This Dark Chocolate Sea Salt tart is a dark chocolate lover’s dream! It’s silky, rich and fudgy, with an intense sea salt dark chocolate filling and a dark chocolate ganache on top. Plus, it doesn’t need to be baked!
I used this recipe of Sugared Cranberries, blueberries, blackberries and pomegranate to decorate it
Is Sea Salt good with Chocolate?
Yes, yes and yes! Sea salt helps offsetting the bitterness of the dark chocolate, and also helps bring a depth of flavor to it. It balances the flavors and enhances them!
The flavor contrast of this flavor pairing will not bore you, and will have you coming for doubles!
When mixtures separates when making this Dark Chocolate Sea Salt tart filling
If your mixture separates and becomes oily (it happened to me the first time!), let it cool and then mix it with a food processor. Pour a bit of whipping cream while processor is still running, until mixture looks homogeneous again.
Should I keep Chocolate Tart in fridge?
Yes, this tart should be kept covered and refrigerated. It will last 4 to 5 days if stored properly.
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Dark Chocolate Sea Salt Tart
- 28 Oreos in chunks, including the filling
- 50 grams dark chocolate melted
- 4 Tablespoons butter melted
- 1/2 teaspoon sea salt
- 1 Cup heavy cream
- 4 ounce dark chocolate 70%, chopped in very small pieces or chocolate chips
- 8 ounce milk chocolate chopped in small pieces or chocolate chips
- 4 Tablespoon 1/2 stick unsalted butter, room temperature
- 1/2 teaspoon ground coffee
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Dark Chocolate Ganache
- 130 grams dark chocolate
- 1/2 Cup whipping cream
- berries pomegranate and sugared cranberries (recipe link in post)
- On a food processor, mix all ingredients until it turns to a sandy consistency. Press firmly on bottom and sides of a 10” tart pan, until smooth. Refrigerate for 1-2 hours.
- Add chocolate & coffee in a heat proof container and set aside
- Over a sauce pan, heat cream until it just starts to bubble. Pour over chocolate, cover and let sit for 4-5 min. Stir in butter and mix. Incorporate vanilla and sea salt
- Pour over crust & refrigerate for 4 hours
- Place chocolate in a heat proof container. Heat cream over a sauce pan, when it starts to simmer remove from heat and pour over chocolate. Let sit for 4-5 min and mix. Let cool slightly before pouring over cooled tart
- Decorate with berries and refrigerate until serving