Ina’s Dark Chocolate Tart is everything you want in a dessert: rich, silky, and indulgently chocolatey without being overly sweet. The filling is made from the dream team of dark chocolate and heavy cream, poured into a crisp chocolate crust and topped with a luscious chocolate coffee ganache and flaky sea salt. Elegant, effortless, and completely swoon-worthy.
But here’s where it gets even better: the crust is made with our Brownie Crisp Cookies. Their ultra-chocolatey flavor and perfectly crisp texture give the tart a bold, brownie-like base that takes this dessert from “fancy dinner party” to “utterly unforgettable.”
Prep time: 30 minutes
Serves: 10
INGREDIENTS FOR THE CRUST
1 (9-ounce) box of Brownie Crisp Cookies
¼ cup sugar
6 tablespoons unsalted butter, melted
INGREDIENTS FOR THE FILLING
1 cup semisweet/bittersweet chocolate, finely chopped
1¼ cups heavy cream
2 extra-large eggs, lightly beaten
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1 teaspoon vanilla extract
INGREDIENTS FOR THE GLAZE
½ cup bittersweet chocolate, finely chopped
¼ cup heavy cream
¼ teaspoon coffee granules
½ teaspoon flaked sea salt
INSTRUCTIONS
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Preheat oven to 350 degrees
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Use a food processor to finely grind the cookies and sugar
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Mix the butter into this cookie mixture and press into a 9 inch tart pan with removable bottom. Make sure to to get the cookie mixture into both the sides of the pan as well as the bottom.
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Bake tart crust for 10 minutes then set aside.
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Place 1C of chocolate in a bowl. Heat the cream until warm and pour over chocolate. Stir gently until smooth.
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Stir the eggs and vanilla into the chocolate mixture then pour into the tart crust.
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Bake for 18-20 minutes until set but still slightly jiggly. Set aside to cool.
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Put the remaining chocolate into a bowl and add the coffee granules. Heat the cream until warm and pour over the chocolate. Stir until smooth and then pour over the tart, spreading the chocolate to the edges.
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Sprinkle with sea salt and set at room temperature until you're ready to serve. Enjoy!
Thank you Ina for including us in this scrumptious recipe!
