So this week, I celebrated my birthday by making a Chocolate Tart.
Except this isn't just any Chocolate Tart, because, well, just look at it. Tell me that doesn't look sinfully rich and chocolate-y. This is serious chocolate business here, folks.
We start out with a Chocolate Graham Cracker crust, with some espresso powder added in for enhanced chocolate flavor. Tasty, but pretty innocent. Only then, we get more bold and pour in a ganache-based chocolate filling, which is so creamy, dark and decadent that you couldn't possibly ask for anything more. After that we just get crazy, topping it all off with a ganache-based, espresso-spiked glaze that produces such a glorious glossy finish you won't want to ruin it by slicing your first piece. But then you'll go ahead and slice it anyway, because how can you resist?!
And that is why I must love myself - because I treated myself to this.
This Chocolate Tart seems more like something I'd expect to see in an upscale bakery or a high-end restaurant than in my own kitchen, because it's that luxurious. The fact that it did come out of my kitchen makes me so, so happy, because, essentially, this can be mine at any time. Except not really, because I have to practice some self-control, right? But for now, I have an excuse to eat this extremely extreme Chocolate Tart, and I'm so not passing it up.
Neither should you.Print
This rich and luxurious Chocolate Tart is a dark chocolate lover's dream, and with its beautiful, shiny chocolate glaze, it makes a grand appearance on the dessert table!
- Yield: one 9-inch tart 1x
- 9 chocolate graham crackers (5"x 2.5" each)*
- ¼ cup granulated sugar
- 1 tablespoon espresso powder
- 5 tablespoons butter, cubed, plus more for buttering pan (if needed)
- 1 ¼ cups heavy cream
- 1 ½ cups bittersweet chocolate baking chips, or 9 ounces bittersweet chocolate, chopped**
- 2 eggs
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- ⅓ cup bittersweet chocolate baking chips, or 2 ounces bittersweet chocolate, chopped**
- 1 teaspoon light corn syrup
- 1 tablespoon hot espresso or strongly-brewed coffee
To Make the Crust:
- Preheat oven to 350 F. Break up graham crackers into smaller pieces and process to a fine consistency in a food processor. Pulse in sugar and espresso powder. Add cubed butter and pulse until the mixture is crumbly with no chunks/pieces of butter visible. Press into a 9" tart pan, making a packed, even layer of crust. (I had to use a 9 ½" pyrex pie dish. If you go this route, butter the pie dish.) Bake for 10 minutes, and then cool for 15-20 minutes.
To Make the Filling:
- Bring 1 ¼ cups heavy cream to a boil by microwaving for about 4 minutes on medium power, stirring briefly every minute. Pour boiling cream over the chopped chocolate in a large bowl. Let sit for 5 minutes. Meanwhile, in a separate bowl, whisk together the eggs, vanilla, and salt. Whisk chocolate and cream together until smooth, and then slowly add egg mixture, whisking in as your pour, until smooth. Pour the filling into the tart and bake at 350 F for another 18-25 minutes, until the edges are set up to 3 inches in but the center of the tart is still wobbly. (If you're unsure about this, I would just recommend not baking any longer than 25 minutes). Let tart cool for 1 hour.
To Make the Glaze:
- Bring remaining 2 tablespoons heavy cream to a boil by microwaving for 45-50 seconds on medium power. Pour over chopped chocolate in a small bowl and stir until smooth (if possible). Add corn syrup and hot espresso/coffee and continue to stir until the mixture is smooth. Pour over the cooled tart, tilting the pan around as you go to spread the glaze evenly over the entire tart all the way up to the crust. The faster you can get the pan tilting, the easier it will be for the glaze to spread around. Let the tart cool for 1 hour, then serve and enjoy.
*To keep this recipe gluten-free, use gluten-free chocolate graham crackers
**I used Ghirardelli Bittersweet Chocolate Baking Chips, which have a cocoa content of 60%.
The tart is, of course, at its best the first day, but it is still delicious on following days. Store in refrigerator, covered with plastic wrap, and bring to room temperature before serving again. Cut each slice with a hot, clean knife for best results. Although I haven't tried it myself, Gourmet magazine also notes that you can make the tart a day ahead of time, chill it overnight, and glaze it the second day after bringing back to room temperature.