This weekend, I shared my husband’s Thanksgiving pumpkin pie recipe with ginger streusel crust. As you know, my husband’s idea of “abundance” is a bit exaggerated, and it’s not uncommon for us to have 15 desserts to gobble up on Thanksgiving Day!
To start Thanksgiving week off right, I’m sharing one more of my husband’s delicious Thanksgiving dessert recipes. This one will appeal to anyone with a love of chocolate, and it’s a Thanksgiving favorite of my mom’s and Aunt Joan’s!
Chocolate-Glazed Chocolate Tart Recipe
Originally discovered in Gourmet, September 2008
(Mom & Aunt Joan’s favorite)
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
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
a 9-inch round fluted tart pan (1 inch deep)
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.
For the just-perfect Thanksgiving table setting, show off your chocolate tart recipe’s decadence with one of our beautiful Thanksgiving flower arrangements! Shop our Thanksgiving centerpieces online, or give us a call today: (212) 687-3434.