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. My Silky Salted Dark Chocolate Tart is as easy to make as it is delicious. It will become 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 Dark Chocolate Tart is the dessert you become known for. Want to know why? Because it as EASY as ever to put together. 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!

WHY THIS RECIPE WORKS

Here are the facts:

• no-roll, press in crust
• bake-in filling

What does this mean? It means there's no need to chill pastry dough, no rolling, less mess... The filling baks in the crust, so no need to pre-cook the custard... it all happens at once in one tart pan with one continuous baking session. EASY!

Isn't that easy enough for something that looks like it comes from a French pastry shop?
I hope so! Let's get to it!

STEP BY STEP INSTRUCTIONS

Firstly, making the crust is so simple. It's as easy as combining all of the ingredients in a bowl and blending together with your fingers! This works so well in a pinch and I use this trick ALL the time! A blend of flour, brown sugar, butter and a pinch of salt is all it takes to bring this together. Once you make this easy press-in crust, you will use it for so many other recipes. You're welcome 😉

• STEP 1). Make the crust. Combine dry ingredients. Combine flour, brown sugar and salt in a medium bowl and rub together to blend evenly and remove any lumps of sugar.

• STEP 2). 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.

• STEP 3). Bake for 10-15 minutes, until lightly golden and fragrant. Transfer pan to a wire rack to cool.

• STEP 4). Make 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.

• STEP 5). Pour the filling into the baked crust and bake 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.

• STEP 6). Make 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.

RECIPE FAQ

Can I use 35% heavy whipping cream for the filling?

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! If you have heavy whipping cream, you can use that too.

How do I know when the filling is set?

The filling is a simple custard made from a single egg. That means it requires gentle cooking and you'll know it is ready when the edges are firmer set, but the middle is still slightly soft with a bit of a jiggle. It will continue to set as it cools for a silky finish.

How do I store this Salted Dark Chocolate Tart?

Since the filling is a dairy-based custard, you should store this tart in the fridge and it is delicious served cold!

Can I use milk chocolate to make the filling?

No, this recipe requires dark chocolate. Milk chocolate contains twice as much sugar and will certainly affect the texture and taste of this tart.

EXPERT BAKING TIPS FOR SALTED DARK CHOCOLATE TART

• Do not over-bake! If the filling is over cooked, it will have a coarse texture and will not be as smooth as it should be. Make sure you reduce your oven temperature as instructed in the recipe directions.

• Use dark chocolate with at least 60% cocoa solids. If you use sweeter chocolate, the filling will be sweeter and it will affect how it sets slightly.

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

This recipe comes from Scientifically Sweet Chocolate cookbook.

Silky Salted Dark Chocolate Tart

Christina Marsigliese

Smooth dark chocolate custard in an EASY no-roll press in crust! Simple to make and very impressive!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 8 slices

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

 

• 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.