Ina Garten Dark Chocolate Tart – Rich, Elegant, and Decadently Smooth

Ina Garten’s Dark Chocolate Tart is the ultimate dessert for chocolate lovers. Featuring a buttery, crisp tart shell filled with a silky, rich dark chocolate ganache, this dessert strikes the perfect balance between indulgence and refinement.

Simple to prepare but luxurious to serve, this tart is perfect for special occasions, dinner parties, or when you simply crave something extraordinary.

What Is Ina Garten’s Dark Chocolate Tart?

This dark chocolate tart is made with a crisp, buttery pastry crust and filled with a luscious dark chocolate filling made from heavy cream, good-quality chocolate, and a hint of coffee to enhance the deep chocolate flavor. Once set, it slices cleanly into elegant wedges for a showstopping dessert.

Other Ina Garten Recipes

• Ina Garten Rum Raisin Rice Pudding
• Ina Garten’s Crispy English Potatoes
• Ina Garten Chicken with Buttered Noodles
• Ina Garten String Beans with Shallots

Reasons to Try Ina Garten’s Dark Chocolate Tart

• Intensely chocolatey – Deep, luxurious cocoa flavor
• Smooth, silky texture – Melts in your mouth
• Elegant presentation – Looks stunning on any dessert table
• Simple ingredients – Pantry and fridge staples
• Make-ahead friendly – Perfect for entertaining
• Not overly sweet – Appeals to sophisticated palates
• Versatile toppings – Customize with fruits, nuts, or whipped cream

Ingredients Needed to Make Ina Garten’s Dark Chocolate Tart

For the tart crust:

• 1½ cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon kosher salt
• 9 tablespoons unsalted butter, cold and diced
• 1 extra-large egg yolk
• 2–3 tablespoons ice water

For the chocolate filling:

• 1 cup heavy cream
• 8 ounces good-quality dark chocolate (60–70% cocoa), finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon instant coffee granules (optional, enhances chocolate flavor)
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

Optional toppings:

• Fresh berries (raspberries, strawberries)
• Whipped cream
• Shaved chocolate or cocoa powder
• Crushed pistachios or almonds

Instructions to Prepare Ina Garten Dark Chocolate Tart

Step 1: Make the tart crust

In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing just until the dough comes together.

Step 2: Chill and roll the dough

Turn the dough onto a floured surface, shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 3: Blind bake the crust

Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for another 10–12 minutes until golden. Let cool completely.

Step 4: Prepare the chocolate filling

Heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over the chopped chocolate and butter in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth. Add the instant coffee, vanilla extract, and a pinch of salt. Stir until fully combined.

Step 5: Fill the tart shell

Pour the ganache into the cooled tart shell, smoothing the top with a spatula if needed.

Step 6: Chill until set

Refrigerate the tart for at least 2 hours, or until the filling is firm.

Step 7: Garnish and serve

Before serving, top with berries, whipped cream, or a dusting of cocoa powder if desired. Slice and enjoy!

What Goes Well With Ina Garten’s Dark Chocolate Tart

• Fresh raspberries or strawberries – Bright and juicy contrast
• Vanilla bean whipped cream – Lightens the richness
• Espresso or strong coffee – Enhances the chocolate notes
• Champagne or dessert wine – Elegant beverage pairing
• Mint leaves or edible flowers – Beautiful finishing touch
• Pistachio or almond dust – Adds texture and flavor
• Caramel drizzle – For an indulgent twist

Key Tips for Making Ina Garten’s Dark Chocolate Tart

• Use high-quality chocolate – It’s the star ingredient
• Don’t overwork the dough – Keeps the crust tender
• Chill the tart shell before baking – Prevents shrinkage
• Let cream just simmer, not boil – Ensures a smooth ganache
• Stir ganache gently – Avoids incorporating air bubbles
• Refrigerate fully before slicing – Clean slices and best texture
• Serve at cool room temperature – For ultimate flavor release

Creative Variations of Ina Garten Dark Chocolate Tart

• Add a layer of raspberry jam under the chocolate – Fruity surprise
• Use orange zest in the ganache – Bright citrus note
• Top with flaky sea salt – Sweet-salty flavor contrast
• Mix in a tablespoon of liqueur (like Grand Marnier or Chambord) – Adult twist
• Use a chocolate cookie crust instead of pastry – Double chocolate delight
• Make mini tarts instead of one large – Perfect for individual servings
• Sprinkle candied ginger pieces on top – Spicy, sweet flavor

Storage Guidelines for Ina Garten Dark Chocolate Tart

• Refrigerate covered in an airtight container – Lasts up to 4 days
• Bring to room temperature before serving – Best flavor and texture
• Do not freeze assembled tart – Texture may change
• Store toppings separately if possible – Keep garnish fresh

Reheating Tips for Ina Garten’s Dark Chocolate Tart

• No reheating necessary – Best served chilled or slightly cool
• Let stand at room temperature for 15–20 minutes – If very cold
• Avoid microwaving – Can melt and separate the ganache

Nutritional Value (per serving, approx.)

• Calories: 420
• Protein: 5g
• Carbohydrates: 28g
• Fat: 32g
• Fiber: 3g
• Sugar: 18g
• Sodium: 90mg

A decadent treat with intense chocolate flavor and a buttery, delicate crust.

FAQs

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

Yes, you can prepare the tart up to 2 days in advance. Keep it refrigerated and bring it to room temperature about 20 minutes before serving for the best flavor and texture.

What type of chocolate is best for a dark chocolate tart?

Use high-quality dark chocolate with 60–70% cocoa content for a rich, smooth, and not overly bitter flavor.

How do I keep my chocolate tart from cracking?

Avoid overheating the ganache and let the tart chill slowly. Stir the ganache gently to prevent incorporating air bubbles, which can cause cracking.

Can I use a store-bought tart shell for this recipe?

Yes, you can use a pre-made tart shell to save time. Just ensure it’s fully baked and cooled before adding the chocolate filling.

Wrapping Up

Ina Garten’s Dark Chocolate Tart proves that a simple dessert can still be rich, luxurious, and unforgettable. With its velvety filling and crisp crust, it’s the kind of recipe that will have your guests asking for seconds—and maybe even the recipe.

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