Barefoot Contessa's Chocolate Pudding Cream Tart

Wanting to make a chocolate dessert to satisfy Mom's sweet tooth on Mother's Day, my sister-in-law and I cracked open the glossy pages of numerous Barefoot Contessa cookbooks for inspiration.  Having never made a tart before, I offered to take a crack at this old-fashioned dessert.   While assembling the graham cracker crust, in a moment of sweet intoxication, I called the little lady and man into the kitchen to inhale deeply its buttery goodness.  The dessert came together easily, the crisp crust balancing the creamy pudding and fluffy whipped topping nicely, becoming an instant crowd pleaser. 

 

 

* This tart needs to chill 6 hours before serving.

 

For the Crust:

2 cups graham crackers (see note)

1/3 cup sugar

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

 

** To make 2 cups of graham cracker crumbs, crush 14 graham crackers into a food processor fitted with the steel blade and process until finely ground.

 

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 bittersweet chocolate, broken into pieces

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

1 tablespoon Kahlua liqueur

1 teaspoon instant coffee powder

 

*** I did not add Kahlua, but if used will only enhance chocolate flavor.

 

For Sweetened Whipped Cream:

1 cup heavy cream

2 tablespoons sugar

1 teaspoon vanilla extract

 

**** Place ingredients in the bowl of an electric mixer fitted with the whisk attachment.  Beat until it forms firm peaks.

 

Directions:

 

Preheat 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 removeable 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.  (Ina recommends pouring 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 5-10 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 and pour into the cooled crust.  (I did not end up using entire pudding mixture.)  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.