Another seriously delicious chocolate concoction from Gourmet Magazine. Special Equipment needed: a 9-inch round fluted tart pan (1 inch deep) with removable bottom.
Another seriously delicious chocolate concoction from Gourmet Magazine. Special Equipment needed: a 9-inch round fluted tart pan (1 inch deep) with removable bottom.
Preheat the oven to 350°F with rack in middle of oven.
Stir together all crust ingredients and press evenly onto bottom and 3/4 inchs up side of tart pan.
Bake until firm, about 10 minutes.
Cool on a cooling 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.
In another bowl whisk together eggs, vanilla, and salt, then stir into melted chocolate.
Pour filling into cooled crust.
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 cooling rack, about 1 hour.
Bring cream to a boil and remove from heat.
Stir in chocolate until smooth, then 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.
Best to serve the tart the day it is made. However, it can be made without the glaze 1 day ahead and chilled. Bring to room temperature before glazing to serve.
