Silky Chocolate Tart
This silky chocolate tart boasts a luscious, velvety texture that melts seamlessly on the palate, delivering a rich and decadent cocoa experience.
Servings: 8 servings
Calories: 583kcal
Equipment
Ingredients
For crust:
- 1 cup chocolate graham crackers finely ground
- 5 tbsp unsalted butter melted
- ¼ cup sugar
For filling:
- 1 ¼ cups heavy cream
- 3 tbsp maple syrup
- 9 ounces semisweet chocolate chopped
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For glaze:
- 2 tbsp heavy cream
- 1 ¾ ounces semisweet chocolate finely chopped
- 1 tbsp maple syrup
- 1 tsp warm water
- Optional Garnish: Chocolate shavings and fresh raspberries
Instructions
- Preheat oven to 350°F with rack in middle.
- Stir together all the crust ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minute.
- Bring cream for the filling to a boil, then pour chocolate and the maple syrup for the filling into the pan, let stand 5 minutes. Gently stir until smooth. Let the chocolate mixture cool until it is almost room temperature.
- Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
- Pour filling into cooled crust. Bake about 20 minutes until filling is set about 3 inches from edge but center is still wobbly. The center will continue to set as the tart cools.
- Cool completely in pan on rack, about 1 hour.
- Next make the glaze. Bring cream to a boil and remove from heat. Stir in the 1 ¾ oz of chocolate until smooth. Stir in maple syrup, then warm water
- Pour glaze onto cooled tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
Nutrition
Serving: 1g | Calories: 583kcal | Carbohydrates: 60g | Protein: 6g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 267mg | Fiber: 3g | Sugar: 45g