I think I'll just forgo the intro and dive straight into the recipe. Something this good should just speak for itself. *This recipe is for an 11" tart pan with a removable bottom. It was adapted from: Dulce Delights.
For the crust:
2 1/2 cup graham crackers crumbs (I just blended them in the food processor)
1/2 cup chocolate wafer crumbs
1/3 cup cocoa powder
1/3 cup confectioner's sugar
2 sticks melted butter
In a food processor, combine the graham crackers, chocolate wafers, cocoa powder and sugar. Transfer to a mixing bowl and then gradually add the melted butter into the crumbs. Make sure to evenly distribute the butter. Next add the mixture into your tart pan and begin pressing down to form the crust- also pushing up against the sides. Let the crust set in the fridge while you prepare the filling.
For the filling:
1 bag dark chocolate (11 oz)- I used the Ghiradelli 60% cocoa chips
1/2 bag of milk chocolate chips (5.5 oz)
2 cups heavy cream
1 tsp. vanilla extract
3 tbsp. Frangelico (hazelnut liqueur) or flavored liqueur of your choice
1/2 tsp. salt
Pre-heat your oven to 350 degrees. While the oven heats, add the cream to a large microwave-safe bowl and bring to a light simmer, about 2 1/2 minutes. Next add the chocolate into the bowl of hot cream and let it sit undisturbed for 3-4 minutes. Using a whisk, begin vigorously stirring the cream and chocolate until you have a smooth and shiny consistency. It should take about 1 1/2 minutes of violent whisking. Let the mixture cool for about 15 minutes before adding in the eggs, vanilla extract and Frangelico. Whisk vigorously again, making sure you beat the eggs well into the mix.
Side note: Before I decided on the Frangelico, I did a little taste test. I added a tiny bit of the chocolate mixture into a little tasting bowl and then added a bit of different liqueurs. I tried some Cointreau, some raspberry liqueur, some Disaronno, but I found that the Frangelico was mild enough to where it wouldn't alter the taste too much and I wanted to stick to a chocolate flavor. The chocolate-orange, chocolate-raspberry flavors worked really well though, so maybe next time I'll go that route.
Ok, back to the tart. The next thing you do is add this mixture into the tart pan. Make sure to leave a little room because you'll be adding the ganache top after the tart is cooked and cooled. Gently transfer the tart pan into the top rack of the oven and cook undisturbed for 25 minutes. When you take it out, the mixture won't be completely solid. It should wobble ever so slightly as you remove it from the oven but it will harden as it cools. You don't want to cook it past this point because then you'll have a hard and dried out filling which is not what we're trying to achieve here- we want a creamy and silky tart. Allow the tart to cool on the the counter for about 15 minutes and then transfer to the fridge. Allow the tart to set for about four hours or overnight before doing the next step.
For the ganache top:
1/2 cup heavy cream
1/3 cup bittersweet chocolate chips
1/4 cup milk chocolate chips
2 tbsp simple syrup. ( I made this while the tart was cooking, just add 1/2 cup water and 1/2 cup sugar to a pot and simmer until you have the consistency of honey)
1 tbsp. hot water
First add the cream to a bowl and heat in the microwave for about 1 minute. Add in the chocolate and let it sit undisturbed for about 2 minutes. Whisk well until you have combined the chocolate and cream. Next add in the simple syrup and hot water and stir until you have a smooth and shiny consistency. Drop the mixture quickly over the tart and begin to rotate the pan in order to spread the ganache evenly over the top of the tart. Allow the tart to reach room temperature before serving.
I couldn't help myself... just one more picture...