Monday, July 22, 2019

Silky Salted Dark Chocolate Tart

If you ever need a show-stopper dessert that requires half the amount of effort that it actually looks like it requires, THIS IS IT.

This Dark Chocolate Tart is the highlight of the party, the "where did you buy that?" dessert, the dessert that makes even the "i'm not much of a dessert-eater" people want dessert. This Chocolate Tart will be the dessert you become know for.

Want to know why?

Because it as easy as ever to put together.

Here are the facts:
- no-roll crust
- bake-in filling

No resting pastry dough, no pre-cooking custardy fillings... it all happens at once in one tart pan with one continuous baking session.

Is that easy enough for something that looks like it should be bought from a French pastry shop?

I hope so! Let's get to it!

Once you make this easy press-in crust, you will use it for so many other recipes. You're welcome ;)

A blend of flour, brown sugar, butter and a pinch of salt is all it takes to bring this together.

The silky filling is made from half & half cream which means that if you're a coffee drinker, then you might already have this at home and you don't need to run out to the store to get whipping cream! Bonus! It's a simple custard with a single egg, sugar and dark chocolate. It bakes gently until it juuuuust sets and then once it cools we top it off with another layer of chocolate - a shiny chocolate glaze!

I hope this earns a spot on your baking to-do list!


Silky Salted Dark Chocolate Tart
makes one 8-inch tart

¾ cup (105g) all-purpose flour
¼ cup (55g) packed brown sugar
¼ tsp salt
¼ cup (56g) cold butter, cut into pieces

1 1/3 cups (315ml) 10% half & half cream
1/3 cup (65g) granulated sugar
5 oz (142g) dark chocolate (60-70% cocoa), coarsely chopped
1 large egg
1/8 tsp salt

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.

Preheat oven to 350 degrees F.

Combine flour, brown sugar and salt in a medium bowl and rub together to blend evenly and remove any lumps of sugar. Add cold butter and rub it in until well blended and the mixture looks like bread crumbs. Tip the crumbly mixture into an 8-inch round tart pan and press it evenly into the bottom and up the sides. Prick the base a few times with a fork and place the tart pan on a baking sheet. Bake for 10-15 minutes, until lightly golden and fragrant. Transfer pan to a wire rack to cool. 

For the filling, combine cream and sugar in a small saucepan over medium-low heat and bring it just to a simmer. Remove from heat and add chocolate. Let stand off the heat for a minute, then whisk until smooth and melted. Beat egg well with salt in a medium bowl. Gradually pour in the chocolate/cream mixture bit by bit while whisking to temper the egg and make a smooth custard. 

Pour the mixture into the baked crust and place in the oven for 10 minutes. Turn off the oven and leave the tart in the cooling oven for about 10 minutes until the edges are set with maybe a slight wobble in the center. Transfer to a wire rack to cool completely and then refrigerate at least 2 hours.

For the glaze, combine chocolate and hot water in a small saucepan over medium heat and whisk until melted and smooth. Whisk in butter so it becomes thick and glossy. Pour the warm glaze over the cooled tart, tilting the tart to coax the glaze out to the edges and coat the surface evenly. Let the glaze set for about 30 minutes and then top with sea salt flakes immediately before serving.

Pin It


Post a Comment