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Monday, June 18, 2012

Salted Dark Chocolate Tart

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It's back. In full force. The sweet tooth has returned. I'd wager that that was quite possibly the shortest lived sweets hiatus ever. I think it really just took something out-of-this-world delicious to kick it back into high gear. And this tart? Well, it was exactly that.

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 I tend to get in a bit of a rut with what I post on here. As you might have noticed (and if you haven't, I apologize for pointing it out), there are quite a few cookie recipes on here. I'm less inclined to whip up a cake than a batch of cookies. Maybe that's because I feel a little less guilty indulging in a few cookies than in a slice or two of cake. Ice cream rarely makes its way onto this blog namely because I don't have an ice cream maker at school. Because, if I did, I think you would probably see a lot more of it.

And as for pies, I just find them kind of fussy. Tarts and galettes are more my style, but I rarely have occasion to serve them, so I kind of feel there isn't much point in making them. The making of this tart, however, may just be a watershed event. This tart is so tasty, so irresistible that it might have to make its way into my regular repertoire. But, for the sake of those new jeans I just got, let's hope not.

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  Salted Dark Chocolate Tart
Makes 1 tart
Adapted from Food Republic


For the crust:

1 3/4 cups all-purpose flour
3 tablespoons cocoa powder, plus extra for dusting work surface

12 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1/3 cup granulated sugar
2 egg yolks

For the filling:
7 ounces dark chocolate, roughly chopped
1 cup brown sugar, tightly packed
3/4 cup heavy cream
1-2 tablespoons flaky sea salt

Sea salt, to finish

To make the crust: In a small bowl, whisk together flour and cocoa powder. In the bowl of a food processor, pulse butter and sugar until mixture is in small, pea-sized lumps. Add yolks and pulse to combine. Slowly add flour mixture and pulse to incorporate. Wrap pastry in plastic and refrigerate for 1 hour. Preheat oven to 350. Sprinkle work surface with cocoa powder. Roll out pastry until about 2 inches bigger than a 10-inch tart pan. Roll pastry onto rolling pin and drape over tart pan. Press into pan and trim off excess. Refrigerate for 15 minutes to relax pastry. Line pastry with parchment paper that has been scrunched. Fill pan with pie weights or dried beans. Bake for 20 minutes. Lift out weights or beans and bake another 5-8 minutes, until shell is dry. Let cool.

To make the filling: Put chocolate, brown sugar, heavy cream, and salt into a large, heat-proof bowl. Place over a pan of simmering water and stir until melted and glossy. Pour into cooled, baked crust. Sprinkle sea salt over top of tart. Refrigerate for 2 hours, until set.

1 comment:

  1. Let me just say that my tummy rumbled while reading this recipe! Your photos are beautiful!! I can't wait to make this tart!! I am the only one in my family of four that likes dark chocolate! Bummer!;)
    Have a great week
    Lisa

    ReplyDelete