Glazed Chocolate Tart by Colleen
I’ve made this tart twice in the past two weeks - it is still a big hit, but I have modified it (the crust and the glaze) over the years*. The filling is still the same. See updated recipe below.
"Whenever I make this, people immediately ask for the recipe."
I found it originally at Epicurious - the changes aren’t really enough to consider it a “new” recipe - just an improved version.
Whenever I make a chocolate cookie crust, I always use the Nabisco chocolate wafer cookies because they aren’t overly sweet.
The glaze in the original recipe was never enough to cover the tart completely. By bumping up the ingredients a little, you have enough to easily cover the whole tart. The recipe says not to glaze the tart if you make the recipe a day ahead, but I don’t think it really matters. I would glaze it the day it’s made. If you chill the tart, it makes glazes very tricky, as the glaze will firm up before you can get it to cover the whole tart. But if you do decide to glaze the tart on a different day, you really have to make sure the tart is at room temp before you glaze.
It’s really quite easy and people love it. It just has three distinct steps so it’s a little time consuming. Sometimes I make the crust the night before and then do the filling and glaze the next morning. It’s nice because it’s not overly sweet. The filling has no added sugar. But it’s rich and a little goes a long way. I usually serve with whipped cream. Creme anglaise works too.
Glazed Chocolate Tart
(adapted from epicurious.com)
Ingredients
For crust:
1.5 cups Nabisco chocolate wafer cookies, ground in a food processor
6 tablespoons unsalted butter, softened
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 teaspoon pure vanilla extract
1/4 teaspoon salt
For glaze:
3 tablespoons heavy cream
2 ounces bittersweet chocolate, finely chopped
2 teaspoons light corn syrup
4 teaspoons warm water
Equipment:
a 9-inch round fluted tart pan (1 inch deep)
Preparation
Make crust: Preheat oven to 350°F with rack in middle.
Blend together all ingredients and press evenly onto bottom and 3/4 inch up side of 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:
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.
Cooks' 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.
---Colleen
* originally posted Dec 2011
---Colleen
Glazed Chocolate Tart
(adapted from epicurious.com)
Ingredients
For crust:
1.5 cups Nabisco chocolate wafer cookies, ground in a food processor
6 tablespoons unsalted butter, softened
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 teaspoon pure vanilla extract
1/4 teaspoon salt
For glaze:
3 tablespoons heavy cream
2 ounces bittersweet chocolate, finely chopped
2 teaspoons light corn syrup
4 teaspoons warm water
Equipment:
a 9-inch round fluted tart pan (1 inch deep)
Preparation
Make crust: Preheat oven to 350°F with rack in middle.
Blend together all ingredients and press evenly onto bottom and 3/4 inch up side of 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:
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.
Cooks' 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.
---Colleen
* originally posted Dec 2011