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Chocolate Pudding Cream Tart

Source of Recipe

From "Barefoot Contessa: How Easy is That?" by Ina Garten


Recipe Introduction

"This is an old-fashioned dessert that we used to make at Barefoot Contessa — basically, it's a rich chocolate pudding dressed up in a tart pan. I use bittersweet Lindt chocolate and then flavor the pudding with coffee and Kahlúa. You don't know the coffee is in there but it makes the chocolate better."

List of Ingredients

For the crust:
â—¦ 2 cups graham cracker crumbs
â—¦ â…“ cup sugar
â—¦ ¼ pound (1 stick) unsalted butter, melted

For the filling:
â—¦ 4 cups whole milk
â—¦ ¾ cup sugar
â—¦ 5 extra-large egg yolks
â—¦ â…“ cup cornstarch
â—¦ 1 teaspoon kosher salt
â—¦ 7 ounces good bittersweet chocolate, such as Lindt, broken
â—¦ 2 tablespoons (¼ stick) unsalted butter, diced
â—¦ 1 tablespoon Kahlúa liqueur
â—¦ 1 teaspoon instant coffee powder
â—¦ Sweetened whipped cream
â—¦ Shaved bittersweet chocolate, for garnish


Recipe

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 and, with the mixer on low speed, slowly pour the milk into the bowl (I pour the hot milk into a large measuring cup first to reduce spills.) 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, Kahlúa, and coffee. Beat with a whisk until smooth and pour into the cooled crust. Place 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.


Serves 8


• To make 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 the whisk attachment. Beat until it forms firm peaks.