Engagement Chocolate Tart

Ingredients

For the crust
1 1/4 cups flour
1/2 tsp salt
2 tsp cocoa powder
1/2 cup butter, cold and cubed
~1/4 cups ice cold water

For the filling
1 1/4 cups heavy cream
9 ounces bittersweet chocolate, chopped
2 eggs
1 tsp vanilla
1/4 tsp salt

For the glaze
2 Tbs heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 tsp light corn syrup
1 Tbs warm water

Procedure

Preheat oven to 350 degrees. To make the crust, combine flour, salt and cocoa. Mix until well combined. Rub in butter with hands until mixture resembles coarse crumbs. Add cold water a little bit at a time, mixing with hands until dough just holds together. Don't let dough become too wet or sticky. Press dough into a 9-inch tart or pie pan. Using a fork, poke a few holes in the dough on the bottom of the pan. Bake for 10 minutes, then let cool about 10 -15 minutes.

To prepare the filling, bring cream to a boil, then pour over chocolate in a medium 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.

To make the 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. Decorate with powdered sugar if you wish!

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