Triple Chocolate Tart

• FOR THE CRUST:
• 8 whole Chocolate Graham Cracker Sheets (4 Small Rectangles Per Sheet)
• 1 pinch Salt
• 2 Tablespoons Butter
• 3 Tablespoons Coconut Oil
• FOR THE FILLING:
• 1/2 teaspoons Espresso Powder
• 9 ounces, weight Dark (60-65%) Chocolate, Chopped
• 1-1/4 cup Heavy Cream
• 2 Large Eggs
• 1 teaspoon Vanilla
• 1/4 teaspoons Salt
• FOR THE GLAZE:
• 1-3/4 ounce, weight Chocolate, Finely Chopped
• 1 teaspoon Light Corn Syrup
• 2 Tablespoons Heavy Cream
• 1 Tablespoon Warm Water

1. For the crust:
2. 1. Preheat your oven to 350 F.
3. 2. In a food processor, pulse the graham crackers until crushed.
4. 3. Add the salt salt and pulse until combined.
5. 4. In a glass measuring cup, melt the butter and coconut oil together (heat in the microwave in 20 second increments until melted).
6. 5. Pour half the melted butter/coconut oil mixture into the crumbs and pulse until combined. Scrape the bottom of the food processor.
7. 6. Add the remaining butter/coconut oil and pulse until combined.
8. 7. Pour the crust mixture into the tart pan. Press firmly into the bottom and up the sides of the tart pan. To get firm edges, I press two of my fingers into the flutes all the way around the pan. It's a little time consuming, but it works!
9. 8. Bake the crust for 10 minutes until it is firm.
10. 9. Remove from oven and set aside. Don't turn off the oven.
11. For the filling:
12. 1. In a heat proof bowl, sprinkle the espresso powder over the chocolate pieces.
13. 2. Bring the cream to a boil in a saucepan over medium heat then remove from heat.
14. 3. In a small bowl whisk together the eggs, vanilla, and salt.
15. 4. Pour the hot cream over the chocolate. Whisk until melted and combined.
16. 5. Add the egg mixture and whisk until combined.
17. 6. Pour into the baked crust.
18. 7. Bake at 350 F for 20 minutes until the edges are set but the middle still wiggles a bit.
19. 8. Remove from oven and let it cool for about 20 minutes until room temperature. You can also cool the tart in the freezer for about 10 minutes.
20. For the glaze:
21. 1. Place the chocolate and the corn syrup in a heat proof bowl.
22. 2. Bring the cream to a boil.
23. 3. Pour the hot cream over the chocolate and corn syrup. Whisk together until combined.
24. 4. Add the water and whisk until thoroughly combined. Try not to incorporate too many air bubbles into the chocolate.
25. 5. Pour the glaze in the middle of the cooled tart. Rotate the tart in a circle to spread the glaze around. You can also use an offset spatula to spread the glaze.
26. 6. Allow the tart to cool and set for approximately 1 hour.
27. 7. Slice into thin slices and serve!
28. Recipe adapted from Epicurious.

chocolate, salt, butter, coconut oil, filling, espresso powder, chocolate, heavy cream, eggs, vanilla, ubc, weight chocolate, syrup, heavy cream, water

Taken from tastykitchen.com/recipes/desserts/triple-chocolate-tart/ (may not work)