I’ve never been one to truly perfect nor master the art of baking a cake, cupcake, or tart. For some peculiar reason unknown to me (besides my pathetically undisguised clumsiness), I am never able to successfully create the highly sought after, flawlessly decorated baked good. The answer or solution to this cosmetic problem eludes me, leaving me perplexed and rather distraught. I earnestly flip through pages of Bon Appétit and trustfully scroll through various credible food blogs for some sort of fool-proof recipe or method that I may follow precisely to elicit even the most remote, but nevertheless attractive, imitations to absolutely no avail. For example, most recently, when I tried to make Chocolate Soufflé Cupcakes with Mint Cream (per previous post), the Mint Cream was runny and definitely not thick enough to be a necessary or heck, even acceptable cupcake topping. It’s a curse that I am ostensibly working very hard to lift off of myself.
And, despite the fact that Valentine’s may be quite over to the dismay of some and delight of others, it’s still February and to my understanding, that still means it’s the month for Chocolate.
Though I have definitely been making earnest attempts at honing my skills in the kitchen (more specifically, those of baking and making food more attractive to the eyes), I found a luscious chocolate tart recipe that requires very little decorating skills, thank God. It’s relatively simple and straight-forward, requiring no extraordinary baking skills or equipment, except for maybe a 9-in fluted tart pan, which I consider pretty amazing.
If you love chocolate, want to impress people, and aren’t the fanciest baker around, this recipe is for you. The tart is rich and creamy, almost like a ganache in flavor and texture. The chocolate glaze adds an extra sweetness to the depth of chocolate flavor in the filling and the chocolate Teddy Graham crust adds the balancing crisp and crunchy texture against the luxuriously thick and silky glaze and filling. My mouth is watering as I speak type. Point-blank, there really isn’t too much else out there more heavenly than a piece of this tart.
Chocolate Glazed Chocolate Tart
Adapted from Gourmet (September 2008)
Chocolate Teddy Grahams, finely ground (1 cup to 1 1/4 cups)
5 tbspns unsalted butter, melted
1/4 cup sugar
1 1/4 cups heavy cream
6 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
3 ounces semi-sweet chocolate, chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 tbspns heavy cream
2 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tbspn warm water
Preheat oven to 350°F with rack in middle.
Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust over shallow baking pan (in case some of the liquid filling seeps out). Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Bring 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 glaze coats top evenly. Let stand until glaze is set, about 1 hour.
*Note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.