Gluten-Free Chocolate Glazed Chocolate Tarts
Decadent chocolate tarts featuring a chocolate graham cracker crust filled with rich chocolate custard and topped with a glossy chocolate glaze. The combination of textures from the crispy crust to the silky filling makes these elegant desserts perfect for special occasions or when you want to impress dinner guests. The deep chocolate flavor comes from using quality bittersweet chocolate in both the filling and glaze, while the graham cracker crust adds a subtle honey note that complements the intense chocolate.
Ingredients
- 1 cup chocolate graham cracker crumbs, crushed
- 4 tablespoons unsalted butter, melted
- ¼ cup sugar
- 1 cup heavy cream
- 8 ounces Ghirardelli 60% cacao bittersweet chocolate chips
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cups sugar
- ¼ teaspoon salt
- 4 tablespoon heavy cream
- 3 ounces Ghirardelli 60% cacao bittersweet chocolate chips
- 2 teaspoons light corn syrup
- 1 tablespoon warm water or coffee
Instructions
- 1
Preheat oven to 350°F
- 2
Stir together crushed chocolate graham crackers, melted butter, and sugar
- 3
Press the mixture evenly onto bottom and sides of each tart pan
- 4
Bake for about 10 minutes, or until the crust is firm
- 5
Cool on a baking rack for 15 to 20 minutes
- 6
In a small saucepan, over medium heat, bring cream to a boil
- 7
Pour hot cream over chocolate in a bowl and stir until smooth
- 8
Let cool for a few minutes
- 9
In a separate bowl, beat together eggs, vanilla, and salt
- 10
Stir egg mixture into cooled, melted chocolate
- 11
Pour filling into cooled crust
- 12
Bake until filling is set but center is still a little giggly, about 20 minutes
- 13
Cool completely in pan on a baking rack for about 1 hour
- 14
Bring cream to a boil and remove from heat
- 15
Stir in chocolate until smooth
- 16
Stir in corn syrup, and then warm water
- 17
Pour glaze evenly onto tart
- 18
Let stand until glaze is set, about 1 hour
Tips
Use a tart pan with removable bottom for easier removal and cleaner presentation when serving.
The filling should still have a slight jiggle in the center when done - it will continue to set as it cools.
For the smoothest glaze, make sure the chocolate is completely melted and strain if needed to remove any lumps.
Good to Know
Refrigerate covered for up to 3 days. Bring to room temperature before serving for best texture.
Can make crust and filling up to 1 day ahead. Add glaze day of serving for best appearance.
Serve at room temperature for optimal chocolate flavor and smooth texture.
Common Mistakes
Don't overbake the filling or it will become grainy instead of silky smooth
Let each component cool completely before adding the next to prevent melting
Substitutions
Use regular graham crackers if chocolate ones unavailable
FAQ
Can I make these without a tart pan?
Yes, you can use a muffin tin to make individual mini tarts or a pie pan for one large tart, adjusting baking time as needed.
How long will the glaze stay shiny?
The glaze will stay glossy for about 24 hours at room temperature, after which it may develop a slight bloom but will still taste delicious.
Can I freeze these tarts?
Yes, wrap well and freeze for up to 2 months. Thaw in refrigerator overnight and add fresh glaze if desired.