Monday, March 23, 2009

Chocolate-Glazed Chocolate Tart

I attended a neighborhood womens' wine tasting event last night. The theme was France. Therefore, I felt compelled to make a French dessert. I found a recipe by Paul Grimes that was in Gourmet Magazine. It looked awesome. It tasted really good, too. My friend V told me that it was really rich and chocolaty but not too sweet. That was her take on it. I agree. A few of the elements of this recipe did not work for me. I would make it again with some changes. First of all, I don't own a 9-inch round fluted tart pan with a removable bottom and probably never will. I do own a ceramic 9-inch round fluted tart pan so I opted to use that. It was heavy to tote around to the event but it didn't change the taste of the tart in any way. The next thing I want to mention is the crust. I think it needed several more than the 9 chocolate graham crackers that the recipe calls for. Next time I am going to use 12 chocolate grahams and another tablespoon or two of the melted butter. I had read in the comments of the recipe that the crust "fell short" so I guess this is what they meant. It just didn't fill the pie pan to make a real crust around the sides. I don't think it mattered much except for the "look" of the tart. Then when I started making the glaze, I realized it wasn't thin enough. It didn't really spread well. Again, next time I would definitely make the glaze thinner with more cream and corn syrup. It tasted fine though. It was not a difficult dessert to make. I made it when I got home from a day at work. Fortunately for me the event didn't start until 8:00 pm so I had some time to let the tart sit. I think everyone at the event was on a diet so there was a lot left of the tart. I sent some home with V for her husband and daughter. I was even able to take a piece home for B and D to taste. It is something like a brownie or a flourless chocolate cake with a rich dark chocolaty taste. Give this recipe a try when you have a "yen" for chocolate. I guarantee it will hit the spot.

Serves 8 to 10
Active Time: 30 Minutes
Start to Finish: 2-3/4 hours (includes cooling)


9 (5- by 2-1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar


1-1/4 cups heavy cream
9 oz bittersweet chocolate (not more than 65% cocoa if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

2 tablespoons heavy cream
1-3/4 oz bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

EQUIPMENT: a 9-inch found fluted tart pan (1 inch deep) with removable bottom


Preheat oven to 350 degrees with rack in middle.

Stir together all ingredients and press evenly into bottom and 3/4 inch up the side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.


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.


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 so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

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


The Creative Cook