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
Scale
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.
