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Triple Chocolate Truffle Tart

yield: 1 (9-inch) tart pan
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Special Equipment

  • one 9-inch tart pan

Ingredients

For the Chocolate Crust

    (makes slightly more than what's needed for a 9-inch tart pan)

    • 2 cups chocolate graham cracker crumbs, finely ground
    • 10 tablespoons unsalted butter, melted
    • 1/2 cup granulated sugar

    For the Chocolate Truffle Filling:

      (makes enough to fill a 9-inch tart pan)

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

      For the Chocolate Glaze

        (makes enough to top a 9-inch tart)

        • 2 tablespoons heavy cream
        • 1 3/4 ounces bittersweet chocolate (not more than 65% cacao if marked), finely chopped
        • 1 teaspoon light corn syrup
        • 1 tablespoon warm water

        Instructions

        For the Chocolate Crust

        • Preheat the oven to 350 (F), with rack in middle.
        • Stir together 2 cups chocolate graham cracker crumbs, 10 tablespoons melted butter, and 1/2 cup granulated sugar until combined.
        • Press the mixture evenly onto bottom and sides of the tart pan; don't worry if you have crumbs leftover! This recipe makes extra. Save for another day, or sprinkle on top of the tart when finished.
        • Bake until firm, about 10 minutes. Cool on a cooling rack for 15 - 20 minutes.

        For the Chocolate Truffle Filling

        • Bring 1 1/4 cups heavy cream to a boil, then pour over 9 oz. bittersweet chocolate (in a medium bowl) and let stand 5 minutes. Use a rubber spatula to gently stir together until smooth and the mixture is a uniform dark brown color.
        • Whisk together 2 eggs, 1 teaspoon vanilla, and 1/4 teaspoon salt in another bowl, then stir into cream and chocolate mixture until well combined.
        • Use a rubber spatula to pour the mixture into the cooled crust. Bake untill filling is set about 3 inches from the edge but the center is still wobbly, about 20 - 25 minutes. (The center will continue to set as the tart cools.) Cool completely in pan on rack before making the chocolate glaze.

        For the Chocolate Glaze

        • Bring 2 tablespoons heavy cream to a boil and remove from heat. Stir in 1 3/4 oz. bittersweet chocolate until smooth. Stir in 1 teaspoon corn syrup, followed by 1 tablespoon warm water. Continue mixing together until the consistency is even.
        • Once the glaze is ready, pour glaze onto tart, then tilt and rotate tart so that the glaze coats top evenly. You can also use an offset spatula to spread out the glaze and make patterns like I did. Let stand until glaze is set, about 1 hour.

        Notes

        Adapted fromĀ Epicurious