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Silky Smooth Chocolate Ganache Tart with Easy Homemade Sea Salt Crust

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A rich and silky chocolate ganache tart paired with a flaky, buttery sea salt crust. This easy-to-make dessert is perfect for any occasion, offering a perfect balance of sweet and salty flavors.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp flaky sea salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2–3 tbsp ice-cold water
  • 8 oz (225g) good-quality dark chocolate (at least 70% cacao), chopped
  • 3/4 cup (180ml) heavy cream
  • 2 tbsp (30g) unsalted butter, softened
  • 1 tsp vanilla extract
  • Pinch of flaky sea salt for sprinkling on top

Instructions

  1. Make the crust dough: In a food processor, pulse together the flour, sugar, and flaky sea salt. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs with pea-sized bits of butter. If you don’t have a food processor, use a pastry cutter or two forks to cut the butter into the flour. Add ice-cold water, one tablespoon at a time, pulsing or stirring after each addition until the dough just starts to come together. Don’t overwork it. Wrap the dough in plastic wrap and chil…
  2. Preheat oven to 350°F (175°C): After chilling, roll out the dough on a lightly floured surface to about 1/4 inch (6mm) thickness. Carefully transfer it to your tart pan and press into the edges. Trim excess dough and prick the base with a fork to prevent bubbling. Chill the crust again for 15 minutes to reduce shrinking during baking.
  3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 5-7 minutes until lightly golden. Let cool slightly.
  4. Prepare the ganache: Chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until just simmering (tiny bubbles around the edge, not boiling). Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then gently stir until fully smooth and glossy. Stir in softened butter and vanilla extract for extra silkiness.
  5. Assemble and chill: Pour the ganache into the warm crust, smoothing the top with a spatula. Sprinkle a pinch of flaky sea salt evenly over the surface. Refrigerate for at least 2 hours or until firmly set.
  6. Serve: Remove the tart from the pan, slice with a sharp knife dipped in hot water for clean cuts, and enjoy!

Notes

Avoid boiling the cream to prevent scorching. Use high-quality dark chocolate for best flavor and smoothness. Chill the crust before and after baking to prevent shrinking and sogginess. Use pie weights for blind baking to keep crust flat. For clean slices, dip knife in hot water and wipe between cuts. Ganache can be gently reheated over a double boiler if it separates or looks grainy.

Nutrition

Keywords: chocolate ganache tart, sea salt crust, easy chocolate tart, homemade dessert, flaky crust, silky ganache, chocolate dessert

Find it online: https://fuzzyforker.com/silky-smooth-chocolate-ganache-tart-recipe-easy-homemade-sea-salt-crust/