Baking & Pastry > Pies & Tarts > Shortcrust Pastry > Blind Baking Pie Crust

Decadent Chocolate Tart with Sea Salt

Indulge in this rich and decadent chocolate tart featuring a perfectly blind-baked shortcrust pastry and a sprinkle of sea salt to enhance the flavors.

Prep Time
20 minutes
Cook Time
5 minutes (for filling)
Servings
8
Ingredients
  • 1 recipe (see above) Blind Baked Shortcrust Pastry
  • 200 g Dark Chocolate (70% cacao)
  • 200 ml Heavy Cream
  • 30 g Unsalted Butter
  • 1/4 tsp Sea Salt Flakes

Preparing the Ganache

1. Finely chop the dark chocolate and place it in a heatproof bowl. <br>2. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil. <br>3. Pour the hot cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate. <br>4. Add the butter and whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.

Filling the Tart

1. Pour the chocolate ganache into the cooled, blind-baked shortcrust pastry. <br>2. Gently tap the tart on the counter to release any air bubbles and ensure the ganache is evenly distributed.

Chilling and Finishing

1. Refrigerate the tart for at least 2 hours, or until the ganache is firm and set. <br>2. Before serving, sprinkle the sea salt flakes evenly over the top of the chocolate ganache. <br>3. Slice and serve chilled.

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FAQ

  • Can I use milk chocolate instead of dark chocolate?

    While you can use milk chocolate, the tart will be significantly sweeter. Dark chocolate provides a richer, more balanced flavor.
  • Can I add any flavorings to the ganache?

    Yes, you can add a teaspoon of vanilla extract, a tablespoon of coffee liqueur, or a pinch of chili powder to the ganache for added flavor.
  • How long will the tart keep?

    The chocolate tart will keep in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent it from drying out.
  • My ganache is grainy. What did I do wrong?

    Grainy ganache is usually caused by overheating the cream or chocolate. Be sure to heat the cream gently and melt the chocolate slowly. If the ganache is grainy, try adding a tablespoon of warm milk and whisking vigorously to smooth it out.