Holy crackers y’all.
No joke, this is probably the most amazing tart I have ever tasted. It literally knocks you down. Usually I write a post about a recipe a day or so after I make it-just out of habit more than anything else-but instead here I sit, the day that I made this tart, gushing like there’s no tomorrow.
As I munched on my umpteenth bite of this rich, chocolate-y delight just a few minutes ago, I blinkingly wondered at how something so deceptively simple-mostly just chocolate and cream-could be so decadent and so scrumptious. How a thin chocolate glaze over a basic chocolate filling, encrusted with chocolate graham crackers can obliterate all cohesive thought from my brain. Perhaps it’s for that exact reason why I can’t articulate what makes this tart so ridiculously good. It just is.
As much as I hate to direct your attention away from this borderline transcendental dessert, I do have a little tidbit of news for you. In the coming week or so, I will be having my very first giveaway! Rather than tell you outright what I’ll be giving away, I choose instead to give you two hints in the form of recipes. Today’s recipe is my first hint as to what I’m giving away, another recipe will follow in a few days with another clue, and then we’ll have the giveaway soon after. Am I being difficult? Perhaps a bit capricious? Absolutely. It’s much more fun that way.
While you ponder away at what delightful treat awaits you, I highly suggest that you commit this recipe to memory and allow it to permeate your every foodie dream.
First off, grab some chocolate graham crackers.
Preferably in animal shapes.
Then grind ‘em up in a food processor until they’re crumbly-fied.
Or you can pop them in a Ziploc and whack them with a rolling pen.
Next add some sugar.
Then some butter.
And stir it all together.
This stuff is delicious…I’ve been told.
Take that little mixture and press it into a tart pan.
Or cake pan if you recently discovered that your only tart pan is rusted. Blech.
Pop that in the oven for 10 minutes and allow it to cool.
While that bakes, get started on the filling. First, chop up 5 ounces bittersweet chocolate and 4 ounces semisweet chocolate.
The original recipe only called for bittersweet, but I thought it’d be nice to have a mix.
Heat some heavy cream to a gentle boil and pour it over the chocolate chips, stirring gently to melt.
It turns out like this…
After you’ve regained consciousness, combine two eggs, vanilla, and a bit of salt in a small bowl.
Then add that eggy business to the melted chocolate, stirring to combine.
Now grab your cooled crust…
And pour in that lovely chocolate mixture.
Stay with me people! Do. Not. Faint.
Bake for 20 to 25 minutes and allow it to cool thoroughly. Once cooled, pour the glaze on top. (I was in a hurry when I made the glaze and didn’t take any pictures.)
You’ll forgive me when you try this tart.
P.S. How do ya like the bigger photos? I feel like an HTML goddess.
Triple Chocolate Tart
Recipe adapted from “Chocolate Glazed Chocolate Tart” by Paul Grime, Gourmet Magazine, September 2008
1 cup finely ground Chocolate Graham Crackers
5 tablespoons Unsalted Butter, melted
¼ cup Sugar
1 ¼ cups Heavy Cream
5 ounces Bittersweet Chocolate (no more than 65% cacao), finely chopped
4 ounces Semisweet Chocolate, finely chopped
2 large Eggs
1 teaspoon pure Vanilla Extract
¼ teaspoon Salt
2 tablespoons Heavy Cream
1 ¾ ounces Bittersweet Chocolate, finely chopped
1 teaspoon light Corn Syrup
1 tablespoon warm Water
Preheat oven to 350 degrees with a rack in the middle of the oven.
Stir together all ingredients and press evenly into the bottom and up the sides of a 9-inch tart pan. Bake until firm, about 10 minutes. Cool for 10 to 15 minutes.
Bring the cream to a gentle boil, then pour over chocolate in a medium bowl and let stand for 5 minutes. Gently stir until smooth and melted. Whisk together eggs, vanilla, and salt in another, smaller bowl, then stir into melted chocolate.
Pour the filling into the cooled crust. Bake until the filling is set, but the center is still a bit wobbly, about 20 to 25 minutes. The center will continue to cook as the tart cools. Cool completely in the pan, about 1 hour.
Bring the 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 the glaze coats the top evenly. Let stand until the glaze is set, about 1 hour.
Serve immediately and bask in your culinary brilliance. (It’s also fabulously good served cold).