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Glazed Chocolate Tart

A rich chocolate tart with a crisp graham cracker crust and a glossy chocolate glaze.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 9 chocolate graham crackers, finely ground (about 1 cup crumbs)
  • 5 tablespoons butter melted
  • 1/4 cup sugar
  • heavy cream for filling and glaze; see directions for amounts
  • chocolate for filling and glaze; see directions for amounts
  • eggs whisked with vanilla and salt for filling; see directions
  • vanilla used with eggs in filling
  • salt pinch, used in filling
  • corn syrup for glaze
  • warm water for glaze

Instructions

  • Preheat the oven to 350°F (175°C).
  • Make the crust: combine the finely ground chocolate graham crackers (about 1 cup crumbs), melted butter (5 tablespoons), and 1/4 cup sugar in a bowl until evenly moistened.
  • Press the crumb mixture evenly into the bottom and up the sides of a greased 9-inch tart pan to form the crust.
  • Bake the crust for 10 minutes, then transfer to a cooling rack and cool about 20 minutes.
  • For the filling: bring the cream to a boil in a saucepan, then pour it over chopped chocolate in a heatproof bowl; let sit 5 minutes.
  • Gently stir the chocolate and cream until smooth. In a separate bowl, whisk together the eggs, vanilla, and salt, then fold the egg mixture into the melted chocolate until combined.
  • Pour the filling into the cooled crust and bake until the filling is set about 3 inches from the edge but the center still jiggles, about 25 minutes.
  • Let the tart cool; it will finish setting as it cools.
  • Make the glaze: bring cream to a boil, remove from heat, and stir in chopped chocolate until smooth. Stir in corn syrup, then stir in the warm water.
  • Pour the warm glaze onto the cooled tart and tilt or rotate the tart so the glaze spreads to cover the filling; let stand until the glaze is set.
  • Remove the tart from the pan, place on a serving platter, and cut into wedges to serve.

Equipment

  • 9-inch tart pan (removable bottom)
  • Mixing bowls
  • Measuring cups and spoons
  • Saucepan
  • Spatula or whisk
  • cooling rack
  • Knife

Notes

  • Allow the tart to cool fully so the filling and glaze set properly.
  • Use finely chopped chocolate for quicker melting.
  • Press crumbs firmly into the tart pan for a sturdy crust.
  • Let the filling rest a few minutes before slicing for cleaner slices.