This is the tart before the glaze...I'm probably not going to serve it tonight, so I won't put the glaze on top until tomorrow. Plus, I didn't like the original glaze recipe, so I had to call Brenda for ganache advice.Chocolate Glazed Chocolate Tart
crust:
28 Oreos, crushed
1 stick butter, melted
filling:
1 1/2 c. heavy cream
12 oz. bittersweet chocolate (not more than 65% cacao if marked), chopped
3 large eggs
2 t. pure vanilla extract
1/4 t. salt
glaze:
1/4 c. heavy cream (or half & half)
1 c. chocolate chips -OR- 6 oz. bittersweet chocolate
Equipment:
10-inch round fluted tart pan (1 inch deep) with removable bottom
- Preheat oven to 350° with rack in middle.
- Stir together crust ingredients and press evenly onto bottom and up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.
- In a sauce pan, bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth.
- Whisk together eggs, vanilla, and salt in a separate bowl; then stir into melted chocolate. 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.)
- Cool completely in pan on rack, about 1 hour.
- Microwave cream with chocolate and stir at regular intervals, until chocolate is smooth.
- Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
- Refrigerate any leftovers. (yeah, like there'll be any left! HA!)
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.
