This Dark Chocolate and Sea Salt Tart is a decadent treat that's sure to satisfy any chocolate lover's cravings. The combination of rich dark chocolate with a hint of sea salt creates a perfect balance of flavors, making it an elegant yet simple dessert for any occasion.
All-purpose flour forms the base of the tart crust, providing structure and a subtle flavor that won't distract from the chocolate. Powdered sugar adds sweetness to the crust while keeping it tender. Unsalted butter, cold and cubed, is essential for creating a flaky, buttery crust; it also adds richness to the chocolate filling. A pinch of salt enhances the overall flavor, balancing the sweetness. The egg yolk binds the dough together, adding richness and color. A touch of ice water helps the dough come together without becoming sticky. Heavy cream is the base for the ganache, adding a creamy texture to the filling. Dark chocolate (70% cocoa) is the star of the show, offering a deep, complex flavor. A hint of vanilla extract rounds out the flavors, while flaky sea salt provides a delightful contrast to the sweetness and enhances the chocolate's depth.
This tart pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. If you're feeling adventurous, serve it with a drizzle of raspberry coulis for a fruity contrast. A glass of red wine or a small cup of espresso will complement the rich chocolate flavors perfectly.
To start, preheat your oven to 350°F (175°C). This is crucial for ensuring the crust bakes evenly. Next, grab your food processor and combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until you see a coarse, crumbly texture — think of it like wet sand.
Now, add the egg yolk and one tablespoon of ice water at a time. Pulse just until the dough starts coming together. You don’t want to overwork it. Once it's ready, press the dough into your tart pan, making sure to prick the bottom with a fork to prevent air bubbles. Chill it in the fridge for about 30 minutes.
When the dough is well-chilled, bake it for 20 minutes. You're looking for a light golden color. Let the crust cool completely before you move on. Meanwhile, heat the heavy cream in a saucepan over medium heat until it’s just about to simmer. Pour this hot cream over the chopped dark chocolate and let it sit for a couple of minutes. This waiting game allows the chocolate to melt. Stir until you have a smooth mixture.
Incorporate the tablespoon of butter and vanilla extract into the chocolate mixture, stirring until everything is well-combined. Pour this luscious chocolate filling into your cooled tart shell. For the final touch, refrigerate it for about an hour or until it’s set.
Just before serving, sprinkle some flaky sea salt on top for that perfect sweet-salty contrast. And there you have it, a tart that's as stunning as it is delicious!
Share