Chocolate Pudding Tart

Chocolate pudding tart- recipe by Ina garten” How easy is that”.

This simple yet sophisticated dessert is a chocolate pudding poured in a graham cracker crust which is set in a tart pan. The chocolate pudding is smooth and decadently rich, which gets its deep chocolate flavor thanks to the good bittersweet chocolate, Kahlua liqueur and coffee. This dessert is sure to please every chocolate lover!

I wanted to end 2011 and start 2012 on a sweet note by sharing one of my favorite dessert recipe’s by wishing ย you all ย a very Happy Year. Hope ย this New Year brings lots of peace, prosperity and happiness to all.

For the crust:

2 cups graham cracker crumbs (14 graham crackers crushed in a food processor until finely ground)

1/3 cup sugar

1/4 pound (1 stick) unsalted butter, melted

For the filling:

4 cups whole milk

3/4 cup sugar

5 extra-large egg yolks

1/3 cup cornstarch

1 teaspoon kosher salt

7 ounces good bittersweetchocolate, such as Lindt, broken

2 tablespoons(1/4 stick) unsalted butter, diced

1 tablesppon Kahlua liqueur

1 teaspoon instant coffee powder, such as nescafe Clasico

Sweetened whipped cream-Place 1 cup heavy cream, 2 tablespoons sugar and 1 teaspoon pure vanilla extract in the bowl of an electric mixer fitted with a whisk attachment. Beat until it forms firm peaks.


Preheat the oven to 350 degrees.

Combine the graham crackers, sugar, and butter in a bowl and mix well with a wooden spoon.

Lightly press the mixture into an 11-inch metal tart pan with removable sides. Bake for 10 minutes and set aside to cool.

Heat the milk in a small saucepan until almost simmering.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch,and salt.

With the mixer on low speed, slowly pour the milk into the bowl.

Pour the mixture into a large saucepan and cook over medium-low heat for 5 to 10 minutes, stirring constantly with a wooden spoon, until the mixture is very thick.

Off the heat, add the chocolate, butter, Kahlua , and coffee. Beat with a whisk until smooth.

Pour into the cooled crust.

Place the plastic wrap directly on the chocolate filling and chill the tart for 6 hours, until cold. Decorate with whipped cream and shaved chocolate and serve cold.

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