This delicious chocolate pudding cream tart, inspired by Ina Garten, is a creamy, indulgent dessert that’s surprisingly easy to make. Perfect for any occasion, it combines a buttery graham cracker crust with a rich, velvety chocolate filling. Made with simple ingredients like milk, chocolate, and eggs, it’s a showstopper that’s both elegant and approachable!
Recipe Ingredients:
for the crust
- 2 c graham cracker crumbs
- ⅓ c sugar
- ¼ lb (1 stick) unsalted butter, melted
for the filling
- 4 c whole milk
- ¾ c sugar
- 5 extra-large egg yolks
- ⅓ c cornstarch
- 1 tsp kosher salt
- 7 oz good bittersweet chocolate, such as Lindt, broken
- 2 tbsp (¼ stick) unsalted butter, diced
- 1 tbsp Kahlúa liqueur
- 1 tsp instant coffee powder, such as Nescafé Clásico
- Sweetened whipped cream
- Shaved bittersweet chocolate, for garnish
How To Make Chocolate Pudding Cream Tart?
- Preheat the oven and prepare the crust: Preheat your oven to 180°C / 350°F. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture into an 11-inch tart pan with a removable base. Bake for 10 minutes, then let it cool completely.
- Heat the milk: Heat the milk in a small saucepan over medium heat until it’s just about to simmer, but do not boil.
- Combine the filling base: In the bowl of a mixer, combine sugar, egg yolks, cornstarch, and salt. Slowly pour the heated milk into the mixture while the mixer is on low, ensuring a smooth blend.
- Thicken the mixture: Transfer the combined mixture to a large saucepan and cook over medium-low heat. Stir constantly with a wooden spoon for 5–10 minutes until it thickens significantly.
- Add the chocolate and flavors: Remove from heat and stir in the chocolate, butter, Kahlúa, and instant coffee powder. Whisk until smooth and silky.
- Assemble the tart: Pour the filling into the cooled crust. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 6 hours or until the filling is fully set.
- Garnish and serve: Once chilled, top the tart with sweetened whipped cream and garnish with shaved chocolate. Serve cold and enjoy!
Recipe Tips:
- Use high-quality chocolate: The flavor of the tart depends on the chocolate, so choose good-quality bittersweet chocolate for the best results. Avoid overly sweet or low-cocoa content varieties.
- Cook the filling slowly: When thickening the filling, stir constantly over medium-low heat. This prevents lumps and ensures a silky, smooth texture.
- Cool the crust completely: Let the crust cool fully before pouring in the filling to avoid a soggy base and keep the tart structure firm.
- Cover with plastic wrap properly: Press the plastic wrap directly onto the surface of the filling to prevent a skin from forming while it chills.
- Chill for the full time: Allow the tart to chill for at least 6 hours. This ensures the filling sets perfectly and slices cleanly when served.
How To Store Leftovers?
First, let the leftover Chocolate Pudding Cream Tart cool to room temperature. Cover it tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days to maintain freshness.
Nutrition Facts
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 150mg
- Sodium: 250mg
- Potassium: 200mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g
Check out More Recipes:
Ina Garten Chocolate Pudding Cream Tart
Description
This delicious chocolate pudding cream tart, inspired by Ina Garten, is a creamy, indulgent dessert that’s surprisingly easy to make. Perfect for any occasion, it combines a buttery graham cracker crust with a rich, velvety chocolate filling. Made with simple ingredients like milk, chocolate, and eggs, it’s a showstopper that’s both elegant and approachable!
Ingredients
for the crust
for the filling
Instructions
- Preheat the oven and prepare the crust: Preheat your oven to 180°C / 350°F. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture into an 11-inch tart pan with a removable base. Bake for 10 minutes, then let it cool completely.
- Heat the milk: Heat the milk in a small saucepan over medium heat until it’s just about to simmer, but do not boil.
- Combine the filling base: In the bowl of a mixer, combine sugar, egg yolks, cornstarch, and salt. Slowly pour the heated milk into the mixture while the mixer is on low, ensuring a smooth blend.
- Thicken the mixture: Transfer the combined mixture to a large saucepan and cook over medium-low heat. Stir constantly with a wooden spoon for 5–10 minutes until it thickens significantly.
- Add the chocolate and flavors: Remove from heat and stir in the chocolate, butter, Kahlúa, and instant coffee powder. Whisk until smooth and silky.
- Assemble the tart: Pour the filling into the cooled crust. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 6 hours or until the filling is fully set.
- Garnish and serve: Once chilled, top the tart with sweetened whipped cream and garnish with shaved chocolate. Serve cold and enjoy!
Notes
- Use high-quality chocolate: The flavor of the tart depends on the chocolate, so choose good-quality bittersweet chocolate for the best results. Avoid overly sweet or low-cocoa content varieties.
- Cook the filling slowly: When thickening the filling, stir constantly over medium-low heat. This prevents lumps and ensures a silky, smooth texture.
- Cool the crust completely: Let the crust cool fully before pouring in the filling to avoid a soggy base and keep the tart structure firm.
- Cover with plastic wrap properly: Press the plastic wrap directly onto the surface of the filling to prevent a skin from forming while it chills.
- Chill for the full time: Allow the tart to chill for at least 6 hours. This ensures the filling sets perfectly and slices cleanly when served.
Ina Garten Chocolate Pudding Cream Tart