Decadent Chocolate Tart

Photo of Decadent Chocolate Tart on a countertopChocolate Decadence
It’s no secret that I have a sweet tooth. I like desserts of all kinds—but I do have a bit of a preference for fruity desserts. Except when I don’t.

When handed a dessert menu at a restaurant I will scan the entire list of offerings. I look for the fruity one first, then the carb-y one. (I’m looking at you, bread pudding.) There is almost always something chocolatey. And, although I love chocolate, it’s usually my last choice. There are occasions however when nothing but chocolate will do.

When I am in the mood for a chocolate dessert, I need some serious chocolate. I don’t mean something with a little chocolate in it or a few chocolate chips. I mean I need some seriously deep, death-by-chocolate flavors. I want decadence. I want something that requires coffee or some other beverage to cut the richness. And, don’t even think about stealing a bite. There will be no sharing. You need to order your own.

This Decadent Chocolate Tart is the exact type of chocolate dessert I mean. It’s gorgeous in its simplicity. It’s dark and rich and the shiny ganache on top dares you to swipe your finger through it. You could also make it in smaller individual tarts if, like me, you don’t want to share.

Decadent Chocolate Tart Recipe
Adapted from Epicurious
Yields 8-10 Servings

For the crust
1 or 2 9-ounce boxes of Nabisco chocolate wafers, finely ground, (enough to make 1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar

For truffle filling
1-1/4 cups heavy cream
9 ounces bittersweet chocolate (65% is best), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For the ganache
2 tablespoons heavy cream
1-3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Make the crust
Preheat your oven to 350°F with one rack in the middle of the oven.

Stir together all the crust ingredients and press the dough evenly onto the bottom of A 9-inch, fluted tart pan that is 1-inch deep. Continue pressing the dough until it is 3/4-inch up the sides of the pan.

Bake the crust until it is firm (about 10 minutes). Cool the crust in the pan on a rack for 15 to 20 minutes.

Make the truffle filling
Bring the heavy cream to a boil, then pour it over the chopped chocolate into a bowl. Allow it to stand for 5 minutes. Gently stir the mixture until it is smooth.

Whisk together the eggs, vanilla, and salt in another bowl. Then stir them into melted chocolate.

Assemble the tart
Pour the truffle filling into the cooled crust. Bake until the filling is set but, 3 inches from the edge center is still wobbly (about 20 to 25 minutes). Note: the center will continue to set as the tart cools.

Cool the tart completely in the pan set on a rack (about 1 hour).

Make the ganache
Bring the heavy cream to a boil and then remove it from the heat. Stir in the bittersweet chocolate until smooth. Stir in the corn syrup, and then the warm water.

Pour the warm ganache glaze onto the cooled tart. Then, tilt and rotate the tart so that the glaze coats the top evenly. Or, you can use an offset spatula to spread the ganache. Allow the tart to stand until the ganache is set (about 1 hour).

Do ahead
The Decadent Chocolate Tart is best the day it is made. If you want to make it one day ahead, assemble the tart without the ganache and chill. Bring the tart to room temperature before spreading the ganache.

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