Do you guys like chocolate? If so, have I got a sweet little something for you! This is one of those things that will kick your chocolate craving in the kaboose, as the kids say these days (do the kids say that?).
I know pumpkin, pecan, and sweet potato pie are the Thanksgiving pies de rigueur, and I’m all for tradition, but what’s wrong with shaking things up a bit from time to time? Take this luscious baby to your next holiday gathering and be ready to shake hands with more adoring fans than a presidential candidate.
The buttery, barely sweet crust counterbalances the truffle-like interior of the tart. And the little nuggets of flaky sea salt on top means you get that wonderful sweet-and-salty combination that will make your tummy so very happy.
Dark Chocolate Tart with Sea Salt
From Epicurious
Yield: One 9″ tart
Prep Time: 5 minutes
Cook Time: at least 6 hours (for freezing)
Total Time: 6 hours, 5 minutes
Crust:
- 1 cup finely ground chocolate graham crackers or Oreos (without the cream, of course)
- 5 tbs unsalted butter, melted
- 1/4 cup sugar
Filling:
- 1 1/4 cup heavy cream
- 9 ounces bittersweet chocolate (no more than 65% cocao), chopped
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Glaze:
- 2 tbs heavy cream
- 1 3/4 ounces bittersweet chocolate, chopped
- 1 tsp light corn syrup
- 1 tbs warm water
- 1 tsp flaky sea salt, like Maldon
- 9″ round tart pan (with removable bottom, at least 1″ deep)
Preheat the oven to 350°F.
Combine all the crust ingredients and press it into the tart pan, making sure to get the crust pressed up the sides nice and high. I accidentally made my crust too short on the sides, so the effect wasn’t as pretty as it could be. Don’t make the same mistake!
Bake this in the oven for 10 minutes and let it cool completely on a rack.
Now it’s time to work on the filling. Bring the heavy cream to a boil. Pour it over the chopped chocolate and stir until the chocolate melts and is smooth.
In a separate bowl, whisk together the eggs, vanilla, and salt. While whisking the chocolate, drizzle in the egg mixture and whisk until it’s nicely combined. Pour this into the cooled crust and bake until the filling is set about 3″ from the edges — this will take about 25 minutes.
Cool the tart completely on a rack.
When the tart is cooled, make the glaze. Heat the heavy cream, pour it over the chocolate, and stir until it’s smooth. Add in the corn syrup, then the warm water. Stir until smooth and pour it onto the tart. Tilt the tart around until the glaze evenly covers the entire top of the tart.
Sprinkle with half of the flaky sea salt, and once the glaze is set, sprinkle it with the rest.
