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!
Dark Chocolate Sea Salt Tart
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.
Follow this link for more Christmas dessert inspiration, or click the links bellow to see some of my favorite Christmas desserts:
This tart is made with a soft filling with a deep chocolate flavor, and topped with berries and fruit
Prep Time20mins
Additional Time5hrs
Total Time5hrs20mins
Course: Pies and Tarts
Cuisine: American
Keyword: chocolate tart recipe, dark chocolate sea salt tart, dark chocolate tart recipe, Maria Corcuera, sweet fix baker
Servings: 10” tart
Calories: 895kcal
Author: Maria
Ingredients
Crust
28Oreosin chunks, including the filling
50gramsdark chocolatemelted
4Tablespoonsbuttermelted
1/2teaspoonsea salt
Filling
1Cupheavy cream
4ouncedark chocolate70%, chopped in very small pieces or chocolate chips
8ouncemilk chocolatechopped in small pieces or chocolate chips
4Tablespoon1/2 stick unsalted butter, room temperature
1/2teaspoonground coffee
1/2teaspoonvanilla extract
1/2teaspoonsea salt
Dark Chocolate Ganache
130gramsdark chocolate
1/2Cupwhipping cream
Topping
berriespomegranate and sugared cranberries (recipe link in post)
Instructions
Crust:
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.
Filling
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
Ganache
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
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones! Click here to read more about me, or contact me here if you want to send me a quick message.
2 Comments
It is omg!!
Delicious!