📝 About This Recipe
This decadent tart marries the intense richness of 70% dark Belgian chocolate with the elusive, campfire notes of premium smoked sea salt. Its buttery, cocoa-infused shortcrust provides a crisp foundation for a silky-smooth ganache that melts effortlessly on the tongue. A sophisticated dessert that masterfully balances sweet, bitter, and savory elements, it serves as the ultimate showstopper for any elegant dinner party.
🥗 Ingredients
For the Cocoa Pastry Shell
- 1 1/4 cups All-purpose flour (sifted)
- 1/4 cup Unsweetened cocoa powder (Dutch-processed preferred)
- 1/3 cup Confectioners' sugar
- 1/2 cup Unsalted butter (cold and cubed)
- 1 large Egg yolk (at room temperature)
- 1-2 tablespoons Ice water (as needed)
For the Dark Chocolate Ganache
- 9 ounces Dark chocolate (70% cocoa) (finely chopped)
- 1 cup Heavy cream (high fat content)
- 2 tablespoons Unsalted butter (softened)
- 1 teaspoon Pure vanilla extract
- 1/2 teaspoon Instant espresso powder (to enhance chocolate flavor)
Finishing Touch
- 1/2 teaspoon Smoked Sea Salt (Maldon or Applewood smoked flakes)
👨🍳 Instructions
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1
In a food processor, pulse together the flour, cocoa powder, and confectioners' sugar until well combined.
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2
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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3
Add the egg yolk and one tablespoon of ice water; pulse until the dough just begins to clump together. If it is too dry, add the second tablespoon of water.
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4
Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
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5
Preheat your oven to 375°F (190°C). Roll out the chilled dough to an 11-inch circle and fit it into a 9-inch tart pan with a removable bottom.
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6
Trim the edges, prick the bottom with a fork, and line with parchment paper and pie weights. Blind bake for 12 minutes.
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7
Remove the weights and parchment, then bake for another 5-8 minutes until the shell is set and dry. Let the shell cool completely.
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8
Place the chopped dark chocolate in a heat-proof glass bowl. In a small saucepan, heat the heavy cream and espresso powder over medium heat until it just begins to simmer.
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9
Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes to allow the chocolate to melt.
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10
Gently whisk the mixture starting from the center until glossy and smooth. Stir in the softened butter and vanilla extract.
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11
Pour the ganache into the cooled tart shell, smoothing the top with an offset spatula if necessary.
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12
Allow the tart to sit at room temperature for 30 minutes, then refrigerate for at least 2 hours until the ganache is firm.
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13
Just before serving, sprinkle the smoked sea salt evenly over the surface. Slice with a hot, dry knife for clean edges.
💡 Chef's Tips
Always use high-quality chocolate bars rather than chocolate chips for the ganache, as chips contain stabilizers that prevent a perfectly smooth melt. Do not overwork the pastry dough; handling it too much will develop gluten and result in a tough, rather than crumbly, crust. If you don't have a food processor, you can use a pastry cutter or your fingertips to incorporate the butter into the flour. For the best flavor profile, use an Applewood or Hickory smoked salt to provide a distinct but not overpowering woodsy aroma. Ensure the tart shell is completely cool before adding the ganache to prevent the crust from becoming soggy.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened mascarpone cream to balance the intensity of the dark chocolate. Pair with a handful of fresh tart raspberries or sliced strawberries for a bright, acidic contrast. A glass of aged Tawny Port or a smoky Islay Scotch makes for a sophisticated beverage pairing. For a coffee lover's dream, serve alongside a double shot of espresso or a creamy latte. Add a few edible gold flakes alongside the smoked salt for a truly luxurious visual presentation.