Anita, the Associate General Counsel here at Weber, has a reputation for making some of the best smoke-infused sweets around. This recipe, inspired by Paul Grimes’ recipe on Epicurious, incorporates smoked cream into the chocolate filling, giving a campfire depth to the bittersweet chocolate.
Set the grill to SmokeBoost™ or 180°F. Preheat for 15 minutes and brush the grill grates clean.
Pour the cream for the filling and the glaze into a shallow grill-safe dish. Place on the grill and smoke uncovered until lightly for 1 hour, stirring occasionally. Remove the cream from the grill. You'll need 1¼ cups for the filling and 2 tbsp for the glaze.
Meanwhile, stir the chocolate cookie crumbs, melted butter, and sugar together in a bowl until evenly moistened. Press into the bottom and 3⁄₄" up the sides of a 9" tart pan.
After the cream has smoked, adjust the grill to 350°F. Place the tart pan with the cookie shell on the grill and cook until the crust is firm, about 10 minutes. Cool on a wire rack until just warm, 15–20 minutes.
To make the filling, place the chocolate in a medium bowl. Bring 1¼ cups of the smoked cream to a boil in a small saucepan on the stove. Pour the cream over the chocolate and let it stand 5 minutes. Stir gently until smooth.
In a separate bowl, whisk the eggs, vanilla, and salt. Stir the egg mixture into the melted chocolate until smooth. Pour the filling into the cooled crust.
Place the tart on the grill and cook until the edges of the tart are set, but it's still slightly wobbly in the center, 20–25 minutes. Cool in the pan on a rack until it's completely set, about 1 hour.
Before serving, bring 2 tbsp of the smoked cream to a boil in a small saucepan. Remove from heat, add the chocolate, and stir until smooth. Stir in the corn syrup and warm water until glossy. Pour the glaze over the tart, making sure it's evenly coated. Let it stand until the glaze is set before serving, about 1 hour.
