Foto: RecipeGirl
Ingredients
- 1 cup finely ground chocolate graham crackers ((about 9 whole crackers))
- 5 tablespoons unsalted butter, (melted)
- ¼ cup granulated white sugar
- 9 ounces bittersweet chocolate, (chopped (can use combo of bittersweet and dark))
- 1¼ cups heavy whipping cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons heavy whipping cream
- 1¾ ounces bittersweet chocolate, (finely chopped)
- 1 teaspoon light corn syrup
- 1 tablespoon warm water
Steps
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Preheat the oven to 350 degrees F. In a medium bowl, stir together all of the crust ingredients and press evenly and up the sides of 9-inch-round fluted tart pan. Bake for 10 minutes, or until firm. Cool on a rack for 15 minutes before filling.
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Place the chopped chocolate in a large bowl. In a small saucepan, bring the cream just to a boil, then pour over the chocolate in the bowl and let stand for 5 minutes. Stir together until smooth. In a separate bowl, whisk together the eggs, vanilla and salt. Whisk the egg mixture into the melted chocolate. Pour the filling into the cooled crust. Bake about 20 minutes, or until the filling is set. Cool completely on a rack, about 1 hour.
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In a medium saucepan, bring the cream to a boil. Remove from heat and stir in the chocolate until smooth. Stir in the corn syrup, then warm water. Pour the glaze onto the tart, then tilt and rotate the tart so the glaze coats the top evenly. Let stand until the glaze is set, about 1 hour.
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Serve individual slices with whipped cream or ice cream.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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