This salted dark chocolate tart is as stunning as it is simple, with a crisp cocoa crust filled with silky dark chocolate ganache and finished with a sprinkle of flaky sea salt. It’s proof that elegance doesn’t have to be complicated.
If you’re looking for a dessert that feels effortlessly sophisticated but is surprisingly easy to make, this salted dark chocolate tart might be your new go-to. It starts with a buttery cocoa crust and a rich, velvety chocolate filling that sets perfectly in the refrigerator. No fancy techniques required! A light touch of sea salt on top adds just the right balance to all that deep chocolate flavor.
This tart is perfect for any occasion, from dinner parties to holiday gatherings. And the best part? You can make it ahead of time, so you’ll have a gorgeous, crowd-pleasing dessert ready when you need it.
Why You’ll Love This Dark Chocolate Tart Recipe
- Beautifully simple. This tart looks like it came straight from a bakery, yet it’s surprisingly easy to make with just a few basic steps.
- Deep, rich chocolate flavor. The dark chocolate filling has a smooth, luxurious texture and that just-bitter-enough flavor that true chocolate lovers crave.
- Make-ahead friendly. You can prepare the tart a day or two before serving. It keeps beautifully and even tastes better after resting overnight.
- A little salty, a little sweet. The sprinkle of flaky sea salt is the perfect finishing touch, bringing balance and sophistication to every bite.
- Elegant for any occasion. Whether it’s a holiday dessert, dinner-party finale, or something to treat yourself on a quiet weekend, it fits right in.
Key Ingredients
- Dark chocolate – Use a good-quality bar with 60–70% cacao for a rich, balanced flavor and silky texture. A mix of both percentages gives great depth without bitterness.
- Heavy cream – Creates that smooth, truffle-like filling with just the right amount of softness.
- Unsweetened cocoa powder – Gives the crust its deep color and complements the filling beautifully. Dutch-process cocoa has a mellow flavor and darker hue, while natural cocoa will make the crust slightly sharper in taste.
- Butter – Adds richness to both the crust and the filling for a perfectly decadent bite.
- Flaky sea salt – The finishing touch that enhances the chocolate and adds irresistible contrast.
How to Make Salted Dark Chocolate Tart
Make the crust.
Whisk together the flour, cocoa powder, confectioners’ sugar, and salt. Cut in the butter until the mixture looks like coarse crumbs, then add the egg yolk and just enough water to bring it together. This combination gives you a buttery, crisp crust with deep chocolate flavor.
Chill and shape.
Press the dough into a disc, wrap it, and chill for about 30 minutes. Once rolled out and fitted into the tart pan, you can chill it again if your kitchen is warm to help prevent shrinkage while baking.
Blind bake.
Prick the crust with a fork, line it with parchment, and fill with pie weights. Bake until set, then remove the weights and bake briefly to finish. Placing the tart pan on a lined rimmed baking sheet makes it easier to handle and catches any leaks.
Make the filling.
Heat the cream and butter just until simmering, then pour over chopped dark chocolate. Let it sit a couple of minutes before stirring until smooth. This simple ganache is what gives the tart its silky, truffle-like texture.
Assemble and chill.
Pour the filling into the cooled crust and smooth the top. Chill until set, about 2 hours, then sprinkle with flaky sea salt before serving.
Tips for Success
- Use quality chocolate. Since the filling is so simple, good chocolate makes all the difference. Choose a bar you’d happily eat on its own.
- Don’t skip the chill time. Both the crust and the filling benefit from time in the fridge. The crust holds its shape better, and the filling sets to the perfect sliceable texture.
- Warm your knife before slicing. Run it under hot water and wipe dry for clean, neat slices through the chilled filling.
- Add salt just before serving. Flaky salt can dissolve if added too soon, so sprinkle it at the last minute for the prettiest finish and best crunch.
Variations and Serving Ideas
- Dress it up. This tart is gorgeous on its own, but a dollop of lightly sweetened whipped cream or a few fresh berries add a lovely touch. For an elegant finish, try a sprinkle of chocolate curls or a drizzle of caramel sauce.
- Play with flavor. Add a teaspoon of espresso powder to the filling to deepen the chocolate flavor, or infuse the cream with orange zest, a cinnamon stick, or a splash of liqueur before pouring it over the chocolate.
- Mini tarts. Divide the dough among six 4-inch tart pans or lightly greased muffin cups. Chill before baking to help them keep their shape, then blind bake for about 10–12 minutes or until set. Fill and chill as directed. They’ll set a bit faster than a full-size tart. Perfect for dinner parties or gifting.
How to Store
Cover the tart tightly and refrigerate for up to 3 days. For the best texture and flavor, let it sit at room temperature for about 15–20 minutes before serving.
You can also freeze the fully assembled tart for up to 2 months. Wrap it well in plastic wrap and a layer of foil, then thaw overnight in the refrigerator before serving. Wait to add the flaky salt until just before serving to keep it crisp.
A Simple, Sophisticated Chocolate Dessert
This salted dark chocolate tart is the kind of dessert that makes a big impression without a lot of effort. The silky ganache, crisp cocoa crust, and hint of salt create a balance that’s both indulgent and refined. Whether you’re serving it for a special occasion or just because, it’s one of those desserts that never fails to impress. And once you see how simple it is, you’ll want to make it again and again.
More Easy & Elegant Chocolate Desserts
Salted Dark Chocolate Tart
Ingredients
For the crust:
- 1 ¼ cups (150 g) all-purpose flour
- ¼ cup (21 g) Dutch-process unsweetened cocoa powder
- ½ cup (55 g) confectioners’ sugar
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1 to 2 tablespoons (15 to 30 ml) cold water
For the filling:
- 8 ounces (225 g) dark chocolate (60–70% cacao), finely chopped
- 1 cup (240 ml) heavy cream
- ¼ cup (56 g) unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- flaky sea salt, for topping
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Instructions
To make the crust:
- In a medium bowl, whisk together the flour, cocoa powder, confectioners’ sugar, and salt.
- Cut in the butter with a pastry blender, a fork, or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk, then add cold water, 1 tablespoon at a time, just until the dough begins to come together.
- Press the dough into a disc, wrap in plastic, and chill 30 minutes.
- Preheat the oven to 350°F (175°C).
- On a lightly floured surface, roll the dough to fit a 9-inch tart pan with a removable bottom (about an 11-inch circle). Press into the bottom and sides, trimming excess. Prick the bottom with a fork, line with parchment, and fill with pie weights. If your kitchen is warm, chill the crust again briefly.
- Place the pan on a rimmed baking sheet to catch any leaks and to make it easier to get the tart in and out of the oven. Bake for 15 minutes, remove the weights and parchment, and bake another 5–8 minutes until set. Cool completely.
To make the filling:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the cream and butter over medium heat until just simmering.
- Pour over the chocolate. Let sit 2 minutes, then stir until smooth. Stir in the vanilla.
- Pour into the cooled crust and smooth the top.
- Refrigerate until set, about 2 hours. Sprinkle with flaky sea salt before serving.
Notes
- Chill time: If your kitchen is warm, chill the crust again after fitting it into the pan to help prevent shrinkage while baking.
- Baking tip: Place the tart pan on a lined rimmed baking sheet before baking for easy handling and to catch any leaks.
- Cocoa choice: Dutch-process cocoa gives the crust a smooth, mellow chocolate flavor and deep color. Natural unsweetened cocoa will work but will add a slightly sharper taste.
- Chocolate: Use high-quality dark chocolate between 60–70% cacao for the best flavor and texture. A mix of both gives a great balance of richness and depth.
- Serving: Sprinkle the flaky sea salt just before serving for the best look and crunch.
- Storage: Store the tart tightly covered in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw in the refrigerator before serving.
