Description
Silky chocolate pudding nestles into a buttery graham cracker crust, creating a luxurious dessert that whispers pure indulgence. Creamy layers promise Mediterranean-inspired comfort with each elegant spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 4 cups (946 ml) whole milk
- 7 ounces (198 grams) good bittersweet chocolate, such as Lindt, broken
- 5 extra-large egg yolks
- 2 cups (240 grams) graham cracker crumbs
Sweeteners and Binding Agents:
- 1 cup (200 grams) sugar
- ⅓ cup (40 grams) cornstarch
- 1 tablespoon Kahlúa liqueur
Flavor Enhancers and Garnish:
- ¼ pound (113 grams) unsalted butter, melted
- 1 teaspoon kosher salt
- 1 teaspoon instant coffee powder, such as Nescafé Clásico
- Sweetened whipped cream
- Shaved bittersweet chocolate, for garnish
Instructions
- Prepare the foundation: Calibrate the oven to 180°C / 350°F. Pulverize graham crackers into fine crumbs and blend thoroughly with granulated sugar and melted butter until the mixture resembles wet sand. Press the crumbly mixture evenly into an 11-inch tart pan with a removable bottom, ensuring uniform thickness across the base and sides.
- Temper the dairy: Gently warm whole milk in a small saucepan over medium heat until it reaches a slight shimmer, avoiding full boiling. Remove from heat momentarily.
- Create the custard base: In a mixing bowl, whisk together refined sugar, egg yolks, cornstarch, and a pinch of salt until the mixture becomes pale and slightly thickened. Gradually stream the heated milk into the egg mixture while continuously whisking to prevent curdling.
- Develop the custard consistency: Transfer the liquid mixture to a heavy-bottomed saucepan. Cook over medium-low heat, stirring persistently with a wooden spoon. The mixture will gradually thicken and coat the back of the spoon, which takes approximately 5-8 minutes.
- Incorporate chocolate and aromatics: Remove the pan from heat and fold in dark chocolate pieces, unsalted butter, Kahlúa liqueur, and instant coffee granules. Whisk energetically until the mixture transforms into a glossy, smooth chocolate custard.
- Construct the tart: Pour the silky chocolate filling into the cooled graham cracker crust, using a spatula to spread evenly. Immediately cover the surface with plastic wrap, pressing directly onto the custard to prevent a skin from forming.
- Chill and set: Refrigerate the tart for a minimum of 6 hours, allowing the filling to solidify completely. The texture should be firm yet creamy when properly chilled.
- Finish and present: Before serving, adorn the tart with delicately whipped cream and sprinkle finely shaved chocolate over the top. Slice with a heated knife for clean, precise portions and serve chilled.
Notes
- Pick premium chocolate bars with at least 60% cocoa content for rich, deep flavor that elevates the entire dessert.
- Maintain gentle heat while stirring chocolate mixture to prevent burning and achieve smooth, glossy consistency.
- Ensure pastry shell cools completely to room temperature before adding filling, preventing unwanted moisture and potential structural breakdown.
- Create protective barrier by pressing plastic wrap directly against filling’s surface, blocking air exposure and maintaining pristine texture.
- Refrigerate tart for minimum six hours, allowing filling to set firmly and develop intense flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg