Adapted from Gourmet
9 chocolate graham crackers, finely ground (1 cup)
5 tablespoons butter, melted
1/4 cup sugar
1 1/4 cup heavy cream
9 ounces semi-sweet chocolate, chopped
2 teaspoons vanilla
1/4 teaspoon salt
2 tablespoons heavy cream
1 3/4 ounces semi-sweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
Sweetened whipped cream
Preheat oven to 350º.
Mix crust ingredients and press evenly onto bottom and 3/4 up sides of a 9-inch fluted tart pan. Bake about 10 minutes. Cool on rack 20.
To make filling, microwave chocolate and cream in a heat proof bowl, stopping to stir at 30 second increments till smooth and melted. Allow to cool till lukewarm. Whisk eggs, vanilla and salt together in another bowl, then stir into melted chocolate. Pour filling into cooled crust. Bake till outer 3 inches of filling is set, but center is still jiggly, 20-25 minutes. Cool on rack about one hour till completely cool.
To make glaze, microwave chocolate and cream in a heat proof bowl, stopping to stir at 30 second increments till smooth and melted. Then stir in corn syrup and water, and mix till combined. Pour glaze over top, tilting tart to spread evenly. Let stand to allow glaze to set about 1 hour. Serve with whipped cream and berries if desired.