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Ina Garten Chocolate Pudding Tart

Ina Garten Chocolate Pudding Cream Tart
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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.

Ingredients

Scale

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

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.

Find it online: https://inagartencooks.com/ina-garten-chocolate-pudding-tart-rich-silky-and-elegantly-simple/