Triple Chocolate Tart

I baked this Epicurious blue ribbon triple chocolate tart for Valentines' Day.  It was delicious - be sure to use good quality chocolate, I recommend Ghiradelli 60% cacao.

Triple Chocolate Tart
(Chocolate glazed chocolate tart)
Adapted from Epicurious

Ingredients:
For crust:

• 9 (5- by 2 1/4-inch) chocolate grahams (or 1 heaping cup Teddy Grahams), makes 1 cup finely ground 
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar

For filling:

• 1 1/4 cups heavy cream
• 9 ounces bittersweet chocolate (not more than 65% cacao), chopped
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

For glaze:

• 2 tablespoon heavy cream
• 1 3/4 ounces bittersweet chocolate, finely chopped
• 1 teaspoon light corn syrup
• 1 tablespoon warm water

Equipment:

• a 9-inch round fluted tart pan (1 inch deep) ; substitute with low pie plate. 

Make crust:
Preheat oven to 350°F with rack in middle.

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

Make 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.

Make 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. 

Shown in daylight the next day, more of a deep dark chocolate :).