Chocolate-Glazed

Chocolate Tart

February 9 2020

It's hard for me to decide which dessert to choose when I want to make something special, but if the driving factor is CHOCOLATE, then this is the dessert.

This Chocolate-Glazed Chocolate tart is decadent, rich and crazy good!  The filling is like eating a chocolate truffle, and the crumbly cookie crust is absolutely delicious!  I love to make it in mini tart pans (hearts are adorable for Valentine's Day) but it works beautifully in an 9" round tart pan as well.

A couple of points to note:  This tart can be made a day ahead (without adding the glaze) and then glazed the day you are going to serve it, so that it is a no-fuss dessert when you are entertaining.

As well, besides the crust, it is a flourless dessert.  I'm sure you can find a gluten-free chocolate graham cracker to substitute in for the regular ones if gluten is a problem.

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Chocolate-Glazed

Chocolate Tart

(Recipe by Gourmet)

Makes 8 to 10 servings

Prep Time:  30 minutes

Total Time:  2 3/4 hours (includes cooling time)

 

For crust:

9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground 

5 tbsp unsalted butter, melted

1/4 cup sugar

 

For filling:

1 1/4 cups heavy cream

9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped

2 large eggs

1 tsp pure vanilla extract

1/4 tsp salt

 

For glaze:

2 tbsp heavy cream

1 3/4 ounces bittersweet chocolate, finely chopped

1 tsp light corn syrup

1 tbsp warm water

 

Equipment:

a 9-inch round fluted tart pan (1 inch deep) or 6 mini tart pans

 

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 tart pan. Bake until firm, about 10 minutes. If using mini pans, place them on a baking sheet prior to baking.  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 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.

 

Chef’s Note:

Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

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