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Chocolate Ganache Tart With Sea Salt Flakes Recipe
Chocolate Ganache Cake With Sea Salt Flakes Recipe

Chocolate Ganache Tart With Sea Salt Flakes Recipe

by
Sweet with just a touch of saltiness, this is a must for special occasions. If not serving right away, keep this beautiful and decadent chocolate tart in the fridge and add the salt when you serve.
Prep Time:
Cook Time:
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Yield: 1 large tart or 6 mini tarts

Chocolate Ganache Tart With Sea Salt Flakes Recipe Instructions

Ingredients


Crust
  • 2 cups all purpose flour
  • ½ cup cocoa powder (bitter or bittersweet)
  • 1 cup confectioner’s sugar
  • ¼ tsp. salt
  • 1 ½ sticks of unsalted butter, cubed
  • 1 large egg yolk
  • 1-2 tbsp. chilled water 


Ganache
  • 7 oz. coverture chocolate, 60% or 70% cacao 
  • 1 cup whipping cream
  • 2 tbsp. White sugar
  • ¼ cup unsalted butter, cubed 
  • 2 tbsp. Whole milk, chilled
  • 2 tbsps. Maldon or Sea Salt flakes

Directions

  1. Preheat the oven to 350 F. 
  2. Prep your food processor with a kneading attachment. 
  3. Place the flour, cocoa powder, sugar, salt and butter in a food processor and pulse until the mix gets to the texture of fine meal.  
  4. Add the egg yolk and the chilled water (keep in the fridge until use), and process until the dough ball forms. 
  5. Transfer the dough to a flat surface. If needed, sprinkle the surface with cocoa powder so it won’t stick. Knead with your hands just until the dough is unified. 
  6. Roll out the dough to about ¼ inch thick. 
  7. Cover an 11-inch non-stick tart pan or 6 individual tart pans with the dough. Press the dough down on the edges then cut any extra overlapping dough with kitchen shears or a knife. 
  8. Let it rest in the fridge for about 30 minutes. 
  9. Blind bake the tart crust. Cover the tart with parchment paper (or aluminum foil) and fill with rice up to the very top. This will prevent the edges from falling down while baking.
  10. Bake 10 to 15, until dry and just golden. Remove from the oven, discard the paper and rice, and then bake for another 10 to 15 minutes. 
  11. Let it fully cool and remove from the pan. It should slide out easily. Set aside and get started on your ganache filling.
  12. Place the chocolate (in pistoles, chips or previously chopped) in a medium bowl and set aside. 
  13. In a medium pot, heat up the milk, sugar and cream until just boiling.
  14. Remove from the stove and pour into your bowl with chopped chocolate. Do not mix. Do not stir! Let it rest for about 2 minutes. 
  15. Using a metal whisk, vigorously whisk to incorporate all ingredients.
  16. Add the cubed butter, one cube at a time, mixing until butter is fully melted. The heat from the preparation will melt the butter. 
  17. Pour the ganache into the tart(s), up until the very edges. Do it while the mix still warm. Very gently tap the tart (or tartlets) against the countertop to get the air out and the mix to settle. 
  18. Let cool at room temperature, until fully set and ganache is hardened.  This will take about 2 hours. 
  19. Just before serving, sprinkle evenly with the salt flakes

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Recipe Questions And Answers

Q: What is couverture chocolate?
A: Couverture chocolate is a high quality chocolate that contains very high percentage of cocoa butter (at least 30%). The high ratio of cocoa butter produces a smooth chocolate that melts and tempers easily, and is silky and mellow on the tongue. Because of these properties, couverture chocolate is the preferred chocolate for tempering and enrobing candies.