Active Time

　　30 min

　　Total Time

　　2 3/4 hr (includes cooling)

　　A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

　　

Ingredients

Makes 8 to 10 servings

　　

For crust:

9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)

　　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 if marked), 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)

　　

Make crust:

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

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:

Step 3

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.

　　

Step 4

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:

Step 5

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

　　

Step 6

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

　　Cooks' note:

　　Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.