Ina Garten’s Dark Chocolate Tart is made with bittersweet chocolate, heavy cream, chocolate wafers, sugar, unsalted butter, eggs, and vanilla extract. This delicious Dark Chocolate Tart recipe creates a decadent dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
This Dark Chocolate Tart Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
For the Crust:
- 1 (9-ounce / 255-gram) box Nabisco Famous Chocolate Wafers
- ¼ cup / 50 grams sugar
- 6 tablespoons / 85 grams unsalted butter, melted
For the Filling:
- 6½ ounces / 185 grams bittersweet chocolate (such as Lindt), finely chopped (about 1 cup)
- 1¼ cups / 300 milliliters heavy cream
- 2 extra-large eggs, lightly beaten
- 1 teaspoon pure vanilla extract (such as Nielsen-Massey)
For the Glaze:
- 3 ounces / 85 grams bittersweet chocolate (such as Lindt), finely chopped (about ½ cup)
- ¼ teaspoon instant coffee granules
- ¼ cup / 60 milliliters heavy cream
- ½ teaspoon flaked sea salt (such as Maldon)
How To Cook Dark Chocolate Tart:
- Preheat the Oven: Preheat your oven to 350°F / 175°C.
- Prepare the Crust: Grind the chocolate wafers and sugar in a food processor until finely ground. Mix with melted butter in a bowl. Press into the bottom and sides of a 9-inch / 23 cm tart pan with a removable bottom. Bake on a sheet pan for 10 minutes. Set aside to cool.
- Make the Filling: Place the finely chopped chocolate in a bowl. Heat the cream in a saucepan until it starts to boil. Pour over the chocolate, let sit for 1 minute, then whisk until smooth. Stir in the eggs and vanilla. Pour into the crust and bake for 18 to 20 minutes until set around the edges but slightly jiggly in the center. Cool.
- Prepare the Glaze: Mix the chopped chocolate and coffee granules in a bowl. Heat the cream in the saucepan until boiling. Pour over the chocolate, let sit for 1 minute, then whisk until smooth. Pour the glaze over the cooled filling and spread to the edges. Sprinkle with sea salt.
- Finish and Serve: Let the tart sit at room temperature until the glaze is set. Remove the tart from the pan and transfer to a serving plate. Cut into wedges and serve at room temperature.
Recipe Tips
- Use Room Temperature Ingredients: For the filling, make sure your eggs and cream are at room temperature. This helps the chocolate mix smoothly and evenly.
- Don’t Overbake the Tart: Bake the tart until the edges are set but the center is still slightly jiggly. Overbaking can cause the filling to become dry.
- Cool the Tart Completely: Let the tart cool completely before adding the glaze. This prevents the glaze from melting into the filling.
- Sift the Coffee Granules: To avoid gritty bits, sift the instant coffee granules before adding them to the glaze.
- Handle the Tart Gently: When removing the tart from the pan, be careful not to break the crust. Use a flat spatula to lift it onto the serving plate.
How To Store
- Refrigerate: Allow the leftover Dark Chocolate Tart to cool to room temperature. Cover it or place it in an airtight container and refrigerate for up to 5 days.
- Freeze: Wrap leftover Dark Chocolate Tart tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw it in the refrigerator for a few hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 370
- Total Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 70mg
- Potassium: 230mg
- Total Carbohydrate: 32g
- Dietary Fiber: 3g
- Sugars: 22g
- Protein: 4g
Try More Ina Garten Recipes:
- Ina Garten Mocha Icebox Cake Recipe
- Ina Garten Hummingbird Cake
- Ina Garten Easy Cranberry And Apple Cake
- Ina Garten Devils Food Cake
- Ina Garten Tres Leches Cake
Ina Garten Dark Chocolate Tart
Description
Ina Garten’s Dark Chocolate Tart is made with bittersweet chocolate, heavy cream, chocolate wafers, sugar, unsalted butter, eggs, and vanilla extract. This delicious Dark Chocolate Tart recipe creates a decadent dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
Ingredients
For the Crust:
For the Filling:
For the Glaze:
Instructions
- Preheat the Oven: Preheat your oven to 350°F / 175°C.
- Prepare the Crust: Grind the chocolate wafers and sugar in a food processor until finely ground. Mix with melted butter in a bowl. Press into the bottom and sides of a 9-inch / 23 cm tart pan with a removable bottom. Bake on a sheet pan for 10 minutes. Set aside to cool.
- Make the Filling: Place the finely chopped chocolate in a bowl. Heat the cream in a saucepan until it starts to boil. Pour over the chocolate, let sit for 1 minute, then whisk until smooth. Stir in the eggs and vanilla. Pour into the crust and bake for 18 to 20 minutes until set around the edges but slightly jiggly in the center. Cool.
- Prepare the Glaze: Mix the chopped chocolate and coffee granules in a bowl. Heat the cream in the saucepan until boiling. Pour over the chocolate, let sit for 1 minute, then whisk until smooth. Pour the glaze over the cooled filling and spread to the edges. Sprinkle with sea salt.
- Finish and Serve: Let the tart sit at room temperature until the glaze is set. Remove the tart from the pan and transfer to a serving plate. Cut into wedges and serve at room temperature.
Notes
- Use Room Temperature Ingredients: For the filling, make sure your eggs and cream are at room temperature. This helps the chocolate mix smoothly and evenly.
- Don’t Overbake the Tart: Bake the tart until the edges are set but the center is still slightly jiggly. Overbaking can cause the filling to become dry.
- Cool the Tart Completely: Let the tart cool completely before adding the glaze. This prevents the glaze from melting into the filling.
- Sift the Coffee Granules: To avoid gritty bits, sift the instant coffee granules before adding them to the glaze.
- Handle the Tart Gently: When removing the tart from the pan, be careful not to break the crust. Use a flat spatula to lift it onto the serving plate.
Ina Garten Dark Chocolate Tart