Description
Rich Dark Chocolate Tart from Ina Garten promises pure indulgence with silky ganache nestled in a buttery crust. Chocolate enthusiasts will savor each luxurious bite of this elegant French-inspired dessert that melts perfectly on your palate.
Ingredients
Scale
Crust:
- 1 9-ounce / 255-gram box Nabisco Famous Chocolate Wafers
- 6 tablespoons / 85 grams unsalted butter, melted
- ¼ cup / 50 grams sugar
Filling:
- 6½ ounces / 185 grams bittersweet chocolate (such as Lindt), finely chopped
- 1¼ cups / 300 milliliters heavy cream
- 2 extra-large eggs, lightly beaten
- 1 teaspoon pure vanilla extract (such as Nielsen-Massey)
- ¼ teaspoon instant coffee granules
Topping:
- 3 ounces / 85 grams bittersweet chocolate (such as Lindt), finely chopped
- ¼ cup / 60 milliliters heavy cream
- ½ teaspoon flaked sea salt (such as Maldon)
Instructions
- Prepare the chocolate cookie crust by pulverizing chocolate wafers and granulated sugar in a food processor until achieving a fine, sandy texture. Combine with melted unsalted butter, then firmly press the mixture into a 9-inch / 23 cm tart pan with a removable bottom, ensuring an even distribution across the base and sides.
- Place the prepared crust on a baking sheet and transfer to an oven preheated to 350°F / 175°C. Bake for approximately 10 minutes, allowing the crust to set and develop a slightly crisp texture. Remove and let cool completely at room temperature.
- Create the chocolate filling by finely chopping high-quality dark chocolate and placing it in a heat-resistant mixing bowl. Warm the heavy cream in a saucepan until it reaches a gentle boil, then immediately pour over the chocolate. Allow the mixture to rest for one minute before whisking until achieving a smooth, glossy consistency.
- Incorporate room-temperature eggs and pure vanilla extract into the chocolate ganache, stirring thoroughly to create a homogeneous filling. Carefully pour the mixture into the cooled chocolate cookie crust.
- Return the tart to the oven and bake for 18 to 20 minutes, watching for a set exterior with a slight jiggle in the center. The filling should look barely set but not completely solid. Remove from the oven and allow to cool completely.
- Prepare the coffee-infused chocolate glaze by combining finely chopped chocolate with instant coffee granules in a clean bowl. Heat the cream until it reaches a boiling point, then pour over the chocolate mixture. Let sit for one minute, then whisk until achieving a smooth, lustrous finish.
- Gently pour the glossy glaze over the cooled tart, using a spatula to spread evenly to the edges. Sprinkle a delicate pinch of flaky sea salt across the surface for a sophisticated flavor contrast.
- Allow the tart to rest at room temperature until the glaze sets completely. Carefully remove the tart from the pan, transfer to a serving plate, and slice into elegant wedges. Serve at room temperature for optimal flavor and texture.
Notes
- Warm ingredients blend effortlessly, creating a silky-smooth chocolate filling that’s free from lumps.
- Watch the tart’s edges carefully during baking, stopping just when they set but the center remains slightly soft.
- Patience matters when cooling – allow the tart to reach room temperature before adding the glossy glaze.
- Sifting coffee granules ensures a perfectly smooth, lump-free glaze that shines beautifully on top.
- Gently transfer the delicate tart using a flat spatula to preserve its delectable crust and stunning presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 370
- Sugar: 22g
- Sodium: 70mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg