Description
Ina Garten’s dark chocolate tart delivers rich, silky indulgence from her classic dessert repertoire. Chocolate enthusiasts will savor each intense, ganache-filled slice with pure culinary pleasure.
Ingredients
Scale
- 1 9-oz / 255-g box Nabisco Famous Chocolate Wafers
- 6 tbsps / 85 g unsalted butter, melted
- ¼ cup / 50 g sugar
- 6 ½ oz / 185 g bittersweet chocolate (such as Lindt), finely chopped
- 1 ¼ cups / 300 mL heavy cream
- 2 extra-large eggs, lightly beaten
- 1 tsp pure vanilla extract (such as Nielsen-Massey)
- ¼ tsp instant coffee granules
- 3 oz / 85 g bittersweet chocolate (such as Lindt), finely chopped
- ¼ cup / 60 mL heavy cream
- ½ tsp flaked sea salt (such as Maldon)
Instructions
- Crust Preparation: Pulverize chocolate wafers and sugar in a food processor, blend with melted butter, and press firmly into a 9-inch tart pan, covering base and sides evenly.
- Crust Baking: Position the crust on a baking sheet and bake at 350°F for 10 minutes until set, then cool completely at room temperature.
- Chocolate Ganache Creation: Finely chop dark chocolate and place in a heat-resistant bowl. Heat heavy cream to a gentle boil, pour over chocolate, let rest for one minute, then whisk until smooth and glossy.
- Filling Integration: Blend room-temperature eggs and vanilla extract into the chocolate ganache, creating a homogeneous mixture. Pour carefully into the cooled chocolate cookie crust.
- Tart Baking: Return tart to the oven and bake for 18-20 minutes, ensuring the exterior is set with a slight center jiggle. Remove and cool completely.
- Glaze Preparation: Combine chopped chocolate with instant coffee granules in a bowl. Heat cream to boiling, pour over chocolate, rest for one minute, then whisk until achieving a smooth, lustrous finish.
- Final Finishing: Pour glossy glaze over the cooled tart, spreading evenly with a spatula. Sprinkle a delicate pinch of flaky sea salt across the surface for enhanced flavor complexity.
- Serving: Allow tart to rest until glaze sets completely. Remove from pan, transfer to a serving plate, slice into elegant wedges, and serve at room temperature for optimal taste and texture.
Notes
- Select Premium Chocolate: Choose high-quality dark chocolate with at least 60-70% cocoa content for rich, intense flavor and smooth ganache texture.
- Prevent Crust Crumbling: Press cookie crust mixture firmly and evenly into tart pan to create a sturdy, compact base that holds together perfectly when sliced.
- Master Ganache Technique: Allow hot cream to sit exactly one minute with chocolate before whisking to ensure smooth, glossy filling without potential separation.
- Temperature Control Matters: Remove tart from oven when center slightly jiggles, as filling will continue setting during cooling process, preventing potential overcooking and dry texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg