Saturday, February 19, 2011

Valentine's day Chocolate Tart

I realize it is a little late for a valentine's post unfortunately the time to put fingers to keys to get this recipe in just did not come between my making this decadent rich dessert and the day actually passing. None the less you can make any day romantic and special by making this tart! Even if it is just for your other soul mates- your girlfriends (women everywhere thank you Carrie Bradshaw!)

I found this on my favorite recipe web site - epicurious. It was originally from Gourmet magazine's September 2008 issue.

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 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:
  • 2 tablespoon heavy cream
  • 1 3/4 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water

  • a 9-inch round fluted tart pan (1 inch deep)

Make crust:
Preheat oven to 350°F with rack in middle.
Stir 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:
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.

My experience making this dish found it to be much easier than expected. I do suggest that you make sure the graham crackers a ground VERY VERY fine and I would use more butter than they suggest my crust crumbled to easily. Pack it in very well and definitely let it cool the whole way. I may even suggest (GASP!!) purchasing the chocolate crust. I know this pretty much goes against everything I love about cooking but a nice strong crust can really let the filling shine!

Good luck and good eating!

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