Chocolate Kahlua Glazed Chocolate Truffle Tart

serves 8-10

*Note- the tart can be made without the glaze one day ahead and refrigerated.  Bring to room temperature before glazing

For the Crust

24 chocolate Nabisco wafers, finely ground

6 Tablespoons unsalted butter, melted

1/4 cup granulated sugar

For the Filling

1 1/4 cups heavy cream

9 ounces semisweet chocolate, chopped

2 extra large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon espresso powder

1/4 teaspoon kosher salt

For the Glaze

2 Tablespoons heavy cream

1 3/4 ounces semisweet chocolate

1 teaspoon light corn syrup

1 Tablespoon Kahlua or other coffee liqueur

For the Garnish

Lightly sweetened whipped cream

Chocolate covered coffee beans

For the Crust

Preheat the oven to 350° F.  In a medium bowl, stir together the wafer crumbs, butter, and sugar until moistened.  Press evenly onto the bottom and up the sides of a a 9-inch fluted tart pan with removable bottom.  Place the tart pan on a baking sheet and bake until firm, about 10 minutes.  Cool on a rack for 15-20 minutes.

For the Filling

In a small saucepan, bring the cream to a boil.  Place the chocolate in a medium sized bowl and pour the heavy cream over the chocolate; let stand for 5 minutes.  Gently stir the mixture until smooth.  In a separate bowl, whisk together the eggs, vanilla, espresso powder, and salt.  Stir the egg mixture into the chocolate mixture.

Pour the filling into the cooled crust.  Bake until the filling is set about 3 inches from edge, but the center should still be wobbly, about 20-25 minutes.  (The filling will continue to set as it cools).  Cool completely in the pan on a rack for at least 1 hour.

For the Glaze

In a small saucepan, bring the cream to a boil.  Add the chocolate and stir until smooth.  Stir in the corn syrup and the Kahlua.  

Pour the glaze onto the cooled tart, tilting and rotating so the glaze evenly coats the top.  Allow the tart to stand until the glaze is set, about 1 hour.  Garnish with rosettes of whipped cream and chocolate covered coffee beans.  Enjoy!

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