Dark Chocolate Tart Recipe - decadent and beautiful dessert, perfect for chocolate lovers.

Dark Chocolate Tart

yield

time

Ingredients

For the chocolate graham cracker crust: – 12 graham crackers – 3 tbsp unsweetened cocoa powder – 1 tbsp sugar — optional – 3 tbsp butter — melted For the dark chocolate filling: – 10 oz dark chocolate — 70% cocoa – 1 1/3 cups heavy cream – 2 eggs – pinch of salt – 1 tsp vanilla extract For the dark chocolate ganache (glaze): – 2 oz dark chocolate – 1/4 cup heavy cream – 1 tsp light corn syrup (Karo Syrup) Other: – 2 cups berries — fresh for garnishing

1 servings

5 mins

Step 1

Place graham crackers in a food processor and pulse until fine crumbs.In a bowl, combine graham crackers, cocoa powder, sugar (optional) and butter. Mix with a spatula to combine.

Step 2

Preheat oven to 350F.Press mixture to the bottom and sides (1/2 to 3/4 inch to the sides, not to the top) of an 9 -inch tart pan.Bake for 9-10 minutes, until browned. Cool completely.

Step 3

Heat heavy cream to a boil and remove from heat.Place chocolate in a bowl and pour cream over it. Let it stand for 1 minute, then whisk to combine. Let the mixture stand at room temperature for 4 more minutes.

Step 4

Beat eggs with a whisk. Add salt and vanilla.Slowly add eggs to the warm chocolate mixture, stirring constantly.Strain mixture through a fine mesh sieve.Pour on top of the crust.

Step 5

Bake for 20-25 minutes, until set. Cool to room temperature.

Step 6

Place chocolate in a bowl.Heat heavy cream to a boil and remove from heat. Add to the chocolate. Let it stand for 2 minutes.

Step 7

Add the light corn syrup (optional).Stir the ganache, until smooth. Strain, if there are lumps.Pour on top of the dark chocolate tart and swirl to evenly coat the top.

Step 8

Refrigerate for at least 30 minutes.Garnish with berries, slice and serve.

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