The ultimate chocolate dessert. I chop my chocolate in the food processor. It saves a ton of time and works wonderfully. Just process it until it is smaller than peas and just a step above chocolate dust. Then you will be sure that the chocolate will melt when you add the cream.
Ingredients
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
Instructions
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.
Recipe by Culinary Mamas at https://culinarymamas.com/chocolate-tart/