Chocolate Glazed Chocolate Tart

I let my children choose what dessert they want for their birthday, but Alexander almost never chooses. And he didn't again this year. So I chose to make this chocolate tart for the first time and it turned out chocolaty and addictive. We really like it! We still have some leftover, but not much, and we're already talking about when to have it again. 

The recipe that I found on Epicurious calls for a 9-inch fluted tart pan, but I only have a 10 1/4-inch pan. I added an extra graham cracker to the crust and there was plenty. If you use a 9-inch pan, obviously your tart will be taller than mine. I used bittersweet chocolate chips for the chocolate. It's an easy recipe that ends up looking elegant and tasting heavenly. 

Chocolate Glazed Chocolate Tart

  

Crust:

       9 (5 x 2 1/2-in.) chocolate graham crackers, finely

       ground (1 c.)  (Do not use chocolate-covered)

       5 T. unsalted butter, melted

       1/4 c. sugar

Filling:

1 1/4 c. heavy cream

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

2 lg. eggs

1 t. pure vanilla extract

1/4 t. salt

Glaze:

2 T. heavy cream

1 3/4 oz. bittersweet chocolate, finely chopped

1 t. light corn syrup

1 T. warm water

Equipment:

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

Crust:

Preheat oven to 350° with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of 9-inch fluted tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Filling:

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 another 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.

Glaze:

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

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Refrigerate if not serving after that.