Get the Recipe:
Salted Dark Chocolate Tart
This elegant yet easy salted dark chocolate tart features a buttery cocoa crust filled with silky dark chocolate ganache and finished with a touch of flaky sea salt. It’s rich, smooth, and simple to make. Perfect for holidays, dinner parties, or any time you’re craving an effortlessly impressive dessert.
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.
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