Tart of Darkness

If you don’t tell anyone the funny name or serve it on a table full of spooky Halloween treats, you could also serve this rich, chocolatey tart at the most elegant dinner party. The filling is made with 60 percent cacao chocolate (try Ghirardelli chocolate chips or a Lindt chocolate bar) and the even darker glaze is made with a 70 or 72 percent chocolate melted with cream. The result, baked in a dark chocolate cookie crust, is a chocoholic’s dream. And the perfect dessert for a dark Halloween night.

Sharon Bowers

Tart of Darkness

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    12 chocolate sandwich cookies (such as Oreos) 1/2 cup cocoa
    4 tablespoons butter, melted 1/4 teaspoon salt
    1 (10-ounce) package 60 percent cacao chocolate chips (such as Ghirardelli chips) 1 1/4 teaspoon vanilla
    1/2 cu[p unsalted butter 1 (4-ounce) bar Ghirardelli 70 percent cacao cooking chocolate
    3/4 cup sugar 1/2 cup heavy cream
    4 large eggs


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    • 1

      Preheat the oven to 350 degrees F. Crush the cookies in a food processor and, with the machine running, pour in the melted butter. (If you don’t have a food processor, you can put the cookies in a gallon-size Ziplock and crush them with a rolling pin. Pour the butter right into the bag to mix.)

    • 2

      Spread the cookie mixture into a 10-inch tart pan with a removable bottom and press down firmly with the bottom of a cup or drinking glass to make a crust.

    • 3

      Put the 60-percent cacao chips in a microwavable bowl with the butter and melt on High heat for 1 minute. Remove and stir. If the chips need more melting, microwave in 10 second bursts to avoid scorching the chocolate, stirring well after each. (If you don’t have a microwave, you can do this over low heat on the stovetop, stirring constantly.) Whisk in the eggs, cocoa, salt and 1 teaspoon vanilla, and pour the mixture into the prepared crust.

    • 4

      Bake for 20 to 25 minutes, until the tart is just set in the center.

    • 5

      Melt the 70-percent cacao chips and the cream together in the microwave, as in step 3. Stir in 1/4 teaspoon vanilla and pour the glaze over the still-warm tart, spreading it out to edges with a knife or spatula. Cool completely before serving.

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