Description
This Salted Dark Chocolate Tart features a rich, velvety dark chocolate ganache filling nestled in a buttery, crisp tart crust. The subtle sprinkle of sea salt on top perfectly balances the intense chocolate flavor, making it an elegant dessert ideal for special occasions or indulgent treats.
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 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. Pulse to combine thoroughly to distribute the dry ingredients evenly.
- Add Butter: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, ensuring a flaky texture for the crust.
- Incorporate Egg Yolk and Water: Add the egg yolk and pulse to incorporate. Gradually add the ice water, one tablespoon at a time, pulsing until the dough begins to come together. You may need a small amount more water depending on dough consistency.
- Knead and Chill Dough: Turn the dough out onto a lightly floured surface and knead it a few times to form a cohesive dough. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Roll Out Dough: On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Gently press into the pan and trim excess. Prick the bottom with a fork to prevent bubbling.
- Freeze and Bake Crust: Freeze the tart shell for 15 minutes to help it hold shape. Bake in a preheated 375°F (190°C) oven for 15-20 minutes or until the crust is golden brown. Allow to cool completely.
- Prepare Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl.
- Heat Cream: In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer, avoiding boiling.
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes to allow the chocolate to melt slowly.
- Whisk Ganache: Whisk the mixture until smooth and glossy. Then stir in butter, vanilla extract, and sea salt, whisking until fully combined and butter melted.
- Cool Ganache: Let the ganache cool slightly to thicken but remain pourable, ideal for filling.
- Assemble Tart: Pour the ganache into the cooled tart shell, smoothing the top with a spatula for an even finish.
- Chill the Tart: Refrigerate the tart for at least 2 hours or until the ganache is fully set and firm.
- Serve: Sprinkle a pinch of flaky sea salt over the tart for a perfect salty-sweet contrast. Slice and serve chilled. Optionally, garnish with fresh berries or whipped cream for an extra touch.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- If the dough is too dry, add ice water a teaspoon at a time to avoid over-hydration.
- Do not boil the cream when heating to prevent curdling the ganache.
- The tart should be fully set in the fridge before slicing to maintain clean cuts.
- For a more intense chocolate flavor, use chocolate with at least 70% cocoa.
