Ina Garten Dark Chocolate Tart Recipe

This Ina Garten Dark Chocolate Tart Recipe is rich and silky, which includes dark chocolate and heavy cream. It’s a restaurant-quality dessert, ready in about 2 hours and 20 minutes plus chilling time.

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Ina Garten Dark Chocolate Tart Recipe Ingredients

For the tart crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 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)
• 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

How To Make Ina Garten Dark Chocolate Tart Recipe

1. Make the crust dough: In a food processor, pulse together the flour, sugar, and salt. Add cold butter and pulse until coarse crumbs form. Add egg yolk and ice water, pulsing until dough just comes together.
2. Chill and roll out: Turn dough onto a floured surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. Blind bake the crust: Preheat oven to 375°F (190°C). Roll dough and fit it into a 9-inch tart pan with a removable bottom. Prick bottom with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake another 10–12 minutes until golden. Let cool completely.
4. Make the ganache filling: Heat cream in a saucepan until just simmering. Pour over chopped chocolate and butter in a bowl. Let sit for 2–3 minutes, then stir until smooth. Add instant coffee, vanilla, and salt. Mix well.
5. Fill and chill: Pour ganache into cooled crust. Smooth the top and refrigerate for at least 2 hours until firm.
6. Garnish and serve: Top with fresh berries, whipped cream, or cocoa powder before slicing.

Recipe Tips

• Can I use store-bought crust? Yes, but homemade adds better texture and flavor.
• Why use instant coffee? It deepens the chocolate flavor without tasting like coffee.
• How to prevent crust shrinkage: Chill the dough and avoid stretching it when placing in the pan.
• Can I use milk chocolate? You can, but the tart will be much sweeter and softer.
• How long will it keep? It stays fresh in the fridge for up to 4 days.

What To Serve With Dark Chocolate Tart

This tart pairs well with light, complementary sides:

• Fresh fruit like raspberries or strawberries
• Espresso or strong coffee
• Vanilla ice cream or whipped cream
• Glass of dessert wine or port

How To Store Chocolate Tart

Refrigerate: Store in the fridge for up to 4 days in an airtight container.

Freeze: Freeze whole or sliced, wrapped tightly, for up to 1 month. Thaw in the fridge overnight.

Chocolate Tart Nutrition Facts

• Calories: ~420
• Fat: 32g
• Carbohydrates: 30g
• Protein: 5g
• Sugar: 18g
• Sodium: ~90mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this tart in advance?
Yes, it’s perfect for making 1–2 days ahead and storing in the fridge.

Do I have to use a tart pan?
A pie pan can work, but the presentation and crust crispness are best with a tart pan.

How do I make it gluten-free?
Use a gluten-free flour blend for the crust or a gluten-free cookie crust.

Can I skip the coffee granules?
Yes, they’re optional and just enhance the chocolate flavor subtly.

What chocolate is best for this tart?
Use high-quality dark chocolate with 60–70% cocoa for the richest flavor.

Try More Recipes:

• Ina Garten Angel Food Cake Recip
• Ina Garten Non Alcoholic Pomegranate Cosmo Recipe
• Ina Garten Red Velvet Frosting Recipe