"A decadent dark chocolate tart sprinkled with Himalayan sea salt is a mood lifter when stress hit turned me into a chocolate frenzy. Some days we just need some sweetness don't we?"
Sea Salted Dark Chocolate Tart
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Prep time 40mins
Cook time 25mins
Recipe Card
ingredients
For the Tart Base
- 1 cup flour
- 3 tablespoons plus 2 teaspoons ground almonds
- 4 tablespoons unsalted butter, cold
- 1/4 cup plus 2 tablespoons icing sugar
- a pinch of salt
- 2 egg yolks
- 1 teaspoon vanilla extract
ingredients
For the Chocolate Ganache
- 10 1/2 ounces chocolate
- 3/4 cups plus 1 1/2 tablespoons whipping cream
- 2 1/2 tablespoons unsalted butter
- Coarse sea salt, for topping
Method
Step 1
Using a food processor, combine plain flour, ground almond, unsalted butter until finely ground, mixture resembles bread crumbs.
Step 2
Transfer to another bowl, sieve in the icing sugar and pinch of salt till combine. Stir in the yolks and vanilla extract, combine into a dough. Cling wrap and leave in fridge to chill for about half an hour.
Step 3
Preheat oven at 400ºF. Grease a tart pan with a removable base. Roll out the dough between two baking paper and line it over the tart pan. Press the dough neatly into the tart pan.
Step 4
Fill with beans or pie weights and bake it for about 25 minutes or until golden brown. Leave tart base to cool.
Step 5
Meanwhile, prepare the chocolate ganache topping. Double-boil whipping cream till bubbly. Stir in the chocolate followed by butter till creamy smooth. Pour ganache into baked tart base. Sprinkle coarse sea salt on top. Chill in fridge about an hour before served.