Description
This Silky Salted Dark Chocolate Tart features a smooth, rich dark chocolate custard nestled in a buttery, no-roll press-in crust. With an easy-to-make crust and a luscious filling complemented by a glossy semi-sweet chocolate glaze topped with sea salt flakes, this tart is both simple to prepare and visually impressive, perfect for special occasions or a decadent dessert treat.
Ingredients
Crust:
- ¾ cup (105g) all-purpose flour
- ¼ cup (55g) packed brown sugar
- ¼ teaspoon salt
- ¼ cup (56g) cold butter, cut into pieces
Filling:
- 1 ⅓ cups (315ml) 10% half & half cream
- ⅓ cup (65g) granulated sugar
- 5 oz (142g) dark chocolate (60-70% cocoa), coarsely chopped
- 1 large egg
- ⅛ teaspoon salt
Glaze:
- 2 oz (56g) semi sweet chocolate (50-55% cocoa), coarsely chopped
- ¼ cup (60ml) hot water
- 1 tablespoon unsalted butter
- Sea salt flakes for topping
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour, brown sugar, and salt. Rub the mixture together to blend evenly and remove any lumps of sugar. Add the cold butter pieces and work them into the mixture until it resembles coarse breadcrumbs. Press this crumbly mixture evenly into the bottom and up the sides of an 8-inch round tart pan. Prick the base a few times with a fork to prevent bubbling. Place the tart pan on a baking sheet and bake for 10-15 minutes until lightly golden and fragrant. Remove from oven and set on a wire rack to cool.
- Make the Filling: In a small saucepan, combine the half & half cream and granulated sugar. Heat over medium-low until just simmering. Remove from heat and add the chopped dark chocolate. Let stand off the heat for one minute, then whisk until smooth and melted. In a separate medium bowl, beat the egg with salt until well combined. Slowly pour the warm chocolate-cream mixture into the egg while whisking constantly to temper it and create a smooth custard.
- Bake the Tart Filling: Pour the custard filling into the cooled tart crust. Place the tart back into the oven and bake for 10 minutes. After baking, turn off the oven and leave the tart inside for about 10 minutes more to gently set the edges while allowing the center to hold a slight wobble. Remove the tart and transfer it to a wire rack to cool completely. Once cooled, refrigerate the tart for at least 2 hours to fully set the filling.
- Prepare the Glaze: Place the semi-sweet chocolate and hot water in a small saucepan over medium heat. Whisk continuously until the chocolate is melted and the mixture is smooth. Remove from heat and whisk in the unsalted butter until the glaze is thick and glossy.
- Glaze and Finish the Tart: Pour the warm glaze evenly over the chilled tart, tilting the tart pan gently to spread the glaze to the edges and coat the surface. Let the glaze set at room temperature for about 30 minutes. Just before serving, sprinkle sea salt flakes over the top to enhance the chocolate’s richness and add a subtle salty crunch.
Notes
- Use good quality dark chocolate with 60-70% cocoa for the filling to achieve the best flavor and texture.
- Tart pan with a removable bottom makes it easier to serve the tart cleanly.
- Make sure the chocolate glaze is warm but not hot when pouring over the tart to prevent melting the custard filling.
- Allow the tart to chill thoroughly for at least 2 hours to get a silky smooth texture.
- Sea salt flakes add a perfect contrast to the dark chocolate; do not omit for best taste experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
