Salted Chocolate Tart

Name: Salted Chocolate Tart
Prep time: 1 h 30 min
Total time: 3 h
Yield: Makes 16 servings
Ingredients: Chocolate crust:; 6 tablespoons unsalted butter, softened; ¾ cup powdered sugar; 1 ¼ cups all-purpose flour, plus more for rolling; ¼ cup unsweetened cocoa powder (not Dutch-processed); 5 large egg yolks; Chocolate filling:; 8 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped; ¾ cup unsalted butter; ⅓ cup plus 1 tbsp. sugar; ¼ cup brewed coffee; 4 large eggs; Chocolate glaze:; 4 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped; 2 tablespoons light corn syrup; ⅓ cup heavy whipping cream; 2 tablespoons unsalted butter, softened; Maldon sea salt for sprinkling (see Notes)

9 Ratings
7 Reviews

We prefer Maldon sea salt for sprinkling onto this chocolate tart. Its large flakes look striking against the glossy chocolate surface, and its crunchy texture contrasts beautifully with the smooth, velvety filling.

This Story Originally Appeared On sunset.com

Gallery

Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

prep:

1 hr 30 mins

cool:

1 hr 30 mins

total:

3 hrs

Yield:

Makes 16 servings

Nutrition Info

Directions

Step 1
For the crust: In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until smooth. In a separate bowl, sift together flour and cocoa powder, then add to butter mixture and mix until combined. Add yolks and mix on low speed just until dough comes together. If small pieces remain, knead dough to blend them in. Form dough into a disk and wrap in plastic wrap. Chill for at least 1 hour and up to 3 days.

Advertisement
Step 2
Unwrap dough and set on a lightly floured work surface. With short strokes from center outward, roll into a 12-in. circle. Transfer dough to a 9 1/2-in tart pan and, using your thumb, press into sides and bottom corner. Trim dough flush with top edge. Line shell with parchment paper, completely fill with dried beans or pie weights, and chill at least 30 minutes. Meanwhile, preheat oven to 350°.
Step 3
Bake dough 10 minutes, then remove parchment and beans and return to oven until dough looks dry, about 5 minutes. Set on a rack to cool slightly.
Step 4
For the filling: Put chocolate in a medium-size heatproof bowl. In a medium saucepan, combine butter, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.
Step 5
Pour warm filling into still-warm tart shell. Bake until filling has risen slightly, appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.
Step 6
For the glaze: Put chocolate and corn syrup in a medium bowl. In a microwave-safe container, heat cream to boiling; pour over chocolate. Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming (if butter doesn't melt completely, microwave in 5-second intervals to warm slightly).
Step 7
Pour glaze onto center of tart and use a small spatula to push glaze to edges. Let sit at least 15 minutes to set up before slicing. Serve with Maldon salt for sprinkling.
Step 8
Note: Nutritional analysis is per serving.

Chef's Notes

Maldon sea salt is available at many grocery stores, but if you can't find it, a high-quality fleur de sel is a good substitute. You can make and chill the tart up to 8 hours ahead, but bring it to room temperature before serving.

Nutrition Facts

Per Serving:

372 calories; calories from fat 65%; protein 5.4g; fat 27g; saturated fat 15g; carbohydrates 33g; fiber 1.2g; sodium 27mg; cholesterol 165mg.

Sort by: Newest

Newest Oldest

KiraFace

12/03/2013

Wow what a great recipe! I used a store bought crust as some others said and am not sure if it was because of that or something else but it baked for about twice as long as suggested before it looked at all firm. I think about 25 minutes total. Not sure what happened there but it still came out great. Very rich and chocolatey, out of three desserts served at thanksgiving it was the only one that had no leftovers. Definitely will make again.

Oneyearoff

02/12/2012

UPDATE: 24 hours later.... I refrigerated the left over half of this tart, and the consistency changed dramatically and for the better. Now it's what I thought it would be -- a dense, chocolate filling. I'd say this is a 4 now, but on the day I made it, it was a 1. So my suggestion is to make this ahead of time and refrigerate it. ORIGINAL REVIEW: This tart was a real disappointment. The filling is more like a chocolate pudding. I expected something more dense. And 9 eggs? Wow, that's a lot. My guests liked it, but I could have made a chocolate pie with jello pudding and it wouldn't have been much different. Also, the crust was dry. I followed the directions to a T, by the way. I won't make this again.

HeatherVZ

07/29/2011

Made this yesterday for a friends birthday, the filling, glaze and salt were spot on! Next time, I would add some salt to the crust to help bring out the flavors (was bland compared to everything else). The boys got seconds.

deannelc

07/10/2011

This tart has great flavor, but can be a bit rich for some... I love the contrasting flavor of the sea salt sprinkled on top. The only note I would add...only sprinkle the salt on right before serving. I sprinkled salt on the tart, then had pieces left over. The salt will start to dissolve the longer it sits, completely altering the taste...

sohacomom

04/10/2011

This is a superb dessert. Not difficult at all. Very elegant. I have served it to guests several times so far.

whatgoeson

11/03/2009

Best tart ever, I made this once for my brothers birthday, it was gone so fast. Everybody loved it. Richest chocolate taste I've had. I'm making it again for a friend.

Loralee

12/20/2008

Don't use the crust recipe; substitute "Julia's chocolate crust," which is much flakier and more tender. But the tart itself is outstanding! You couldn't find a more elegant, delicious dessert.

Back to Salted Chocolate Tart

All Reviews for Salted Chocolate Tart

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party