Rich Chocolate Tart
Serves 10. From a recipe in Gourmet. You will need an 8-inch springform pan. Crust: 1 1/2 c. finely ground chocolate wafer cookie crumbs (28-30 wafers) 6 T. unsalted butter, melted and cooled Filling: 8 oz. good quality bittersweet chocolate, chopped 6 T. unsalted butter, cut into 1/2 inch cubes 2 large eggs, beaten 1/3 c. heavy whipping cream 1/4 c. sugar 1/4 t. salt 1 t. pure vanilla extract unsweetened cocoa powder for garnish Cover the bottom (outside) of an 8-inch springform pan with foil and lightly grease the sides of the pan. Put oven rack in middle of oven and preheat to 350F. Stir together the cookie crumbs and cooled melted butter until well-combined; pat onto bottom of pan, and 1 1/2 inches up the sides. Bake about 10 minutes until crust is slightly puffed; place pan on rack and cool 15 minutes. Don't turn oven off. Make filling: Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly. Remove from heat and cool five minutes. In a bowl, whisk eggs, cream, sugar, salt, and vanilla together. Whisk melted chocolate mixture into egg mixture until thoroughly combined. Pour filling into cooled crust and gently tap pan on counter to eliminate air bubbles. Bake 20-30 minutes, until filling one inch from edge is set and puffed, but center trembles slightly when you gently shake the pan. Center will continue to set up as it cools. Place pan on rack until completely cool, about 2 hours, then chill (uncovered) about 4 hours until center is firm. Remove side of pan and sprinkle with cocoa powder before serving. Subscribe to my free monthly newsletter to receive new holiday recipes that aren't posted on the website, as well as fun facts and tips. As a gift, you will immediately receive a free e-cookbook full of 155 quick and easy, time-saving recipes! |
