Ina Garten dark chocolate tart is a make ahead dessert she adapted from Erin French’s The Lost Kitchen. A crushed wafer crust holds a mousse-like filling under coffee ganache and flaked sea salt. It’s an easy dessert that steals the show at any dinner party.
Pull the tart out while the center still jiggles, because it firms up as it cools. Overbake by even two minutes and you’ll lose that mousse texture, ending up closer to dense fudge.
Source: Go-To Dinners (2022)
Ina Garten Dark Chocolate Tart
Course: DessertCuisine: AmericanDifficulty: Medium8
servings25
minutes30
minutes560
kcalA three-layer chocolate tart built on a crushed wafer crust, with a baked mousse center and glossy coffee ganache, topped with crunchy flaked sea salt.
Ingredients
1 (9-ounce) box Nabisco Famous Chocolate Wafers
¼ cup sugar
6 tablespoons (¾ stick) unsalted butter, melted
6½ ounces bittersweet chocolate, such as Lindt, finely chopped (about 1 cup)
1¼ cups heavy cream
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract, such as Nielsen-Massey
3 ounces bittersweet chocolate, such as Lindt, finely chopped (about ½ cup)
¼ teaspoon instant coffee granules
¼ cup heavy cream
½ teaspoon flaked sea salt, such as Maldon
Directions
- Preheat: Preheat the oven to 350 degrees.
- Make the crust: Place the chocolate wafers and sugar in the bowl of a food processor fitted with the steel blade and process until finely ground. Pour into a medium bowl and stir in the butter. Press the mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Place on a sheet pan and bake for 10 minutes. Set aside.
- Melt the chocolate: Meanwhile, place the 6½ ounces of chocolate in a medium bowl. Heat the 1¼ cups cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate, allow it to stand for one minute, then stir gently with a whisk until smooth (see note).
- Bake the filling: Stir in the eggs and vanilla, whisking until smooth. Pour into the crust and bake for 18 to 20 minutes, until the filling is set on the edge but still jiggly in the middle. Set aside to cool.
- Make the glaze: Put the 3 ounces of chocolate and the coffee granules in a small bowl. In the same saucepan, heat the ¼ cup cream just to a boil and pour it over the chocolate. Allow to sit for one minute, then whisk until smooth.
- Finish and serve: Gently pour the glaze over the chocolate filling (not the crust) and spread to the inside edge of the crust with a knife or offset spatula. Sprinkle with the sea salt and set aside at room temperature until set. Remove the rim of the tart pan and transfer to a flat serving plate. Cut in wedges (the crust may crumble a little) and serve at room temperature.
FAQs
Can I make this tart ahead of time?
You can make it up to two days ahead and store it in the fridge, covered. Bring it to room temperature before serving so the filling softens back to that mousse-like texture. The crust stays crisp even after a day or two because the chocolate wafer base doesn’t absorb moisture the way pastry does.
What can I use instead of Nabisco chocolate wafers?
Oreo cookies with the filling scraped off work as a substitute, though they’re a bit sweeter. You can also use any thin chocolate cookie or chocolate graham crackers, ground to fine crumbs. Aim for about 2 cups of crumbs to replace the full box of wafers.
Do I need a tart pan with a removable bottom?
A removable bottom makes it much easier to get clean slices out of the pan. You could use a 9-inch springform pan instead, but the tart will be shorter and you’ll need to press the crumbs only about an inch up the sides. A regular pie dish works in a pinch, but you’ll serve from the dish instead of transferring to a plate.
What if the chocolate mixture doesn’t melt smoothly?
If you see small lumps after stirring, pop the bowl in the microwave for 15 seconds and stir again. This happens when the cream cools too quickly or the chocolate pieces aren’t chopped fine enough. Take your time with the initial rest, because that full minute of sitting lets the heat transfer evenly before you whisk.
How should I store leftover tart?
Cover the tart loosely with plastic wrap and refrigerate for up to three days. The ganache may lose some of its shine in the fridge, but the flavor stays the same. Let slices sit at room temperature for about 20 minutes before eating, since cold dulls the chocolate flavor.
