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Homemade Chocolate Glazed Chocolate Tart photo

Chocolate Glazed Chocolate Tart

This Chocolate Glazed Chocolate Tart is a chocolate lover's dream! Indulge in its rich, creamy layers and satisfy your sweet cravings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup finely ground chocolate graham crackers (about 9 whole crackers)
  • 5 tablespoons unsalted butter (melted)
  • ⅓ cup granulated white sugar
For the Filling:
  • 9 ounces bittersweet chocolate (chopped; can use a combo of bittersweet and dark)
  • 1 cup heavy whipping cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
For the Glaze:
  • 2 tablespoons heavy whipping cream
  • 1 ounce bittersweet chocolate (finely chopped)
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water

Equipment

  • Food processor
  • Mixing bowls
  • 9-inch tart pan
  • Whisk
  • Double Boiler or Microwave

Method
 

Prepare the Tart:
  1. Step 1: Preheat your oven to 350°F (175°C). In a food processor, pulse the chocolate graham crackers until they turn into fine crumbs. Transfer the crumbs to a mixing bowl, and combine with the melted butter and granulated sugar. Mix until the crumbs are evenly coated.
  2. Step 2: Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake the crust for about 10 minutes, or until it’s slightly golden and set. Let it cool.
  3. Step 3: In a double boiler, melt the chopped bittersweet chocolate over simmering water, stirring until smooth. In a mixing bowl, whisk together the heavy cream, eggs, vanilla extract, and salt. Gradually add the melted chocolate into the cream mixture, stirring continuously until smooth.
  4. Step 4: Pour the chocolate filling into the cooled crust, spreading it evenly. Bake the tart for 20-25 minutes, or until the edges are set but the center is still slightly jiggly. Let it cool completely before refrigerating for at least 2 hours to set.
  5. Step 5: For the glaze, heat 2 tablespoons of heavy cream over low heat. Add the finely chopped bittersweet chocolate, light corn syrup, and warm water. Stir until melted and smooth. Allow it to cool slightly before pouring it over the chilled tart.
  6. Step 6: Once the glaze has set, carefully remove the tart from the pan. Slice into wedges and serve.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For a gluten-free option, substitute chocolate graham crackers with gluten-free chocolate cookies.
  • Make ahead by preparing the tart and glaze in advance, assembling just before serving.