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
Scale
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.
