This chocolate tart is for the serious chocolate lover, the kind who eats chocolate chips out of the drawer or the top of the pantry. It’s as perfect as desserts get, not too complicated to prepare and as rich and decadent as it looks. It uses the basics of all successful chocolate desserts: high quality chocolate, eggs, cream and sugar. The beauty is that this dessert is easy to put together, you don’t have to separate eggs or whip them for hours. My sister-in-law is the best hostess ever because when you go visit her she goes all-out on dessert. This chocolate tart was one of her last “I just whipped this up for you,” desserts and one of the reasons I want to go back to visit again is because I’ve heard that she makes a killer lime cheesecake too. It comes from her book club friend who altered it a bit from Gourmet magazine. I use a crust that I found in my Sur La Table cookbook, The Art & Soul of Baking
because it is easy to make either with wheat flour or gluten-free and I like that it is a crust made from real coca instead of just crushed up Oreos. 
For the crust: 1 stick unsalted butter 1/3 cup sugar 1 large egg yolk 1 cup flour (I use the Gluten Free Mama
‘s Almond flour when making this gluten-free) 2 1/2 tablespoons unsweetened cocoa For the filling: 1 1/4 cups heavy cream 9 ounces bittersweet chocolate, chopped fine (not more than 65% cocoa. I used Ghiradelli baking bars) 2 large eggs 1 teaspoon vanilla 1/4 teaspoon salt For the glaze: 3 tablespoons heavy cream 2 tablespoons corn syrup 1 3/4 ounces bittersweet chocolate, chopped fine For the crust: Place butter and sugar in the bowl of a stand mixer and beat on medium speed for three minutes. Scrape down the bowl with a spatula. Check for lumps and continue mixing until the lumps are removed. Add the egg yolk and beat until smooth. Scrape down the bowl and beat again. In a medium bowl whisk together the cocoa and flour. Add flour mixture to the butter mixture and mix on the lowest speed until blended. Scrape the dough into your tart pan and press into the pan until there are no cracks in the dough. Put in the fridge for one hour before adding the filling. For the filling: Bring cream to a boil, then pour over the finely chopped chocolate. (My secret to chopping chocolate is to put chunks of it in the food processor and then process it to a fine pieces, just above chocolate dust. Some would frown on this approach but I have done it many times and have never had a problem.) Let the chocolate sit for five minutes, then stir until smooth. In a small bowl whisk together the eggs, vanilla and salt. Add to the chocolate mixture and stir until smooth. To bake: Remove the crust from the fridge. Add the filling and smooth it out with a rubber spatula. Bake at 350 degrees for 20 to 25 minutes. The tart is done when the the filling is set about 2 inches from the edge, but the center is still wobbly. Don’t overcook. Let the tart cool to room temperature. For the glaze: Heat up 3 tablespoons of cream in the microwave until it is bubbling. Add to the chopped chocolate and let it sit for a few minutes. Stir until smooth. Add the corn syrup and stir until it is incorporated. Pour over the tart and smooth with the back of a spoon. The tart is best at room temperature. It tastes best the day that it is made, but you can make the tart on day one, then frost the next day. Just make sure to bring the tart to room temperature first. 
- For the crust:
- 1 stick unsalted butter
- ⅓ cup sugar
- 1 large egg yolk
- 1 cup flour (I use the gluten-free Mama's almond flour when making this gluten-free)
- 2½ tablespoons unsweetened cocoa
- For the filling:
- 1¼ cups heavy cream
- 9 ounces bittersweet chocolate, chopped fine (not more than 65% cocoa. I used Ghiradelli baking bars)
- 2 large eggs
- 1 teaspoon vanilla
- ¼ teaspoon salt
- For the glaze:
- 3 tablespoons heavy cream
- 2 tablespoons corn syrup
- 1¾ ounces bittersweet chocolate, chopped fine
- For the crust: Place butter and sugar in the bowl of a stand mixer and beat on medium speed for three minutes. Scrape down the bowl with a spatula. Check for lumps and continue mixing until the lumps are removed. Add the egg yolk and beat until smooth. Scrape down the bowl and beat again. In a medium bowl whisk together the cocoa and flour. Add flour mixture to the butter mixture and mix on the lowest speed until blended. Scrape the dough into your tart pan and press into the pan until there are no cracks in the dough. Put in the fridge for one hour before adding the filling.
- For the filling: Bring cream to a boil, then pour over the finely chopped chocolate. (My secret to chopping chocolate is to put chunks of it in the food processor and then process it to a fine pieces, just above chocolate dust. Some would frown on this approach but I have done it many times and have never had a problem.) Let the chocolate sit for five minutes, then stir until smooth. In a small bowl whisk together the eggs, vanilla and salt. Add to the chocolate mixture and stir until smooth.
- To bake: Remove the crust from the fridge. Add the filling and smooth it out with a rubber spatula. Bake at 350 degrees for 20 to 25 minutes. The tart is done when the the filling is set about 2 inches from the edge, but the center is still wobbly. Don't overcook. Let the tart cool to room temperature.
- For the glaze: Heat up 3 tablespoons of cream in the microwave until it is bubbling. Add to the chopped chocolate and let it sit for a few minutes. Stir until smooth. Add the corn syrup and stir until it is incorporated. Pour over the tart and smooth with the back of a spoon. The tart is best at room temperature. It tastes best the day that it is made, but you can make the tart on day one, then frost the next day. Just make sure to bring the tart to room temperature first.
Oh that’s a beautiful cake! I know a few chocolate lovers that I need to make this for.
Yum. I want to try your crust (and the raspberry sauce you sometimes add).