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Ina Garten Chocolate Pudding Cream Tart

Ina Garten Chocolate Pudding Cream Tart
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A decadent chocolate tart featuring a buttery shortbread crust, silky chocolate pudding filling, and billowy whipped cream topping. This elegant dessert is rich yet balanced, perfect for special occasions or a luxurious weeknight treat.

Ingredients

Scale
  • For the crust: 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon ice water, if needed
  • For the chocolate pudding filling: 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • Pinch of kosher salt
  • 2 large egg yolks
  • 3 ounces semisweet chocolate, finely chopped
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • For the whipped cream topping: 1/2 cup cold heavy cream
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon vanilla extract
  • Chocolate shavings for garnish (optional)

Instructions

  1. Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add cold butter pieces and pulse until the mixture resembles coarse meal with pea-sized butter bits. Add egg yolk and vanilla; pulse until dough just begins to clump. If it seems dry, add 1 tablespoon ice water and pulse briefly.
  2. Turn the dough onto a piece of plastic wrap, gather into a ball, then flatten into a disk. Wrap and refrigerate for at least 30 minutes until firm. This resting relaxes the gluten and prevents shrinkage during baking.
  3. Preheat the oven to 350°F (177°C). Lightly flour a work surface and roll the chilled dough to about 1/8-inch thickness. Cut into four 5-inch rounds (or large enough to line 4-inch tartlet pans with removable bottoms). Gently press dough into each pan, trimming excess. Prick the bottoms with a fork to prevent bubbling.
  4. Place the tartlet pans on a baking sheet, line each with parchment, and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment, then bake 8–10 more minutes until golden and dry. Cool completely on a wire rack.
  5. Make the pudding: In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in egg yolks until smooth and pale. Gradually whisk in milk until fully incorporated.
  6. Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5–7 minutes. Let it boil for 1 full minute, whisking, to cook out the cornstarch starchiness.
  7. Remove from heat. Add chopped chocolate and butter; let stand for 1 minute, then whisk until smooth and glossy. Stir in vanilla. The pudding will be very thick.
  8. Divide the pudding evenly among the cooled tart shells (about 1/3 cup each). Smooth the surfaces. Press a piece of plastic wrap directly onto the surface of each tartlet to prevent a skin from forming. Refrigerate for at least 4 hours until fully set and chilled.
  9. For the topping: Just before serving, place the heavy cream, sugar, and vanilla in a chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Do not overbeat; the cream should be billowy and soft.
  10. Spread or pipe the whipped cream onto each tartlet. Garnish with chocolate shavings if desired. Serve cold.

Notes

Store leftover tartlets in the refrigerator for up to 3 days, but the cream is best added the day of serving. The unfilled baked tart shells can be frozen for up to 1 month, wrapped tightly. The pudding can be made 2 days ahead; keep refrigerated with plastic wrap on surface.

Nutrition

Keywords: Ina Garten, chocolate pudding tart, cream tart, chocolate dessert, shortbread crust, individual tart, chocolate pudding, whipped cream, easy dessert, elegant dessert, homemade tart, party dessert

Find it online: https://inagartendishes.com/ina-garten-chocolate-pudding-cream-tart/