Description
This Silky Salted Dark Chocolate Tart is an indulgent dessert featuring a crisp buttery crust filled with a smooth, rich dark chocolate custard. Topped with a glossy semi-sweet chocolate glaze and flaky sea salt, it balances deep cocoa flavors with a hint of saltiness, making it perfect for chocolate lovers looking for an elegant treat.
Ingredients
Crust
- ¾ cup (105g) all-purpose flour
- ¼ cup (55g) packed brown sugar
- ¼ tsp 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 tsp salt
Glaze
- 2 oz (56g) semi sweet chocolate (50-55% cocoa), coarsely chopped
- ¼ cup (60ml) hot water
- 1 tbsp unsalted butter
- Sea salt flakes for topping
Instructions
- Preheat and prepare 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 eliminate sugar lumps. Cut in the cold butter by rubbing it into the dry ingredients until the mixture looks like coarse bread crumbs. Press this crumbly dough 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 during baking. Place the tart pan on a baking sheet and bake for 10-15 minutes until lightly golden and fragrant. Remove and cool on a wire rack.
- Make the filling: In a small saucepan over medium-low heat, combine the half & half cream and granulated sugar and bring just to a simmer. Remove from heat and add the chopped dark chocolate. Let it sit off the heat for about a minute, then whisk until completely smooth and melted. In a separate bowl, beat the egg with the salt. Slowly pour the warm chocolate-cream mixture into the egg, whisking constantly to temper the egg and create a smooth, silky custard.
- Bake the tart filling: Pour the tempered chocolate custard into the cooled tart crust. Place the tart back into the oven and bake for 10 minutes. Turn off the oven and leave the tart inside to cool slowly for about 10 minutes until the edges are set with a slight wobble in the center. Remove from oven and cool completely on a wire rack. Once cooled, refrigerate the tart for at least 2 hours to allow the filling to fully set.
- Prepare the glaze: In a small saucepan over medium heat, combine the semi-sweet chocolate and hot water. Whisk until the chocolate is melted and the mixture is smooth. Add the unsalted butter and whisk until the glaze becomes thick and glossy.
- Glaze and finish the tart: Pour the warm chocolate glaze evenly over the chilled tart, tilting the tart pan gently to spread it out to the edges and coat the surface. Allow the glaze to set at room temperature for about 30 minutes. Sprinkle flaky sea salt on top to finish.
Notes
- Use high-quality dark chocolates for best flavor and texture.
- Tempering the egg with warm chocolate mixture prevents scrambling; pour slowly while whisking.
- Chilling the tart for at least 2 hours ensures the custard fully sets for clean slices.
- Sea salt flakes add a pleasant contrast to the sweet, rich chocolate.
- Serve chilled or at room temperature for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
