Makes 10 servings
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.This recipe is Gluten Free.
- 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
- 3/4 stick stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
- 2 large eggs, lightly beaten
- 1/3 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- Special equipment: An 8-inch (20-cm) round springform pan
- Garnish:unsweetened cocoa powder for sprinkling
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- To Assemble and bake tart:
- 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.)
- 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.
- CooksÄô 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.