Saturday, November 8, 2008

Chocolate-Glazed Chocolate Tart with Fleur de Sel

If you are looking for an incredible easy dessert recipe for a chocoholic in your life, this is BY FAR the one. I jokingly refer to it as "chocolat/chocolat/chocolat" because it's basically three layers of chocolate: a chocolate cookie crust, a very smooth and truffle-like dark chocolate interior, and it is finished off with a gorgeous, shiny chocolate glaze.

The entire tart takes very little time or effort to make, and once served it disappears in no time. I've had friends beg me for the recipe, they like it so much. I found the recipe in the Paris edition of Gourmet Magazine (September, the way, this edition is full of fabulous recipes). I have made the tart quite a few times, and after some experimentation I found that a sprinkling of fleur de sel on the finished tart makes the chocolate taste even's that sweet and salty thing everyone loves. Plus, the fleur de sel looks so pretty on the shiny glaze.

9 chocolate graham crackers or chocolate cookies, finely ground (to make one cup)
5 Tb. unsalted butter, melted
1/4 cup sugar

1 1/4 cups heavy cream
9 oz. bittersweet chocolate (not more than 65% cacao), chopped
2 large eggs
1 tsp vanilla extract
1/4 tsp salt

2 Tb. heavy cream
1 3/4 oz. bittersweet chocolate, finely chopped
1 tsp light corn syrup
1 Tb. warm water

For Crust:
Preheat oven to 350 degrees.
Stir together all ingredients an dpress evenly onto the bottom and up the sides of a tart pan with a removable bottom. Bake until firm, about 10 minutes. Cool for 15 - 20 minutes

For Filling:
Bring cream to a boil, then pour it over the chocolate and let stand for 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into the melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from the edge, but center is still wobbly. This will be about 20 - 25 minutes.
Cool completely in pan on rack, about one hour.

For Glaze:
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 one hour.
Sprinkle fleur de sel over top of glaze. (optional)

*Tart is best the day it is made. If you need to make it earlier, make it without the glaze and chill for one day. Bring it to room temperature, then add the glaze.

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