Imagine the sheer bliss of cutting into a silky, decadent Salted Dark Chocolate Tart, every bite delivering the perfect contrast of bittersweet chocolate and a sprinkle of sea salt. This elegant dessert is as impressive as it is approachable, making it a knockout choice for both dinner parties and cozy nights in. The crisp cookie crust and luscious ganache filling come together effortlessly, creating a show-stopping treat that’s guaranteed to win over anyone who loves the magic of chocolate and salt together.
Ingredients You’ll Need
The beauty of this Salted Dark Chocolate Tart is in its simplicity: just a handful of quality ingredients create a dessert with extraordinary depth and flavor. Each one plays a vital role, whether it’s the deep, rich chocolate, the creamy filling, or the delicate flakes of sea salt that tie everything together.
- Chocolate cookie crumbs: These form the base, bringing a crunchy, chocolatey contrast to the creamy filling. Use Oreos (without the filling) for the best flavor and color.
- Unsalted butter (for crust): Melted butter binds the cookie crumbs and adds a rich, buttery undertone.
- Heavy cream: The backbone of the ganache, this creates the unbelievably smooth and velvety filling.
- Dark chocolate (60–70%): Choose a high-quality bar for intense flavor and a gorgeous, glossy finish.
- Unsalted butter (for filling): Softened butter enriches the ganache, giving it a supple texture and subtle sheen.
- Vanilla extract: Just a touch brings warmth and rounds out the chocolate’s flavor.
- Flaky sea salt: Don’t skip this! A sprinkle on top elevates each bite, balancing the sweetness and intensifying the chocolate.
How to Make Salted Dark Chocolate Tart
Step 1: Prepare the Chocolate Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs with the melted butter, stirring until every crumb is evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Take your time here—an even crust means every slice will hold together beautifully. Bake for 8 to 10 minutes, then let it cool completely before moving on.
Step 2: Make the Ganache Filling
While the crust cools, heat the heavy cream in a small saucepan over medium heat just until it starts to simmer—watch closely so it doesn’t boil. Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl. Let it sit for a minute or two to soften the chocolate, then gently stir until the mixture is smooth and shiny. Add the room-temperature butter and vanilla extract, stirring until everything is fully incorporated and the ganache is luscious and glossy.
Step 3: Fill and Chill
Pour the silky ganache into your cooled tart shell, smoothing the top with a spatula for that picture-perfect finish. Place the tart in the refrigerator and let it chill for at least 2 hours, or until the filling is completely set. This step is essential—the wait will be worth it!
Step 4: Add the Salted Finish
Once your Salted Dark Chocolate Tart is set, sprinkle the top generously with flaky sea salt. This finishing touch is what takes the tart from delicious to unforgettable, highlighting the deep cocoa notes and making the chocolate truly sing.
Step 5: Slice and Serve
To serve, use a sharp knife to cut clean slices, wiping the blade between cuts for the neatest presentation. Enjoy your tart chilled for a firm, truffle-like texture or let it sit at room temperature for a softer, more melt-in-your-mouth experience.
How to Serve Salted Dark Chocolate Tart
Garnishes
While the sea salt is non-negotiable, you can add a dollop of freshly whipped cream or scatter fresh raspberries on top for a pop of color and brightness. A dusting of cocoa powder or a few chocolate curls also add a touch of elegance without overpowering the star flavors.
Side Dishes
This rich tart pairs beautifully with something light and refreshing. Try serving it alongside a crisp green salad with citrus vinaigrette at a dinner party, or with a bowl of juicy berries to balance the intensity of the chocolate. A scoop of vanilla or raspberry sorbet is another lovely touch.
Creative Ways to Present
For an extra-special presentation, cut the tart into slim wedges and plate each slice with artistic drizzles of raspberry coulis or caramel sauce. Individual mini tarts are fantastic for parties, and you can even experiment with edible gold leaf for a truly luxe finish.
Make Ahead and Storage
Storing Leftovers
Simply cover your Salted Dark Chocolate Tart with plastic wrap or store slices in an airtight container in the refrigerator. The tart keeps beautifully for up to three days, making it a wonderful make-ahead dessert option for busy schedules.
Freezing
You can freeze the tart, whole or in slices, wrapped tightly in plastic and then foil. It will keep its luscious texture for up to a month. Let it thaw overnight in the refrigerator before serving for the best results.
Reheating
There’s no need to reheat this tart—its silky texture is best enjoyed cold or at cool room temperature. If you prefer a slightly softer filling, let it rest at room temp for 15–20 minutes before serving.
FAQs
Can I use milk chocolate instead of dark chocolate?
You can, but the tart will be much sweeter and less intense. For that signature Salted Dark Chocolate Tart flavor, stick with at least 60% cocoa content for depth and balance.
What’s the best way to get a smooth tart filling?
Chop your chocolate finely and be patient when stirring the ganache. Pour hot cream over the chocolate, let it sit to melt, then stir gently until silky. Avoid over-mixing, which can introduce air bubbles.
Can I make this gluten-free?
Absolutely! Just use gluten-free chocolate cookies for the crust, and the rest of the ingredients are naturally gluten-free, making this a great option for many dietary needs.
How far in advance can I prepare the tart?
You can make the Salted Dark Chocolate Tart up to two days ahead. Store it covered in the refrigerator and add the flaky sea salt just before serving for the best texture.
What’s the best way to slice the tart cleanly?
Use a sharp, thin-bladed knife, and wipe it with a warm, damp cloth between cuts. This ensures each slice looks as beautiful as it tastes!
Final Thoughts
If you’re searching for a dessert that always impresses but couldn’t be easier to pull off, the Salted Dark Chocolate Tart is your new secret weapon. Gather your favorite chocolate, a pinch of flaky salt, and give this recipe a try—you’ll be swooning over every bite and so will anyone lucky enough to share it with you!
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Salted Dark Chocolate Tart Recipe
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Salted Dark Chocolate Tart is a decadent and elegant dessert featuring a crisp chocolate cookie crust filled with a smooth, glossy dark chocolate ganache. Enhanced with a hint of vanilla and finished with a sprinkle of flaky sea salt, it offers a perfect balance of rich chocolate flavor and subtle saltiness. Ideal for special occasions or a luxurious treat, it is easy to prepare and sure to impress.
Ingredients
For the crust:
- 1 1/4 cups chocolate cookie crumbs (such as Oreo without filling)
- 1/4 cup unsalted butter, melted
For the filling:
- 1 cup heavy cream
- 8 oz dark chocolate (60–70%, finely chopped)
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- Flaky sea salt for topping
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom to form an even crust. Bake for 8–10 minutes, then remove from oven and allow the crust to cool completely.
- Make the filling: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; avoid boiling. Remove from heat and immediately pour the hot cream over the finely chopped dark chocolate placed in a heatproof bowl. Let the mixture sit undisturbed for 1–2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Add the room temperature butter and vanilla extract, stirring until fully incorporated and the texture is velvety.
- Assemble the tart: Pour the prepared chocolate ganache filling into the cooled tart shell. Use a spatula to smooth the top evenly. Place the tart in the refrigerator and chill for at least 2 hours to allow the filling to set firmly.
- Finish and serve: Once set, sprinkle flaky sea salt over the top of the tart just before serving to enhance the chocolate’s flavor. Slice the tart into 8 servings and serve chilled or at room temperature for best taste and texture.
Notes
- Use high-quality dark chocolate with 60-70% cocoa content for a rich, nuanced flavor.
- The tart can be made 1–2 days in advance and stored covered in the refrigerator to enhance its flavors.
- For an elegant presentation, add a dollop of whipped cream or garnish with fresh raspberries when serving.
- If you prefer a less intense chocolate flavor, consider using chocolate with slightly lower cocoa percentage.
- The flaky sea salt topping is essential to balance the sweetness and deepen the flavor complexity of the tart.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-Bake Filling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
