Sea Salt Chocolate Ganache Tart Recipe

Sea Salt Chocolate Ganache Tart Recipe

• 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

• 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

1. Heat 350°F.
2. In a food processor with a kneading attachment, place the flour, cocoa powder, sugar, salt and butter pulse until the mix gets to the texture of fine meal.
3. Add egg yolk and water and process until the dough ball forms.
4. Over a flat surface - sprinkled with cocoa powder if needed - knead the dough ball with your hands until unified, then roll it out to about 1/4 inch thick.
5. Cover an 11-inch tart pan or 6 individual pans with the dough. Press the dough down on the edges, then cut any extra overlapping dough. Take to the fridge for about 30 minutes.
6. Cover the tart with parchment paper and fill with rice up to the very top. This will prevent the edges from falling down while baking and bake 10 to 15, until dry and just golden. Discard the paper and rice and bake for another 10 to 15 minutes.
7. Cool and remove from the pan and reserve.
8. Place the chocolate chips or pieces in a medium bowl and reserve.
9. In a medium pot, heat up the milk, sugar and cream until just boiling.
10. Remove from the stove and pour into your bowl with chopped chocolate. Do not stir! Let it rest for about 2 minutes.
11. Whisk vigorously to incorporate all ingredients.
12. While the ganache is still warm pour it into the tart(s), up until the very edges. Very gently tap the tart to get the air out and the mix to settle.
13. Let cool at room temperature, until fully set and is hardened (2 hours)
14. Just before serving, sprinkle evenly with the salt flakes