolate crust that gets even better the next day. Quality chocolate is a must here dessert lovers. When I had the bakeshop, we used the best we could get. In brownies, cakes and ganaches it makes all the difference in the world.
Are you a chocolate lover like me? What’s your epic chocolate dessert? Enjoy,
Chocolate Glazed Tart
*adapted from Epicurious.com
For the Crust:
- 6 tablespoons unsalted butter, melted
- 2 cups chocolate graham crumbs
For the filling:
- 1 1/4 cups heavy cream
- 9 ounces bittersweet chocolate, chopped
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
For the glaze:
- 4 tablespoon heavy cream
- 3 1/2 ounces bittersweet chocolate, finely chopped
- 2 teaspoons light corn syrup
- 2 tablespoons warm strong coffee
- a 9-inch round fluted tart pan or a springform pan
- Stir together the melted butter and chocolate crumbs and press evenly onto bottom and 1 inch up side of pan. Bake until firm, about 10 minutes. Cool on a rack while you prepare the filling.
- Bring the cream for the filling almost 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 the filling into crust and bake for about 25 minutes – the center will be slightly wobbly but the outside will feel set.Cool completely in pan (about 2 hours).
- Bring cream for the glaze almost to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup and coffee. Immediately pour glaze onto tart and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
- Serve with sweetened whipped cream and berries.
I found the easy Pistachio Brittle recipe here.