Chocolate Graham Chocolate Tart
https://www.threelittlehalves.com/2024/03/chocolate-graham-chocolate-tart.html
For the crust:
210 g chocolate graham crackers
60 g granulated sugar
7 tablespoons (100 g) unsalted butter, melted
For the filling:
60 g granulated sugar
7 tablespoons (100 g) unsalted butter, melted
For the filling:
1 1/4 cups heavy cream
9 ounces semi-sweet chocolate (ideally 42% cocoa), chopped into 1/2-inch pieces
2 large eggs
2 teaspoons vanilla extract (I use Nielsen Massey)
1/4 teaspoon salt
For the glaze:
2 tablespoons heavy cream
2 1/2 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
2 tablespoons water
Equipment:
9-inch round fluted tart pan (1-inch deep)
To make the crust: In a food processor or blender grind the crackers into fine crumbs. Make sure to smash/break up any remaining large chunks that may sneak in. The mixture will resemble stone-ground cornmeal. You should have 1 and 3/4 cups crumb.
In a bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter and mix well. The mixture will be coarse and sandy. It will appear as if it will not stick together, but do not fret.
Pour three quarters of the mixture into the tart pan. Start by building the bottom first. Using your hand, pat the crumbs down into the bottom of the pan to make compact crust. I like to pack the crumb well, because I like the crust to be crunchy. It will make great contrast against the soft filling inside. You can use a small flat-bottomed measuring cup or a spatula to help press down the crust and smooth out the surface. Once the bottom is formed add the remaining crumb and start building the sides. Working with your fingers, build an outline of the wall first, about 3/4-inch high. I like to use my thumb on one hand and two fingers on my other hand to gently push in the sides and the top. It takes a bit of work and patience, and it may look like things will fall apart, but they will not. When the structure is in place, do another round to press in again and compact the edges. Keep doing this until the wall is sturdy. (This requires some patience, so don't rush.) Leave the crust in the fridge overnight. Overnight rest is really important to achieve proper texture of the crumb, so don't rush this either. I made the pie after a two hour rest and after an overnight rest, and the difference was profound!
When ready to bake, preheat oven to 350°F (325°F convection bake) with rack in the middle.
9 ounces semi-sweet chocolate (ideally 42% cocoa), chopped into 1/2-inch pieces
2 large eggs
2 teaspoons vanilla extract (I use Nielsen Massey)
1/4 teaspoon salt
For the glaze:
2 tablespoons heavy cream
2 1/2 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
2 tablespoons water
Equipment:
9-inch round fluted tart pan (1-inch deep)
To make the crust: In a food processor or blender grind the crackers into fine crumbs. Make sure to smash/break up any remaining large chunks that may sneak in. The mixture will resemble stone-ground cornmeal. You should have 1 and 3/4 cups crumb.
In a bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter and mix well. The mixture will be coarse and sandy. It will appear as if it will not stick together, but do not fret.
Pour three quarters of the mixture into the tart pan. Start by building the bottom first. Using your hand, pat the crumbs down into the bottom of the pan to make compact crust. I like to pack the crumb well, because I like the crust to be crunchy. It will make great contrast against the soft filling inside. You can use a small flat-bottomed measuring cup or a spatula to help press down the crust and smooth out the surface. Once the bottom is formed add the remaining crumb and start building the sides. Working with your fingers, build an outline of the wall first, about 3/4-inch high. I like to use my thumb on one hand and two fingers on my other hand to gently push in the sides and the top. It takes a bit of work and patience, and it may look like things will fall apart, but they will not. When the structure is in place, do another round to press in again and compact the edges. Keep doing this until the wall is sturdy. (This requires some patience, so don't rush.) Leave the crust in the fridge overnight. Overnight rest is really important to achieve proper texture of the crumb, so don't rush this either. I made the pie after a two hour rest and after an overnight rest, and the difference was profound!
When ready to bake, preheat oven to 350°F (325°F convection bake) with rack in the middle.
Bake until firm, about 10 minutes. Let the crust cool completely before adding the filling.
To make the filling: Reduce the oven temperature to 325°F (300°F convection bake) with rack in the middle.
To make the filling: Reduce the oven temperature to 325°F (300°F convection bake) with rack in the middle.
In a small bowl, whisk together the eggs, vanilla, and salt. In a small saucepan, bring the cream to a boil. Remove from the heat. Add the chocolate and mix until fully combined. Slowly add the egg mixture and mix until fully combined.
Pour the filling into the crust. Place in the oven and bake until the filling is set about three inches from the edge, but the center is still wobbly, about 15 to 20 minutes. (The filling will continue to set as the tart cools.)
Pour the filling into the crust. Place in the oven and bake until the filling is set about three inches from the edge, but the center is still wobbly, about 15 to 20 minutes. (The filling will continue to set as the tart cools.)
Allow the tart to cool completely in the pan, before adding the glaze.
To make the glaze: In a small saucepan, over medium heat, bring the cream, corn syrup, and water to a simmer. Reduce the heat to low, stir in the chocolate and mix until fully combined.
Pour the glaze onto the tart, then tilt and the rotate the tart so that the glaze coats the tart evenly. Let stand until the glaze is set, about 1 hour.
To make the glaze: In a small saucepan, over medium heat, bring the cream, corn syrup, and water to a simmer. Reduce the heat to low, stir in the chocolate and mix until fully combined.
Pour the glaze onto the tart, then tilt and the rotate the tart so that the glaze coats the tart evenly. Let stand until the glaze is set, about 1 hour.
Keep the tart in the fridge for at least 4 hours before serving and serve cold.
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