If you are a chocolate lover looking for a dessert that perfectly balances rich, luscious dark chocolate with a hint of sea salt, then this Salted Dark Chocolate Tart Recipe is an absolute must-try. The combination of a crisp, buttery crust and silky smooth ganache filling creates an irresistible treat that feels both indulgent and sophisticated. Every bite offers a wonderful harmony of bittersweet chocolate and just the right touch of saltiness, making it a showstopper for any occasion.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to making a memorable tart. Each component plays a key role—from the flaky crust to the glossy chocolate ganache, every ingredient contributes to the perfect balance of texture, flavor, and richness.
- All-purpose flour (1 ½ cups): Provides the sturdy base for a flaky tart crust that holds up beautifully under the rich filling.
- Granulated sugar (2 tbsp): Adds a touch of sweetness to the crust, balancing the deep bitterness of the dark chocolate.
- Salt (¼ tsp): Enhances the overall flavor, ensuring the sweetness and chocolate notes shine.
- Unsalted butter, cold and cubed (¾ cup): Key to that tender, flaky crust with a rich, buttery flavor.
- Large egg yolk (1): Helps bind the dough together, adding richness and structure.
- Ice water (2 tbsp, plus more if needed): Brings the dough together without warming the butter, essential for a crisp crust.
- Dark chocolate, chopped (9 oz, at least 70% cocoa): The star of the show, offering intense, bittersweet chocolate flavor in the ganache.
- Heavy cream (1 cup): Creates a silky smooth ganache that melts in your mouth.
- Unsalted butter (2 tbsp): Adds creaminess and shine to the ganache filling.
- Vanilla extract (1 tsp): Rounds out the chocolate’s depth with a warm, fragrant note.
- Sea salt (¼ tsp plus extra for sprinkling): Delivers that perfect salty kick, contrasting beautifully with the dark chocolate’s richness.
How to Make Salted Dark Chocolate Tart Recipe
Step 1: Prepare the Crust
Start by pulsing the flour, sugar, and salt in a food processor until well combined. Then add the cold, cubed butter, pulsing until the texture resembles coarse crumbs. Incorporate the egg yolk and slowly add the ice water until the dough just comes together. Work quickly to keep the butter cold, which is essential for a tender, flaky crust.
Step 2: Chill and Roll the Dough
Turn the dough onto a lightly floured surface and knead it a few times just to bring it together. Wrap it tightly in plastic and chill for at least 30 minutes. This resting period helps relax the gluten and firms the butter again, making it easier to roll out and preventing shrinking during baking.
Step 3: Shape and Bake the Tart Shell
Once chilled, roll out the dough to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess. Use a fork to prick the bottom to avoid bubbles forming while it bakes. Freeze the shell for 15 minutes to help it hold its shape, then bake at 375°F (190°C) for 15-20 minutes or until golden brown. Allow it to cool completely before adding the filling.
Step 4: Make the Chocolate Ganache Filling
Place the chopped dark chocolate in a heatproof bowl. Warm the heavy cream over medium heat until it begins to simmer—be careful not to let it boil. Pour the hot cream over the chocolate and let sit for a few minutes, then whisk until smooth and glossy. Stir in the unsalted butter, vanilla extract, and sea salt, whisking until fully combined and silky.
Step 5: Assemble and Chill the Tart
Pour the slightly cooled ganache into the cooled tart shell, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours, allowing the ganache to set into a firm yet creamy finish. Just before serving, sprinkle a little flaky sea salt on top to highlight the interplay of flavors.
How to Serve Salted Dark Chocolate Tart Recipe
Garnishes
Sprinkling flaky sea salt is the classic finishing touch, but don’t shy away from adding fresh raspberries or strawberries on top for a burst of freshness that complements the richness. A dollop of whipped cream or a light dusting of powdered sugar also makes for an elegant presentation.
Side Dishes
This tart pairs wonderfully with a scoop of vanilla bean ice cream or a glass of full-bodied red wine like a Cabernet Sauvignon. For a lighter accompaniment, serve with fresh fruit salad or a cup of strong coffee to balance the intense chocolate flavors.
Creative Ways to Present
For an impressive dessert platter, cut the tart into small squares and top each piece with edible gold leaf or a drizzle of raspberry coulis. You can also serve individual mini tarts using the same recipe for a chic party dessert. The dramatic contrast of the dark ganache against a white plate always wows guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover tart covered in the refrigerator for up to 3 days. This prevents the ganache from absorbing other fridge odors and keeps the crust from softening too much.
Freezing
The tart freezes well if wrapped tightly in plastic wrap and foil. Freeze for up to 1 month, thawing overnight in the refrigerator before serving to preserve the texture and flavors.
Reheating
This tart is best enjoyed chilled, but if you prefer it softer, leave it at room temperature for 15-20 minutes before slicing. Avoid microwaving as it can cause the ganache to separate and affect the texture.
FAQs
Can I use milk chocolate instead of dark chocolate?
You can, but the balance of flavors will shift since milk chocolate is sweeter and less intense. The sea salt highlights work best with the bitterness of dark chocolate, so 70% cocoa or higher is recommended.
How can I prevent the tart crust from shrinking?
Chilling the dough well before baking and pricking the base with a fork helps prevent shrinkage. Also, avoid overworking the dough and freeze the tart shell before baking to help it hold its shape.
Is there a substitute for the heavy cream in the ganache?
You can use full-fat coconut milk as a dairy-free alternative, which will add a slight coconut flavor but keep the ganache creamy and smooth.
Can I make the crust ahead of time?
Absolutely! You can prepare and bake the crust up to two days in advance. Store it in an airtight container at room temperature to keep it crisp until you’re ready to add the ganache.
What type of sea salt is best for sprinkling on top?
Flaky sea salt, such as Maldon or fleur de sel, is ideal because the larger crystals provide a pleasant crunch and enhance the flavor without overpowering the chocolate.
Final Thoughts
This Salted Dark Chocolate Tart Recipe is truly a dessert that feels both decadent and approachable, perfect for sharing with loved ones or treating yourself to something special. Its melding of bitter, sweet, and salty elements creates a flavor profile that’s unforgettable and deeply satisfying. Once you try this tart, it’s sure to become a favorite in your dessert rotation, ready to impress at any dinner or celebration.
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Salted Dark Chocolate Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Salted Dark Chocolate Tart features a crisp, buttery crust paired with a rich, smooth dark chocolate ganache filling accented by a touch of sea salt for the perfect balance of sweet and salty flavors. Ideal for chocolate lovers seeking an elegant dessert that’s both indulgent and simple to prepare.
Ingredients
For the Crust
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- ¾ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water (add more if needed)
For the Chocolate Ganache Filling
- 9 oz dark chocolate (at least 70% cocoa), chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- ¼ tsp sea salt (plus extra for sprinkling)
Instructions
- Prepare the Crust: In a food processor, combine the flour, sugar, and salt and pulse to blend evenly.
- Add Butter: Incorporate the cold, cubed butter by pulsing until the mixture resembles coarse crumbs.
- Incorporate Egg and Water: Add the egg yolk and pulse to combine, then gradually add ice water one tablespoon at a time until the dough comes together; add more water if necessary based on dough consistency.
- Knead and Chill Dough: Turn the dough onto a lightly floured surface, knead a few times to form a cohesive ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Prepare Tart Shell: Roll out the chilled dough on a floured surface to fit a 9-inch tart pan, gently press it into the pan, trim excess, and prick the bottom with a fork to prevent bubbling.
- Freeze and Bake: Freeze the tart shell for 15 minutes, then bake in a preheated 375°F (190°C) oven for 15-20 minutes or until golden brown, then allow to cool completely.
- Make Chocolate Ganache Filling: Place chopped dark chocolate in a heatproof bowl.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer – do not boil.
- Combine Chocolate and Cream: Pour the hot cream over the chocolate and let sit for 2-3 minutes to melt.
- Whisk Ganache: Whisk the mixture until smooth and glossy, then stir in butter, vanilla extract, and sea salt; continue whisking until butter melts and ganache is fully combined.
- Cool Ganache: Let the ganache cool slightly until it thickens but remains pourable.
- Assemble Tart: Pour the ganache into the cooled tart shell and smooth the top with a spatula for an even finish.
- Chill Tart: Refrigerate the tart for at least 2 hours or until the ganache is fully set.
- Serve: Once set, sprinkle the tart with flaky sea salt for a salty-sweet balance, slice, and serve chilled. Optionally garnish with fresh berries or whipped cream.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- Pricking the crust before baking prevents bubbles and uneven baking.
- Do not boil the cream to avoid curdling or scalding the chocolate.
- Letting the ganache cool to the right thickness ensures a creamy yet firm filling.
- Store leftover tart covered in the refrigerator for up to 3 days.
- For added decoration, top with fresh berries or a dollop of whipped cream before serving.
