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.

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

FOR CRUST:

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

FOR FILLING:

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

FOR GLAZE:
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

MAKE CRUST:

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.

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:

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.

Enjoy!

The Creative Cook

GOOSEBERRIES

I now know more than I ever thought I would ever know about gooseberries. I learned from my mother that they can be purchased at our local grocery store. I still don't know when they are in season but I'm sure she will tell me! My sister sent me the following information:

"The gooseberry is a small round fruit that comes in hundreds of varieties. Most plant experts suggest the earliest cultivators of gooseberry plants were in Northern Africa. However, the gooseberry is now grown widely throughout Northern Europe and in North America.

The fruit itself is usually comparable in size to blueberries. Gooseberries can be round, oblong or teardrop shaped depending upon their variety. They also come in a delightful color range, from green to red to purple. The interior flesh of the berry will match the color of the skin, but has a slightly translucent appearance.

Most liken the unripe gooseberry in taste to a sour grape. The ripened gooseberry is harder to find, but is often compared to the Muscat grape in flavor. Since it is difficult to obtain riper gooseberries, the fruit is often used with sugar in dessert recipes.

The gooseberry definitely responds well to baking and sugaring. Gooseberry tarts and pies are common. Similarly gooseberries may be added to the many baked puddings in place of raisins or currants. They also can be stewed, or used in crunches or cobblers. If one can obtain ripe gooseberries, many prefer simply eating them raw, or adding them to fruit salads. They also provide interesting texture and taste in green salads."

I am definitely going to have to look for them at the grocery store. I may not buy them but I'm going to have a good look at them so I can't say I never saw a gooseberry! Now I even know a recipe to use them in, if I want to. The name just sounds a bit weird to me. I am not sure I could eat a berry called a "gooseberry". It sounds a little like goose poop. But maybe that is just me.

I guess I should try to "think outside the box" -- the blueberry/raspberry/strawberry box that is!


Enjoy!



The Creative Cook