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!
*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.