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

Ina Garten Dark Chocolate Tart
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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.

Ingredients

Scale

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

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!

Find it online: https://inagartencooks.com/ina-garten-dark-chocolate-tart/