Description
This Salted Dark Chocolate Tart is an indulgent, luxurious dessert with a buttery, flaky crust filled with a silky dark chocolate ganache and finished with a sprinkle of flaky sea salt. The perfect combination of rich chocolate and savory saltiness!
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. Pulse to combine.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse to incorporate. Gradually add the ice water, one tablespoon at a time, until the dough comes together. You may need a bit more water depending on the dough’s consistency.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit a 9-inch tart pan. Press it gently into the pan and trim off any excess dough. Use a fork to prick the bottom of the tart shell to prevent bubbling during baking.
- Freeze the tart shell for another 15 minutes, then bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until golden brown. Let the crust cool completely before filling.
- Make the Chocolate Ganache Filling:
- In a heatproof bowl, place the chopped dark chocolate.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt.
- Whisk the mixture until smooth and glossy. Stir in the butter, vanilla extract, and sea salt. Continue to whisk until the butter is melted and the ganache is fully combined.
- Let the ganache cool slightly until it thickens slightly but is still pourable.
- Assemble the Tart:
- Pour the cooled chocolate ganache filling into the cooled tart shell.
- Smooth the top with a spatula for an even finish.
- Refrigerate the tart for at least 2 hours or until the ganache is fully set.
- Serve:
- Once the tart has set, sprinkle with a pinch of flaky sea salt on top for that perfect salty-sweet balance.
- Slice and serve chilled. You can also top it with fresh berries or whipped cream for an added touch!
Notes
- If you don’t have a tart pan, you can also use a pie dish.
- Make sure to use high-quality dark chocolate for the best flavor.
- If you want a more intense saltiness, you can add more sea salt to taste.
- This tart can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg