Dark Chocolate Sea Salt Tart

5 from 4 votes

This tart is made with a soft filling with a deep chocolate flavor, and topped with berries and fruit

Prep Time20

Total Time5 20

Servings: 10 " tart

Author: Maria

In the bowl of a food processor, combine your chocolate sandwich cookies, melted dark chocolate, melted butter, and sea salt. Blend until the mixture becomes sandy and holds together when pressed.
28 cookies chocolate sandwich cookies, 50 grams dark chocolate, 4 Tablespoons butter, 1/2 teaspoon (0.5 teaspoon) sea salt
Press the mixture evenly across the bottom and up the sides of a 10-inch tart pan with a removable bottom. Use the bottom of a measuring cup to smooth it into an even layer.
Place the tart shell in the refrigerator for 1 to 2 hours to firm up.

Add the chopped chocolate and ground coffee to a heatproof bowl. Set aside while you prepare the cream mixture.
4 ounce (113.4 g) dark chocolate, 8 ounce (226.8 g) milk chocolate, 1/2 teaspoon (0.5 teaspoon) ground coffee
In a small saucepan, heat the heavy cream over medium heat until it just starts to bubble around the edges—don’t let it boil.
1 Cup (236.6 ml) heavy cream
Pour the hot cream over the chocolate and cover the bowl. Let it sit undisturbed for 4 to 5 minutes.
Stir gently with a wooden spoon or spatula until smooth. Add room-temperature butter, vanilla extract, and sea salt, and stir until fully incorporated.
4 Tablespoon 1/2 stick unsalted butter, room temperature, 1/2 teaspoon (0.5 teaspoon) vanilla extract, 1/2 teaspoon (0.5 teaspoon) sea salt
Pour the chocolate filling into the chilled tart crust. Smooth out the top with a spatula and refrigerate for at least 4 hours, or until set.

Place your chopped dark chocolate into a clean heatproof bowl.
130 grams dark chocolate
Heat the heavy whipping cream in a small saucepan over medium-low heat. Once it starts to gently simmer, remove from heat and pour over the chocolate.
1/2 Cup (118.3 ml) whipping cream
Let the mixture sit for 4 to 5 minutes before stirring. Stir until glossy and smooth.
Let it cool slightly, then pour ganache over the chilled tart filling in an even layer.
Top with berries, pomegranate seeds, or sugared cranberries. Refrigerate until serving.
1 cup (155 g) mixed berries

Add-ons & Substitutions

If you’re short on sandwich cookies, graham crackers or digestive biscuits can also be used for the tart crust.
Not a fan of berries? Try fresh figs, orange slices, or even a dusting of cocoa powder or flaky salt.
If you don’t have a tart pan with a removable bottom, use a flan tin or pie dish lined with parchment paper.

Press the tart crust firmly into the edges of your tart pan for a clean look and easy removal.
Use room temperature butter in the filling to prevent lumps and ensure a smooth texture.
Let each layer set completely before adding the next for clean, defined layers.
When pouring the hot cream, don’t rush—give the chocolate a few minutes to melt before stirring.
If the ganache splits or looks greasy, add a splash of warm cream and stir slowly until smooth again.
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.