If you need an easy, but SUPER indulgent chocolate tart- this is your recipe. Ina claims it’s one of the richest chocolate desserts in her repetoire and I’d have to agree. It is super simple to whip up with pantry ingredients and is easily served without refrigeration and cuts beautifully for a fast, chocolately win. It makes about 10 servings, but could be more with smaller slices, an easy thing to do thanks to it’s rich indulgence. The Gentleman and I enjoyed it this past weekend for our early Christmas celebration. (You’ll notice a sneaky green layer of pistachio crunch I was working through- not included in the recipe). Enjoy!
Ina’s Dark Chocolate Tart
Crust:
- 9oz. chocolate cookies (Oreo or otherwise)
- 1/4 c. sugar
- 6 T. butter, melted
Tart:
- 6.5oz. bittersweet chocolate, chopped
- 1.25 c. heavy cream
- 2 eggs
- 1 tsp. vanilla
Glaze:
- 3oz. bittersweet chocolate, chopped
- 1/4 tsp. coffee granules
- 1/4 c. heavy cream
- 1/2 tsp. flaky sea salt
- Preheat oven to 350F (175C).
- In a food processor, combine all crust ingredients and blitz until a fine mixture is achieved.
- Press into a 9″ tart pan with removable bottom.
- Bake 10 minutes, set aside to cool.
- Place 6.5oz. chocolate in a medium bowl, set aside.
- In a small saucepan, warm cream until it just boils. Pour over chocolate, stirring until chocolate is melted.
- Stir in eggs and vanilla.
- Pour chocolate mixture into tart pan and bake 20 minutes, until sides are set and center is slightly jiggly.
- Make the glaze by combining chocolate and coffee granules.
- Again, heat 1.25c. cream just to a boil then pour over chocolate.
- Allow to sit for a minute then stir until all is melted.
- Pour glaze over tart and smooth with offset spatula.
- Sprinkle with flaky sea salt.
- Cool at room temperature then serve with ice cream.