Active Time

　　20 min

　　Total Time

　　7 hr

　　This tart has a creamy, almost puddinglike center. We used bittersweet chocolate so the ganache filling wouldn't be too sweet. Choosing a quality brand results in more well-rounded flavor and even silkier texture.

　　

Ingredients

Makes 10 servings

　　

For crust

28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)

　　3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely

　　

For filling

1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped

　　3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes

　　2 large eggs, lightly beaten

　　1/2 cup heavy cream

　　1/4 cup granulated sugar

　　1/4 teaspoon salt

　　1 teaspoon pure vanilla extract

　　Garnish: unsweetened cocoa powder for sprinkling

　　

Special Equipment

an 8-inch (20-cm) round springform pan

　　

Make crust:

Step 1

Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.

　　

Step 2

Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.

　　

Make filling while crust cools:

Step 3

Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.

　　

Step 4

Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

　　

Assemble and bake tart:

Step 5

Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)

　　

Step 6

Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

　　Cooks' notes:

　　·Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation).

　　·Crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.