If you are a chocolate lover looking for a dessert that is simultaneously rich, silky, and just a little bit edgy, the Salted Dark Chocolate Tart Recipe is exactly what you need. This tart offers a perfect harmony between luxurious dark chocolate ganache and a crisp, buttery crust, elevated with a touch of sea salt that cuts through the sweetness with flair. It’s elegant enough to impress guests but comforting enough to enjoy on a quiet evening at home. Whether you’re making it for a special occasion or simply treating yourself, this tart will quickly become a dear favorite in your recipe collection.
Ingredients You’ll Need
The beauty of this Salted Dark Chocolate Tart Recipe is how it uses simple, quality ingredients to build layers of flavor and texture. Each component plays a vital role: the crust provides a flaky and buttery base; the dark chocolate filling delivers deep richness; and the sea salt adds that irresistible contrast.
- 1 ½ cups all-purpose flour: The foundation for a tender, flaky tart crust.
- 2 tbsp granulated sugar: Adds a subtle sweetness to balance the salt in the dough.
- ¼ tsp salt: Enhances the flavors and balances the sweetness.
- ¾ cup unsalted butter, cold and cubed: Essential for creating the crumbly, rich pastry texture.
- 1 large egg yolk: Binds the dough together while adding richness.
- 2 tbsp ice water (add more if needed): Helps the dough come together without melting the butter.
- 9 oz dark chocolate (at least 70% cocoa), chopped: The heart of the ganache, providing intense chocolate flavor.
- 1 cup heavy cream: Creates the silky texture of the ganache.
- 2 tbsp unsalted butter: Adds gloss and richness to the filling.
- 1 tsp vanilla extract: Enhances the chocolate’s depth and complexity.
- ¼ tsp sea salt (plus extra for sprinkling): Brings that perfect salty-sweet balance and a hint of crunch.
How to Make Salted Dark Chocolate Tart Recipe
Step 1: Prepare the Crust
Begin by combining flour, sugar, and salt in a food processor, pulsing them together to ensure even distribution. Then add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. This texture is key to a flaky crust.
Step 2: Form the Dough
Incorporate the egg yolk by pulsing a few times, then drizzle in ice water one tablespoon at a time. The dough should start to hold together without being wet or sticky. Don’t hesitate to add a little more water if the dough feels too dry.
Step 3: Chill the Dough
Turn out the dough onto a floured surface and knead gently a few times to bring it together. Wrap it tightly in plastic wrap and chill for at least 30 minutes. This resting period lets the gluten relax and the butter firm up—both crucial for a tender crust.
Step 4: Roll and Bake the Tart Shell
Roll the dough into a circle to fit your tart pan, press it into place, and trim any excess. Dock the bottom with a fork to prevent bubbling. Pop it in the freezer for 15 minutes before baking at 375°F (190°C) for 15-20 minutes until golden brown. Let it cool completely.
Step 5: Make the Chocolate Ganache Filling
Place the chopped dark chocolate in a heatproof bowl. Warm the heavy cream in a saucepan until it just starts to simmer. Pour the hot cream over the chocolate and allow it to melt gently for a few minutes. Whisk until smooth and glossy.
Step 6: Finish the Ganache
Stir in the butter, vanilla extract, and sea salt until fully combined and silky. Let the ganache cool slightly until it thickens but remains pourable, perfect for filling the tart shell.
Step 7: Assemble and Chill
Pour the ganache into the cooled tart shell, smoothing the top with a spatula. Refrigerate for at least 2 hours until the ganache is firm and set.
Step 8: Serve
Just before serving, sprinkle the top with flaky sea salt. Slice carefully and serve chilled, optionally garnished with fresh berries or a dollop of whipped cream for an elegant finish.
How to Serve Salted Dark Chocolate Tart Recipe
Garnishes
Sprinkling flaky sea salt just before serving enhances the chocolate’s richness with a delightful pop of flavor. Fresh raspberries, strawberries, or even a few edible flowers can add color and a fresh contrast to the dense chocolate. A dollop of lightly sweetened whipped cream provides a soft, airy balance against the tart’s intensity.
Side Dishes
This tart pairs beautifully with simple accompaniments like a scoop of vanilla bean ice cream or a light citrus sorbet to cut through the richness. For a more complete dessert experience, serve alongside fresh fruit salad or a cup of strong coffee or bold red wine to enhance the chocolate notes.
Creative Ways to Present
Consider serving the tart on a rustic wooden board or a sleek slate platter for a beautiful contrast with the dark chocolate. You can drizzle extra melted chocolate or caramel sauce around each slice, or garnish with mint leaves for a fresh look. For parties, slice the tart into small squares or mini tartlets for a delightful bite-size dessert option.
Make Ahead and Storage
Storing Leftovers
Once prepared, the Salted Dark Chocolate Tart Recipe keeps very well in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or store in an airtight container to maintain its moisture and prevent the crust from becoming soggy.
Freezing
You can freeze this tart for longer storage by wrapping it securely in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving. Note that the texture of the crust may slightly soften after freezing but will still taste delicious.
Reheating
Because the tart is best enjoyed chilled, reheating is usually not necessary. However, if desired, allow it to come to room temperature before serving for softer ganache texture. Avoid microwave heating as it can separate the glossy chocolate.
FAQs
Can I use milk chocolate instead of dark chocolate?
You can, but it will change the flavor profile significantly. Dark chocolate provides intense richness and balances beautifully with sea salt, while milk chocolate will be sweeter and lighter. If using milk chocolate, consider reducing added sugar in the crust slightly.
What if I don’t have a food processor?
No worries! You can make the crust by hand using a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Then proceed with adding yolk and water as usual. It just takes a little more elbow grease but works just as well.
How do I prevent the tart crust from shrinking?
Chilling the dough before rolling out and after placing it in the tart pan helps prevent shrinking during baking. Also, avoid overstretching the dough in the pan. Pricking the crust before baking allows steam to escape, preventing bubbles and deformation.
Can I substitute salted butter instead of unsalted butter?
You can, but keep an eye on the overall salt content in your recipe. Since this recipe includes sea salt in both crust and ganache, using salted butter might make it too salty. If using salted butter, reduce or omit additional salt.
Is this tart suitable for special occasions?
Absolutely! The Salted Dark Chocolate Tart Recipe is elegant and decadent without being intimidating to make. It’s impressive enough for dinner parties, holidays, or celebrations but simple enough for everyday indulgence.
Final Thoughts
There’s something wonderfully satisfying about the way the Salted Dark Chocolate Tart Recipe marries deep chocolate flavors with a buttery crust and just the right hint of saltiness. Whether you’re a seasoned baker or a passionate home cook, this tart is a fantastic way to treat yourself or delight your loved ones. Give it a try—you’ll find it hard to resist making it again and again!
Print
Salted Dark Chocolate Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Salted Dark Chocolate Tart is a rich and decadent dessert featuring a buttery, flaky tart crust filled with a luscious dark chocolate ganache. Enhanced with a touch of sea salt, this tart delivers a perfect balance of sweet and salty flavors, ideal for chocolate lovers seeking an elegant yet simple treat.
Ingredients
For the Tart 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 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. Pulse to combine the dry ingredients evenly.
- Add Butter: Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs, ensuring the butter is well incorporated.
- Incorporate Egg and Water: Add the egg yolk and pulse to incorporate into the flour mixture. Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. Add more water if the dough is too dry.
- Knead and Chill Dough: Turn the dough out onto a floured surface and knead gently a few times to bring it together. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Roll Out and Shape: Roll the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough gently into the pan and trim off excess. Prick the bottom of the tart shell with a fork to prevent bubbling during baking.
- Freeze and Bake Crust: Freeze the tart shell for 15 minutes to help preserve its shape, then bake in a preheated 375°F (190°C) oven for 15-20 minutes or until golden brown. Let it cool completely before filling.
- Prepare 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 begins to simmer, avoiding boiling.
- Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes to melt the chocolate slowly.
- Whisk Ganache: Whisk the mixture until smooth and glossy. Stir in butter, vanilla extract, and sea salt, continuing to whisk until fully combined and the butter is melted.
- Cool Ganache: Allow the ganache to cool slightly until it thickens but remains pourable for easy spreading.
- Assemble Tart: Pour the ganache into the cooled tart shell and smooth the top evenly with a spatula.
- Refrigerate to Set: Refrigerate the assembled tart for at least 2 hours or until the ganache is fully set and firm.
- Serve: Once set, sprinkle the tart with a pinch of flaky sea salt for a perfect salty-sweet finish. Slice and serve chilled. Optional toppings include fresh berries or whipped cream for added elegance.
Notes
- If the dough feels too dry, add ice water a teaspoon at a time until it comes together.
- Freezing the tart shell before baking helps prevent shrinking and maintains its shape.
- Use a good-quality dark chocolate with at least 70% cocoa for a rich flavor.
- Be careful not to boil the cream to prevent grainy ganache.
- The tart can be made a day ahead and stored covered in the refrigerator.
- Allow the tart to come to room temperature for a few minutes before serving for the best texture and flavor.
