This recipe has been featured in a post on The Recipe Girl blog: Prize Winning Pie Contest Recipes!
Yield: 10 to 12 servings
Prep Time: 30 min
Cook Time: 20 min
For serious chocolate lovers only.
1 cup of finely ground chocolate graham crackers (about 9 crackers)
5 Tablespoons unsalted butter, melted
1/4 cup sugar
9 ounces bittersweet chocolate, chopped (or use a combo of bittersweet & dark)
1 1/4 cups heavy whipping cream
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 Tablespoons heavy whipping cream
1 3/4 ounces bittersweet chocolate, very finely chopped
1 teaspoon light corn syrup
1 Tablespoon warm water
Prepare crust: Preheat oven to 350 degrees F. Stir together all crust ingredients and press evenly and up the sides of 9-inch-round fluted tart pan. Bake 10 minutes, or until firm. Cool on a rack for 15 minutes before filling.
Prepare filling: Place chopped chocolate in a bowl. In a small saucepan, bring cream just to a boil, then pour over chocolate in the bowl and let stand for 5 minutes. Stir together until smooth. In a separate bowl, whisk together eggs, vanilla and salt. Stir into melted chocolate. Pour filling into cooled crust. Bake about 20 minutes, or until filling is set. Cool completely on rack, about 1 hour.
Prepare glaze: Bring cream to a boil. Remove from heat and 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.
*If you’re unable to find the chocolate type of graham crackers, use regular and add about 2 Tablespoons cocoa powder
*This tart is best when eaten the day its made, but can be made (without glaze) 1 day ahead and chilled. Bring to room temperature before glazing.
*Pipe whipped cream on top & add desired garnishes… berries for summer, candy corn for fall, or just a few chocolate jimmies.
Source: RecipeGirl.com (Adapted from Gourmet)