Chocolate Glazed Chocolate Tart - 8 to 10 servings

From: https://www.epicurious.com/recipes/food/views/chocolate-glazed-chocolate-tart-243610

EQUIPMENT

·        9-inch round fluted tart pan (1 inch deep)

·        food processor

INGREDIENTS 

For crust:

·        9 chocolate graham crackers (5" x 2.25", and NOT the chocolate-covered kind), finely ground; yields about 1 cup

·        5 Tbsp unsalted butter, melted

·        1/4 cup sugar

For filling:

·        1 1/4 cups heavy cream

·        9 oz bittersweet chocolate (not more than 65% cacao if marked), chopped

·        2 large eggs

·        1 tsp pure vanilla extract

·        1/4 tsp salt

For glaze:

·        2 Tbsp heavy cream

·        1 3/4 ounces bittersweet chocolate, finely chopped

·        1 tsp light corn syrup

·        1 Tbsp warm water

DIRECTIONS

Make Crust:

       

1. Preheat oven to 350°F with rack in middle.

2. Process the graham crackers and sugar, then drizzle in the melted butter; thoroughly combine. 

3. Press evenly onto bottom and 3/4 inch up the side of tart pan. 

4. Bake until firm, about 10 minutes. Cool on a cooling rack 15 to 20 minutes

Make Filling:

1. Place chocolate in a bowl.

2. Bring cream to a boil, then pour over the chocolate and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

3. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes (center will continue to set as tart cools). 

4. Cool completely in pan on rack, about 1 hour.

Make Glaze:

1. Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

2. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note:

Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.