Last weekend was my final weekend living in DC.  Whoa. I tried to fill it with some of my favorite things like a run around the monuments, a trip to Union Market, a stop by Two Amy’s Pizza and shopping in Georgetown. 

And of course I filled it with some cooking.  What I tried to not fill the weekend with were thoughts of how much I will miss all of my friends and all that this amazing place has to offer.  Needless to say the weekend was bittersweet.

Cue cheesy Segway to Bittersweet Triple Chocolate Tart with Chocolate Maple Glaze.

Yea I did it.

This tart is SUPER chocolately.  I mean the most chocolately.  Like some of my friends (Rachel) would not even enjoy it because it’s so chocolately. On the other hand, this tart is perfect if you are chocolate freak of nature like me. 

It involves a chocolate graham cracker crust (you could use regular graham crackers to tone down the chocolately-ness), a chocolate cream filling and a chocolate maple glaze.  HEAVEN.

 

Recipe tweaked from Gourmet Magazine.

INGREDIENTS

For crust:

• One box of Annie’s Bunny Chocolate Grahams (or enough to     make two cups of ground grahams- the original recipe called for one cup     and that is not even close to enough)
• 6 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 3 4 ounce bars of 60% cacoa chocolate bars (I used     Ghiradelli)
• 2 large eggs
• 1.25 cups of heavy cream plus 2 tablespoons
• 1 teaspoon maple syrup (I won’t tell if you use honey or     corn syrup)
• 1 teaspoon pure vanilla extract
• ¼ teaspoons salt

Grind the graham crackers in a food processor or bash them like crazy in a Ziploc bag. Mix with the melted butter and sugar and press into your tart pan. Bake for 10 minutes at 350 and then cool for 15 minutes.

Put the chocolate you chopped in a bowl.  Boil 1.25 cups of cream and then pour that cream over the chocolate.  Don’t touch it and let it sit for 5 minutes.

In a separate bowl combine the eggs, vanilla and salt.

Okay now stir the chocolate/cream mixture like a lady until smooth. 

Add egg mixture and stir.  Pour into tart and bake for 20 minutes.  Let cool for an hour.

For the glaze: I microwaved the 2 tablespoons of cream (Gourmet Magazine I’m sorry) and then added 1.75 ounces of the chopped chocolate.  Stir, then stir in the maple syrup and a tablespoon of warm water. Spread this over the tart and let sit for an hour to set.

Now devour this tart like it’s your last weekend in DC. If you need to cut the richness I would serve with fresh whipped cream (seems counter intuitive but it works). Also this tart would be a good call for Valentine’s Day.

White Trash Option: Skip the glaze.  It won’t look as pretty, taste as good and you will lose major street cred but you have to choose your choice.