Ganache Topped Chocolate Tart~

 
This was the second dessert I made for Nick's teachers' holiday luncheon...he's a senior and this is my 8th and final year of volunteering at Cathedral High School...sniff, sniff.  A decadent chocolate option is always in order when it comes to desserts...they're usually the first to disappear from a buffet of sweets.  I also made this lemon pavlova for those few who go for citrus over chocolate. You should have seen the long faces when the family figured out this one wasn't for them! This marvelous chocolate wonder may make an encore appearance as our Christmas dessert.


Ganache Topped Chocolate Tart...adapted from Gourmet


Crust:
9 chocolate graham crackers, finely ground (1 cup)
5 tablespoons butter, melted
1/4 cup sugar


Filling:
1 1/4 cup heavy cream
9 ounces semi-sweet chocolate, chopped
2 eggs
2 teaspoons vanilla
1/4 teaspoon salt


Glaze:
2 tablespoons heavy cream
1 3/4 ounces semi-sweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Optional garnish:
Sweetened whipped cream
Whole strawberries


Preheat oven to 350º.  


Mix crust ingredients and press evenly onto bottom and 3/4 up sides of a 9-inch fluted tart pan.  Bake about 10 minutes. Cool on rack 20.


To make filling, microwave chocolate and cream in a heat proof bowl, stopping to stir at 30 second increments till smooth and melted.  Allow to cool till lukewarm. Whisk eggs, vanilla and salt together in another bowl, then stir into melted chocolate.  Pour filling into cooled crust.  Bake till outer 3 inches of filling is set, but center is still jiggly, 20-25 minutes.  Cool on rack about one hour till completely cool.


To make glaze, microwave chocolate and cream in a heat proof bowl, stopping to stir at 30 second increments till smooth and melted.  Then stir in corn syrup and water, and mix till combined. Pour glaze over top, tilting tart to spread evenly.  Let stand to allow glaze to set about 1 hour.  Serve with whipped cream and berries if desired.


Serves 10-12.


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