Ina Garten Chocolate Pudding Tart – Rich, Silky, and Elegantly Simple

If you love silky chocolate desserts, Ina Garten’s Chocolate Pudding Tart will become your go-to favorite. It combines a crisp, buttery tart shell with a luxurious chocolate pudding filling—simple to prepare, but impressive enough for any occasion. This tart delivers a grown-up twist on a nostalgic treat with Barefoot Contessa charm.

What Is Ina Garten’s Chocolate Pudding Tart?

This dessert features a classic tart crust, filled with a homemade chocolate pudding made from high-quality chocolate, egg yolks, and cream. It’s cooked gently on the stovetop and then chilled until set. Topped with whipped cream or chocolate shavings, this tart is an effortless showstopper.

Other Ina Garten Recipes

• Ina Garten Roasted Figs with Caramel Sauce
• Ina Garten Strawberry Rhubarb Crisp
• Ina Garten’s Italian Plum Tart
• Ina Garten Red Velvet Cupcakes
• Ina Garten Red Velvet Frosting

Reasons to Try Ina Garten’s Chocolate Pudding Tart

• Decadent yet refined – Perfect for dinner parties
• Velvety chocolate texture – Ultra-smooth and satisfying
• No baking required for the filling – Just stovetop simplicity
• Elegant presentation – A slice-worthy centerpiece
• Great make-ahead dessert – Stays fresh for days
• Pairs beautifully with whipped cream or berries
• Ina’s foolproof method – Consistent and impressive

Ingredients Needed to Make Ina Garten’s Chocolate Pudding Tart

For the tart crust:

• 1½ cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon kosher salt
• 10 tablespoons (1¼ sticks) cold unsalted butter, diced
• 1 large egg yolk
• 2–3 tablespoons ice water

For the chocolate pudding filling:

• 2⅓ cups whole milk
• 4 extra-large egg yolks
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon kosher salt
• 6 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract

Optional toppings:

• Fresh whipped cream
• Chocolate shavings or curls
• Sea salt flakes or cocoa powder

Instructions to Prepare Ina Garten’s Chocolate Pudding Tart

Step 1: Make the Tart Crust

In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.

Add egg yolk and pulse again. Slowly add ice water, one tablespoon at a time, just until the dough holds together when pressed. Form into a disk, wrap in plastic, and chill for 30 minutes.

Preheat oven to 375°F (190°C). Roll dough into a 10-inch circle and press into a 9-inch tart pan with removable bottom. Prick the base with a fork and freeze for 10 minutes.

Line with parchment and fill with pie weights or dried beans. Bake for 20 minutes, then remove weights and parchment and bake for another 10–12 minutes until golden. Cool completely.

Step 2: Make the Chocolate Pudding

In a medium saucepan, heat milk over medium heat until steaming (not boiling).

In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk the hot milk into the egg mixture to temper, then return everything to the saucepan.

Cook over medium-low heat, whisking constantly, for 5–7 minutes, until thickened and just bubbling. Remove from heat and whisk in chopped chocolate, butter, and vanilla until smooth and glossy.

Step 3: Fill and Chill the Tart

Pour the warm pudding into the cooled tart shell and smooth the top. Cover loosely with plastic wrap (touching the surface to prevent skin) and chill for at least 4 hours, or until fully set.

Step 4: Garnish and Serve

Top with fresh whipped cream, chocolate curls, or a sprinkle of sea salt just before serving. Slice and enjoy chilled.

What to Serve With Chocolate Pudding Tart

• Espresso or strong coffee – Cuts through richness
• Fresh berries – Strawberries or raspberries for contrast
• Whipped cream or crème fraîche – Light and fluffy topping
• Port wine or dark red wine – Complements the depth
• Mint leaves or candied orange peel – For an elegant garnish
• Vanilla ice cream on the side – Classic pairing
• Hazelnut biscotti – For a crunchy bite

Expert Tips for Mastering the Recipe

• Use good-quality semisweet chocolate – It’s the star flavor
• Temper the eggs slowly – Avoids curdling
• Whisk constantly during cooking – For silky results
• Chill the crust before baking – Prevents shrinking
• Press plastic wrap directly on the pudding – Prevents skin
• Cool the crust fully before filling – Prevents a soggy bottom
• Let tart chill at least 4 hours – It firms beautifully

Variations of the Recipe

• Use dark chocolate instead of semisweet – For a deeper flavor
• Add espresso powder to the pudding – Enhances the chocolate
• Top with salted caramel drizzle – For sweet-salty contrast
• Add orange zest to the crust – Bright citrus twist
• Use crushed cookie crust (e.g., Oreos) – For no-roll base
• Make mini tarts in ramekins – For individual servings
• Add hazelnuts or almonds to the crust – For a nutty base

How to Store Leftovers

• Refrigerate tightly covered – Lasts up to 3 days
• Keep whipped cream separate – Add before serving
• Avoid freezing – Pudding texture may suffer
• Store on flat surface in fridge – To keep the top smooth
• Cover with parchment before plastic – Prevents condensation
• Label and date container – If preparing in advance
• Slice with warm knife – For clean edges

How Do I Reuse or Repurpose This Tart?

• Turn into parfaits with whipped cream – Layered in cups
• Spoon filling over ice cream or waffles – As the chocolate sauce
• Use crust crumbs for topping yogurt – Adds texture
• Cut into squares and freeze briefly – Like fudge bites
• Serve with berry coulis – For a fruity contrast
• Use leftover filling as cake filling – Between sponge layers
• Transform into tartlets with mini shells – Party-ready

Nutritional Value (per slice, based on 10 servings)

• Calories: 420
• Fat: 28g
• Carbohydrates: 38g
• Sugar: 24g
• Protein: 5g
• Fiber: 2g
• Sodium: 120mg

FAQs

What kind of chocolate does Ina Garten use in her pudding tart?

Ina recommends using good-quality bittersweet chocolate, such as Lindt or Callebaut. The better the chocolate, the richer and smoother the pudding will taste.

Can I make Ina Garten’s chocolate pudding tart ahead of time?

Yes, this tart is ideal for making ahead. Prepare the entire tart a day in advance and refrigerate it. Add whipped cream and garnish just before serving.

How do I prevent the pudding from forming a skin while chilling?

Press plastic wrap directly onto the surface of the warm pudding before refrigerating. This prevents air exposure and keeps the surface smooth.

Can I use a different crust for this tart?

Yes, you can substitute the graham cracker crust with an Oreo crust, a chocolate wafer crust, or a classic shortcrust pastry if preferred. Just ensure it’s fully baked and cooled before adding the filling.

Final Words

Ina Garten’s Chocolate Pudding Tart is a masterclass in simplicity and indulgence. With its crisp crust and luscious chocolate filling, it’s a dessert that feels both classic and modern.

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