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Gourmet’s Chocolate Glazed Chocolate Tart
In 2008, just before it closed forever, Gourmet magazine published the instructions on how to make this simple but gorgeous Chocolate Glazed Chocolate Tart. Simple, because it’s surprisingly quick and easy to make. And gorgeous because it’s dark and smooth and shiny, like the most perfect tart in the bakery case. (Photo: Andria Dilling)
In 2008, just before it closed forever, Gourmet magazine published the instructions on how to make this simple but gorgeous Chocolate Glazed Chocolate Tart. Simple, because it’s surprisingly quick and easy to make. And gorgeous because it’s dark and smooth and shiny, like the most perfect tart in the bakery case.
You will need a 9-inch round fluted tart pan (1 inch deep).
For the crust:
1 cup finely ground chocolate graham crackers or chocolate wafer cookies (not chocolate covered)
5 tablespoons unsalted butter, melted
¼ cup sugar
For the filling:
9 ounces bittersweet chocolate (not more than 65% cacao), chopped
1 ¼ cups heavy cream
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
For the glaze:
2 tablespoons heavy cream
1 ¾ ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
Make the crust:
Preheat the oven to 350 degrees and place the rack in the middle.
Stir together the cookie crumbs, melted butter, and sugar, and press evenly onto the bottom and ¾-inch up the side of the tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.
Make the filling:
Place the chopped chocolate in a medium bowl. Bring the cream to a boil, then pour it over the chocolate and let it stand for 5 minutes. Gently stir the chocolate and cream together until smooth. In another bowl, whisk together the eggs, vanilla, and salt, then stir it into the melted chocolate.
Pour the filling into the cooled crust. Bake until the filling is set about 3 inches from the edge but still wobbly in the center, 20 to 25 minutes. (The center will continue to set as the tart cools.) Cool completely in the pan on a wire rack, about 1 hour.
Make the glaze:
Bring the cream to a boil and remove from the heat. Stir in the chocolate until smooth. Stir in the corn syrup, then the warm water
Pour the glaze onto the tart, then use an offset spatula or the back of a spoon to coat the tart evenly. Let the tart stand until the glaze is set, about 1 hour.
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