1Ā¼ cups chocolate wafer crumbs
Ā¼ cup white granulated sugar
Ā¼ cup butter, melted
Ā½ cup butter
6 squares (6 ounces / 180 g) semisweet chocolate, chopped
3 eggs
ā cup white granulated sugar
1 teaspoon vanilla extract
Ā¼ teaspoon salt
ā cup all-purpose flour
1 can (21 ounces / 600 g) cherry pie filling
2 squares (1 ounce / 30 g) each) semisweet chocolate, chopped
1 tablespoon heavy whipping cream
Preheat oven to 350Ā°F (175Ā°C).
In a small bowl, combine wafer crumbs and sugar; stir in butter.
Press onto the bottom and up the sides of a lightly greased 11-inch (30 cm) tart pan with removable bottom.
Place pan on baking sheet.
Bake for 8 to 10 minutes or until lightly browned.
10 minutes
Cool on a wire rack.
In a microwave-safe bowl, melt butter and chocolate; stir until smooth.
Cool for 10 minutes.
10 minutes
In a large mixing bowl, Beat the eggs, sugar, vanilla, and salt until thickened, about 4 minutes.
4 minutes
Blend in chocolate mixture.
Add the flour and mix well.
Pour into crust; spread evenly.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
30 minutes
Cool completely on a wire rack.
Spread pie filling over the top.
In a small microwave bowl, combine chocolate and cream.
Microwave on high for 20 to 30 seconds or until chocolate is melted; stir until smooth.
30 seconds
Cool for 5 minutes, stirring occasionally.
5 minutes
Drizzle over tart.
Chill until set.