Chocolate Glazed Chocolate Tart

When I asked IKF what he wanted for his birthday cake he said chocolatey chocolate covered in chocolate.

So I found a recipe for Chocolate Glazed Chocolate Tart with Chocolate Crust. I was a little wary, having never tried something like this before. My track record with any recipe including whipping cream is sketchy at best, despite my mad baking skills. However,  this thing was easy enough for me to pull off and it turned out spectacular.

Therefore, in honor of my raging success at Chocolate Tart making, I give you..... the recipe (courtesy of epicurious.com).

Chocolate Glazed Chocolate Tart
Preheat oven to 350 degrees. Farenheit.

The Crust
- 9 Chocolate Graham Crackers ground to dust (about 1 cup)
- 5 Tbps. unsalted butter, melted (not burned, like my first try)... my crust was a little dry, I might up the butter a tad next time.
- 1/4 c. sugar

Mix the ingredients together in a medium bowl, preferrable with a wooden spoon, then press into a pie pan along the bottom and up the sides. (The original recipe calls for a fluted tart tin, which I do not possess, so I used a 9" glass pyrex pie dish and it worked just fine.) Bake for 10 minutes, allow to cool for 15 minutes.

The Filling
- 9 oz. bittersweet backing chocolate, chopped up (I used 56% cacao, which was perfect)
- 1 1/4 c. heavy whipping cream

In a small sauce pan, bring the cream to a boil, then pour over the chocolate. Let it sit for 5 mins, softening and melting the chocolate. Meanwhile...

- 2 large eggs
- 1 tsp. vanilla extract
- 1/4 tsp. salt

Whisk together eggs, vanilla and salt in a small bowl.

When the cream/chocolate mixture melting time is up, stir gently until it is smooth, then add the egg mixture and stir again until smooth. Pour into cooled crust. Bake for 20 - 25 mins until firm around the edges. If the middle is still jiggly that's ok, it will set on its own. Let it cool for 1 hour on a wire rack.

The Glaze
 - 1 3/4 oz bittersweet baking chocolate, chopped fine
- 2 Tbs heavy whipping cream

In a small sauce pan bring whipping cream to a boil then add the chocolate. Stir gently until smooth. Then add one at a time...

- 1 tsp. light corn syrup
- 1 Tbs warm water

Stir gently until smooth and pour over the cooled tart. Let cool on a rack for 1 hour.

I highly recommend it served with fresh raspberries and whipped cream.
{Original recipe, without my notes, available here.}