Bake tart until custard moves just slightly in center when pan is gently shaken and tester inserted into center comes out with some custard still attached, about 1 hour 20 minutes. Remove pan from water; remove foil. Cool tart in pan on rack. Cover with foil and refrigerate overnight.
GANACHE: Bring cream, espresso powder, corn syrup, and oil to simmer in heavy small saucepan. Remove from heat. Add chocolate and vanilla; whisk until chocolate is melted and smooth. Let ganache stand until slightly cooled but still pourable, about 10 minutes.
Run small knife around pan sides to loosen tart. Remove pan sides. Place tart on platter. Pour ganache atop tart. Using thin metal spatula, spread ganache evenly over top of tart, being careful not to allow ganache to drip down sides. Let ganache set 15 minutes. Using icing comb or tines of fork, make decorative concentric circles in wave pattern in ganache. Garnish top of tart with chocolate-covered coffee bean candies, if desired. Refrigerate until ganache is softly set, about 15 minutes.
DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 45 minutes before serving.Technique Tip: Is It Ready?To test if the ganache is ready to decorate, run the icing comb or fork in it: If the ganache doesn’t hold the impression from the comb, chill the tart 10 minutes and test again. Icing combs are available at cookware stores and restaurant supply stores.
Ganache is a French pastry term for a rich chocolate filling or icing—it’s generally a simple mixture of dark chocolate and cream. Don’t use chocolate that has more than 61% cacao, as the results will be too firm and bitter. You can use toasted hazelnuts or almonds in place of the pecans in the crust. 8 to 12 servings
CrustNonstick vegetable oil spray
9 whole graham crackers, broken
½ cup pecans, toasted
¼ cup (packed) dark brown sugarGenerous pinch of salt
5 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
Filling
1 cup plus 2 tablespoons heavy whipping cream
2 tablespoons (packed) dark brown sugar Generous pinch of salt
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 tablespoon brandy
1 teaspoon vanilla extract
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
CRUST: Preheat oven to 350°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Combine graham crackers, pecans, sugar, and salt in food processor and blend until nuts and crackers are finely ground. Mix in melted butter and vanilla. Press crumbs evenly on bottom and up sides of prepared pan (crust will be thick). Bake until set and just beginning to turn golden brown, about 10 minutes. Cool.
FILLING: Bring cream, sugar, and salt to simmer in heavy medium saucepan over medium heat. Remove from heat. Add bittersweet chocolate and whisk until melted and smooth. Whisk in brandy and vanilla. Pour filling into crust.
Melt white chocolate in heavy small skillet, stirring constantly over very low heat. Transfer white chocolate to resealable plastic bag; twist bag just above point where filled. Snip tip of bag to create very small opening. Or transfer chocolate to pastry bag fitted with very small pastry tip (about ⅙-inch diameter). Starting in center of tart, pipe white chocolate in 1 continuous spiral, working outward to edge, spacing lines ½ inch apart. Using small sharp knife, draw knife tip through white chocolate lines from center to outer edge. Lift knife tip and draw second line from outer edge to center. Repeat several more times, alternating direction of lines from center to edge and edge to center, spacing evenly, to create floral pattern. Chill until set, about 2 hours.
DO AHEAD: Can be made 3 days ahead. Tent with foil. Keep chilled.
Spooky DesignCreating a spiderweb design on the tart makes this an excellent Halloween treat. Starting in the center of the tart, pipe the white chocolate in one continuous spiral, working outward to the edge, spacing lines ½ inch apart. Using a small sharp knife, draw the knife tip through the white chocolate lines from the center to the outer edge [1]. Repeat about 15 more times, spacing evenly, to create a spiderweb pattern.
Who says cranberries are only for making relish? Here, the tangy berries get tossed with sugar and baked until they’re sweet-tart and pretty enough to top a decadent chocolate tart. 10 servings
Crust
1⅔ cups unbleached all purpose flour
2 tablespoons sugar
¼ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch pieces
2½ tablespoons (or more) ice water
1 large egg yolk
1 teaspoon vanilla extract
Filling
½ cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 tablespoons crème de cassis (black currant liqueur)
Candied CranberriesNonstick vegetable oil spray
1½ 12-ounce packages frozen cranberries (unthawed)
1 cup sugar
CRUST: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 2½ tablespoons ice water, egg yolk, and vanilla. Blend until moist clumps form, adding more ice water by ½ tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours.
DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Preheat oven to 375°F. Roll out dough disk on lightly floured surface to 13- to 14-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut dough overhang to ¾ inch; fold overhang in and press, forming sides that extend ¼ inch above top of pan. Pierce crust all over with fork. Freeze 15 minutes.
Bake crust 15 minutes. If sides of crust fall, press up with back of fork. Continue to bake crust until beginning to brown, about 15 minutes longer. Cool on rack.
FILLING: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Whisk in crème de cassis. Pour filling into crust. Chill until filling is firm, at least 2 hours and up to 1 day.
CANDIED CRANBERRIES: Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Toss cranberries and sugar in medium bowl to blend. Spread out mixture on baking sheet. Bake 10 minutes. Using metal spatula, stir berries gently. Bake until berries are thawed and most sugar is dissolved, about 5 minutes longer. Cool on sheet 5 minutes. Spoon berries atop filling; drizzle with syrup from sheet. Chill 1 hour.