Ingredients
Special Equipment:
9 inch tart pan with 1in. sides & removable bottom
For Crust:
1-1/2 cups finely ground graham crackers
1/4 cup unsweetened cocoa
4 Tbsp. melted butter
1/4 cup sugar
For Filling:
1-1/2 cups heavy cream
10 ounces bittersweet chocolate
1/3 cup maple syrup
4 large egg yolks
1 tsp. vanilla extract
1/4 tsp. salt
For Glaze:
2 ounces finely chopped bittersweet chocolate
2 Tbsp. heavy cream
1Tbsp. water
1 tsp. maple syrup
1/4 to 1/2 tsp. cayenne pepper
Preparation
Crust: Preheat oven to 350F
Stir together all ingredients and press evenly to bottom and 3/4 way up sides of tart pan.
Bake for 10 minutes.
Cool on a rack for 20 minutes.
Filling: Put chocolate in medium bowl.
Bring cream to a boil and pour over chocolate.
Let stand until chocolate is melted.
Stir until smooth.
In another bowl whisk together eggs, maple syrup, vanilla and salt.
Stir into melted chocolate.
Pour filling into cooled crust.
Bake 20-25 minutes; the filling will be set about 3-4 inches from edge but the center will still be loose.
Don’t worry, it will set up as the tart cools.
Cool 1 hour or until completely set.
Glaze: Bring cream and cayenne to a boil.
Stir in chocolate until smooth.
Stir in maple syrup and water.
Pour glaze onto cooled tart.
Tilt and rotate tart until glaze coats the top evenly.
Let tart rest for an hour until glaze is set.
Can be refrigerated if preparing ahead of time but bring to room temperature before serving.
Garnish with whipped cream if desired and enjoy!
