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Ina Garten Dark Chocolate Tart

Ina Garten Dark Chocolate Tart
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This dark chocolate tart combines a rich, buttery shortbread crust with a silky, intensely chocolate ganache filling. The deep cocoa flavor is balanced by a touch of vanilla and a delicate crunch from the crust, making each bite decadent and satisfying.

Ingredients

  • For the Crust: 1/2 cup all-purpose flour (2.3 oz / 65g)
  • For the Crust: 1/4 cup unsalted butter, cold and cut into small cubes (2 oz / 57g)
  • For the Crust: 2 tablespoons powdered sugar (0.5 oz / 14g)
  • For the Crust: 1/8 teaspoon kosher salt
  • For the Crust: 1 large egg yolk (from a large egg)
  • For the Filling: 6 ounces dark chocolate (70% cacao), finely chopped (170g)
  • For the Filling: 1/2 cup heavy cream (4 oz / 118ml)
  • For the Filling: 1 tablespoon unsalted butter (0.5 oz / 14g)
  • For the Filling: 1/2 teaspoon pure vanilla extract
  • For the Filling: 1 large egg, at room temperature
  • For Garnish: Flaky sea salt (optional, for sprinkling)

Instructions

  1. Step 1: Prepare the crust. In a medium bowl, whisk together 1/2 cup all-purpose flour, 2 tablespoons powdered sugar, and 1/8 teaspoon kosher salt. Work quickly to keep ingredients cold — this ensures a tender, flaky crust. Use a pastry cutter or your fingertips to cut or rub 1/4 cup cold unsalted butter cubes into the dry mixture until it resembles coarse meal with pea-sized butter pieces. The butter should remain distinct; overworking will toughen the dough.
  2. Step 2: Add 1 large egg yolk and stir with a fork until the dough just begins to come together. The dough will be crumbly but should hold together when squeezed. If too dry, add 1 teaspoon ice water. Do not overmix. Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the fat, preventing shrinkage during baking.
  3. Step 3: Preheat oven to 350°F / 177°C. On a lightly floured surface, roll the chilled dough to a 1/8-inch thickness, about a 9-inch round. Carefully transfer to a 4-inch tart pan with removable bottom (or mini tart pans for individual servings). Press the dough gently into the bottom and up the sides, trimming any excess. Prick the bottom all over with a fork (docking) to prevent air bubbles.
  4. Step 4: Line the crust with a piece of parchment paper and fill with pie weights or dried beans. Bake at 350°F / 177°C for 12 minutes, until the edges are just set but not brown. Remove the parchment and weights, then bake for another 5 minutes, until the crust is pale golden and dry to the touch. Use a small offset spatula to gently repair any cracks while hot. Let cool completely on a wire rack.
  5. Step 5: Reduce oven temperature to 325°F / 163°C. Place the 6 ounces of finely chopped dark chocolate in a heatproof bowl. In a small saucepan over medium heat, warm 1/2 cup heavy cream just until it begins to simmer — small bubbles will form around the edge; do not let it boil vigorously. Remove from heat immediately to prevent scorching.
  6. Step 6: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 minute, then whisk gently in a circular motion, starting from the center and expanding outward, until the chocolate is fully melted and the mixture is smooth and glossy. This emulsion creates the silky ganache. Add 1 tablespoon butter and 1/2 teaspoon vanilla extract, whisking until butter is completely incorporated and the ganache is shiny.
  7. Step 7: In a small bowl, lightly beat 1 large egg with a fork. While whisking constantly, pour a few tablespoons of the warm chocolate mixture into the egg to temper it — this gradually raises the egg’s temperature without scrambling it. Then, pour the egg mixture back into the bowl of ganache and whisk until well combined and uniform in color. The batter will thicken slightly.
  8. Step 8: Pour the filling into the cooled crust, spreading evenly with an offset spatula. Gently tap the pan on the counter to release any trapped air bubbles. Place the tart on a baking sheet to catch any overflow, and bake at 325°F / 163°C for exactly 15 minutes. The center should be slightly jiggly (like a soft-set custard), not liquid. Avoid overbaking, which can cause the top to crack and the texture to become rubbery.
  9. Step 9: Remove from oven and let the tart cool on a wire rack at room temperature for 30 minutes. Then, refrigerate for at least 2 hours, until fully chilled and firm. This sets the ganache to a smooth, dense texture. Before serving, let the tart sit at room temperature for 10 minutes to soften slightly for easier slicing.
  10. Step 10: Slice with a thin, sharp knife dipped in hot water and wiped dry. For a professional finish, sprinkle lightly with flaky sea salt just before serving. Serve in small wedges — this tart is intensely rich.

Notes

Storage: Store leftover tart covered in the refrigerator for up to 4 days. Freezing: Wrap the fully baked and cooled tart tightly in plastic wrap then foil; freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheating is not recommended; serve chilled or at room temperature.

Nutrition

Keywords: dark chocolate tart, chocolate tart recipe, French dessert, shortbread crust, ganache tart, baking recipe, special occasion tart, chocolate ganache pie, Ina Garten style, easy tart, decadent chocolate, pastry crust

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