Chocolate Tart with Sea Salt Recipe
If you are on the lookout for a dessert that feels like pure luxury but doesn’t demand hours of fuss, this Chocolate Tart with Sea Salt is your new best friend in the kitchen. Picture a crisp, golden crust cradling a rich, velvety dark chocolate ganache that’s both silky and intense, finished off with bright, flaky sea salt that makes every bite explode with flavor. It’s a French-inspired masterpiece that’s deceptively simple yet completely irresistible—a dessert that invites you to savor the magic in every forkful.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a flawless Chocolate Tart with Sea Salt. Each component plays a vital role: the tart crust provides the perfect crunchy foundation, dark chocolate delivers blissful depth, cream brings luscious smoothness, butter adds silkiness, and sea salt awakens the flavors with a little surprise crunch.
- Tart crust: A pre-made or homemade crisp base that supports but never overpowers the ganache.
- 200 g dark chocolate: Choose good-quality chocolate with at least 60% cocoa for an intense, rich flavor.
- 1 cup cream (240 ml): Heavy cream gives the ganache its signature smooth and creamy texture.
- 1 tbsp butter: Adds a subtle shine and richness to the chocolate filling.
- Sea salt for garnish: A sprinkle of flaky sea salt brightens the chocolate and adds a sophisticated contrast.
How to Make Chocolate Tart with Sea Salt
Step 1: Prepare and bake the tart crust
Start by preheating your oven and baking your tart crust until it’s golden and firm. This crunchy, buttery shell is the anchor for your luscious ganache, so make sure it’s perfectly baked to hold the filling without becoming soggy.
Step 2: Melt chocolate with cream and butter
Gently warm the cream until it almost simmers, then pour it over chopped dark chocolate in a bowl. Let it sit for a minute to soften before stirring it until smooth and glossy. Stir in the butter at the end for extra silkiness and that irresistible shine that makes the ganache look as good as it tastes.
Step 3: Pour ganache into crust and chill
Carefully pour the warm chocolate mixture into the baked tart shell, smoothing it with a spatula. Place the tart in the refrigerator and allow it to chill for at least two hours until the ganache is fully set and firm enough to slice.
Step 4: Sprinkle sea salt before serving
Just before serving, sprinkle a fine layer of flaky sea salt over the top. This final flourish lifts the deep richness of the chocolate, giving every bite a delightful balance of sweet and savory that surprises the palate.
How to Serve Chocolate Tart with Sea Salt
Garnishes
A simple dusting of powdered sugar or a few fresh berries can add a lovely visual contrast and a hint of freshness that complements the rich ganache. For a festive touch, a sprig of fresh mint or edible flowers elevates the presentation beautifully.
Side Dishes
This tart pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream to add creaminess and temper the chocolate’s intensity. A small glass of dessert wine or robust coffee also elevates the experience, making each bite feel like a celebration.
Creative Ways to Present
Try serving individual mini tarts for a charming party platter or drizzle the tart with a caramel or raspberry sauce before adding sea salt to create an artistic look. You can even arrange the tart slices on a wooden board with assorted nuts and fruits for a rustic dessert display.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Tart with Sea Salt refrigerated in an airtight container to maintain freshness. It will stay perfectly delicious for up to three days, allowing you to enjoy the silky chocolate dessert even after the initial serving.
Freezing
While freezing is possible, it’s best to avoid it if you want to preserve the ganache’s silky texture. If you must freeze, wrap the tart tightly in plastic wrap and foil, and thaw slowly in the refrigerator to prevent condensation from affecting the crust’s crunch.
Reheating
Since this tart is meant to be enjoyed chilled, reheating is generally not recommended. However, if you prefer it slightly warmer, let it sit at room temperature for 20 minutes before serving so the ganache softens gently but remains firm.
FAQs
Can I use a homemade tart crust for this recipe?
Absolutely! A homemade crust made from scratch using butter, flour, and a bit of sugar will work wonderfully and lets you customize the flavor and texture to your liking.
What type of chocolate is best for the ganache?
Choose high-quality dark chocolate with about 60% to 70% cocoa content. It balances bittersweet flavor with smooth richness, creating the perfect ganache base.
Is there a substitute for sea salt if I don’t have any?
While sea salt’s flaky texture offers the perfect contrast, you can use fleur de sel or a fine kosher salt as alternatives, though the texture and presentation might slightly differ.
How long does the tart take to set in the refrigerator?
Typically, chilling for at least two hours is sufficient for the ganache to firm up completely, but leaving it longer won’t hurt and can make slicing easier.
Can this tart be made ahead for a party?
Definitely! This tart is a fantastic make-ahead dessert. Prepare it a day or two in advance, keep chilled, and sprinkle sea salt just before serving to keep that fresh burst of flavor.
Final Thoughts
This Chocolate Tart with Sea Salt is one of those rare desserts that feels effortlessly elegant while tasting absolutely divine. It’s rich without being heavy, simple yet impressively refined—guaranteed to wow your family and friends. Give it a try soon; I promise it will become a beloved staple in your dessert repertoire!
