An Ina Garten chocolate tart is the perfect bite sized treat for anyone who likes rich, bittersweet, dark chocolate with a salty touch.
Ina’s dark chocolate tart combines a crunchy chocolate outer shell, dark chocolate mousse filling and a layer of dark chocolate glaze speckled with sea salt flakes. Visually appealing, rich and decadent, its perfect to serve in bite sized portions to friends or for special occasions.
Because Ina’s chocolate tart recipe uses bittersweet chocolate, you can get away with smaller size portions, compared to a milk chocolate tart which is sweeter. This makes a bittersweet chocolate tart Ina Garten style perfect for platters at large events or as a snack for a quick treat.
It certainly makes our list of Ina’s best dessert recipes.
Read on for our recipe tips, recipe variation ideas and serving suggestions.
Scroll down for the full recipe and written instructions.
If you prefer to watch me make this recipe, my step by step video is linked under the recipe and shows the entire process, what everything looks like, the texture, etc.
Tips For Making The Barefoot Contessa’s Dark Chocolate Tart
Ina’s chocolate tart recipe is not complex but if you follow these notes you might find the process easier and increase your chances of success.
- Preparing and cutting the Tart Shell:
- The tart shell is the 1st chocolate layer. Its made with chocolate wafers so it can be prone to cracking or breaking. To minimise the risk of the shell breaking when you remove the finished tart from the pan:
- generously grease your tart pan with oil or butter;
- keep the tart shell chilled when not in use – you may even want to keep it refrigerated in warmer kitchens.
- When cutting the finished tart, use a sharp serrated knife and carefully score through the tart – as opposed to pressing down onto the tart.
- Filling Consistency:
- The filing is the 2nd chocolate layer and is the thickest of the three layers. You can chop the chocolate but grating is best to ensure the chocolate melts evenly.
- The consistency needs to be thick enough for it to set, while being moist enough so it wont dry out and crack.
- When you make the filling it should have a thick yet runny consistency. It should be runny enough to pour into the chilled tart shell and spread itself around the base of the shell. If it is too thick you may need to add more cream. If its too runny you may need to add more chocolate.
- Perfecting the Glaze:
- The glaze is the 3rd and top layer on the tart. The glaze layer will be much thinner than the filling layer. It should be about as thick as the base layer and will eventually set and shine dark.
- When applying the glaze to the tart, the glaze will be notably thicker in consistency than the filling. It should not pour freely like the filling. Expect to use a spatula or spoon to pour it on and spread evenly around the tart – working from the middle outwards. It should be thick enough to work a pattern into it if you like. Adjust the amount of cream or chocolate as needed if the consistency isn’t right.
- If the glaze becomes firm before application, gently heat it over a flame or in the microwave to restore its pourable consistency.
Optional Recipe Variations
If you are anything like me, you would want to eventually add your own twists, making the recipe more suitable to yours or your family’s taste.
Here are some ideas that I have tested and worked great!
- White Chocolate Delight:
- If bitter dark chocolate is not your thing, substitute the dark chocolate with finely chopped white or other sweeter chocolate for both the filling and the glaze. Consider adding a touch of citrus zest like orange or lemon for a refreshing twist.
- Mocha Madness:
- Infuse the filling with a teaspoon of instant coffee granules or espresso powder for a rich mocha flavor.
- Nutty Crunch:
- Mix chopped toasted nuts (e.g., hazelnuts, almonds, or pecans) into the crust for added crunch.
- Raspberry Ripple:
- Introduce a burst of freshness by layering fresh raspberries on top of the chocolate filling before adding the glaze. The combination of chocolate and raspberries creates a delightful contrast.
- Caramel Swirl:
- Swirl caramel sauce into the chocolate filling before baking for a gooey, caramel-chocolate fusion. Drizzle extra caramel on top of the set glaze for added sweetness.
- Infuse warmth by adding a pinch of ground cinnamon or a dash of cayenne pepper to the chocolate filling. Consider topping the glaze with a sprinkle of cinnamon or a touch of chili powder for a subtle kick.
Serving The Barefoot Contessa’s Chocolate Tart: 6 Tasty Ideas
The chocolate tart is perfectly fine eaten on its own, however, if you are serving it to your guests, or want to impress, you may want to pair it with something else.
Some delicious pairings include:
- Whipped Cream:
- Top each slice of Ina Garten’s chocolate tart with a generous dollop of freshly whipped cream. You can infuse the whipped cream with a hint of vanilla or a splash of liqueur for an extra layer of flavor.
- Berry Bliss:
- Enhance the tart’s decadence by serving it with a medley of fresh berries such as raspberries, strawberries, and blueberries. The tart’s rich chocolate flavor pairs beautifully with the tartness of the berries.
- Caramel Drizzle:
- Elevate the indulgence by drizzling warm caramel sauce over the chocolate tart just before serving. The combination of gooey caramel and velvety chocolate is a match made in dessert heaven.
- Nutty Crunch:
- Add a delightful crunch by sprinkling chopped nuts, such as toasted hazelnuts or almonds, on top of each slice. The contrast in texture creates a more dynamic and satisfying dessert experience.
- A Scoop Of Sorbet
- If you didn’t know already, ice cream or especially a fruity sorbet works so well with the richness of chocolate. The crisp base of the tart gives the creaminess of the sorbet some texture as it cleanses your palate.
Ina Garten Chocolate Tart RecipeCourse: DessertCuisine: AmericanDifficulty: Medium
Indulge in decadence with Ina Garten’s Chocolate Tart. A rich delight, perfect for bittersweet and dark chocolate lovers wanting the perfect treat in bite sized portions.
For The Base:
9 oz Nabisco chocolate wafers
¼ cup sugar
6 tbsp melted butter (preferably unsalted)
For The Filling:
1 cup finely chopped bittersweet chocolate (I like 75% cocoa)
1 ¼ cups heavy cream
2 large eggs lightly beaten
1 tsp vanilla extract
For The Glaze:
½ cup finely chopped dark chocolate
¼ cup heavy cream
¼ tsp coffee granules
½ tsp flaked sea salt to serve
- Preheat your oven to 350F.
- For the tart shell, using a food processor, grind the chocolate wafers and sugar until fine. Transfer to a bowl, add the melted butter, and mix well. Press the mixture into a 9-inch tart pan. Bake for 10 minutes; set aside to cool.
- For the filling, place 1 cup of chopped dark chocolate in a medium sized bowl. Heat the cream until it boils; pour the hot cream over the chocolate, let sit for 1 minute, stir then whisk until smooth. Stir in eggs and vanilla. Pour into the tart shell. Bake for 18-20 minutes until set but slightly jiggly. Set aside to cool.
- For the glaze, combine ½ cup chocolate and coffee in a bowl. Heat the cream until simmering; pour cream over the chocolate. Let sit for 1 minute, then stir and whisk until smooth. Pour the glaze over the chocolate filling, starting at the middle, spreading to the crust’s edge with a knife or spatula. Sprinkle with salt and set aside until set. Remove the tart pan rim, place on a serving plate, and cut into wedges. Serve at room temperature.
Chocolate Tart Frequently Asked Questions:
The best way to store the tarts, is to cut them into portions, and place them carefully into air-tight containers. Make sure you wrap them individually, so they don’t try out, before placing them into the containers.
Yes, you can freeze the chocolate tart. Wrap the cooled chocolate tart tightly in plastic wrap or foil. Place it in an airtight container, label, and freeze.
The tart can last in the fridge for up to 3-4 days, and for up to 2 months in the freezer.