Anywhoo...I made a tart the other day that I felt was worth sharing. I've been wanting to change things up a bit in the kitchen, so along with that and the reason that I just want to eat a bunch of chocolate, I decided that a chocolate tart would be the perfect fix.
**Warning....baking this will emit delicious smells that will be hard to resist and cats may want to sneak a bite!**
What You Need
Crust
- 9 honey graham crackers, crushed into tiny crumbs
*If you have a food processor, use that to make the crumbs! If not, you can be like me and put the crackers in a large Ziploc bag and take a rolling pin to it.
- 1/4 cup white sugar
- 5 tablespoons melted butter
Filling
- 1 1/4 cups heavy cream
- 8 ounces semisweet chocolate chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Glaze
- 2 tablespoons heavy cream
- 1 3/4 ounces dark chocolate chips (I used
- 1 teaspoon light corn syrup
- 1 teaspoon water
- Sea salt
What You Do
1. Preheat oven to 350 degrees. Stir together the cracker crumbs, sugar (1/4cup), and melted butter (5tbsp) until well incorporated. Press the mixture in a 9-inch tart pan. Bake for 10 minutes and let cool for 15 minutes.
2. In a small saucepan, boil the heavy cream (1 1/4cups). Once boiling, remove from heat and pour over semisweet chocolate chips (8oz) in a medium-sized bowl. Leave alone for 5 minutes, then stir until smooth.
3. In a small bowl, whisk together the eggs (2), vanilla (1tsp) and salt (1/4tsp) until combined, then stir into chocolate. Pour into the tart pan and bake for 18-22 minutes or until the filling is set 3 inches from the edge, but the center is still wobbly. Cool on a wire rack for 1 hour.
4. Microwave the heavy cream (2tbsp) and dark chocolate (1 3/4) ounces for 30 seconds. Stir until smooth. Then stir in corn syrup (1tsp) and water (1tsp) until incorporated. Pour over tart and tilt until the glaze completely covers the tart. Let cool for 1 hour.
5. When ready to serve, sprinkle some sea salt all over the tart. You'll only need a pinch or two and you're all set!
Keep in mind that you really don't need a whole lot of sea salt, because a little goes a long way. I've also found that the tart tastes even better when cold. So go ahead and refrigerate for a bit before you're ready to serve!
Recipe adapted from Yummly
