Dessert: France – Tarte ganache au chocolat noir et sel de mer (Dark Chocolate Ganache Tart with Sea Salt)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 28 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 1/4 cups (150 g) all-purpose flour
- 1/3 cup (40 g) powdered sugar (confectioners' sugar)
- 1/4 tsp (1.5 g) fine salt
- 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch cubes
- 1 large egg yolk
- 1 tbsp (15 ml) cold water, plus extra if needed
- 10 oz (285 g) dark chocolate (about 70% cocoa), finely chopped
- 1 cup (240 ml) heavy cream
- 2 tbsp (28 g) unsalted butter, at room temperature
- 1 tbsp (15 ml) light corn syrup or mild-flavored honey
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine sea salt (adjust to taste)
- Flaky sea salt, for finishing

Instructions

1. Make the crust: In a bowl or food processor combine 1 1/4 cups (150 g) flour, 1/3 cup (40 g) powdered sugar, and 1/4 tsp (1.5 g) fine salt. Add 1/2 cup (113 g) cold cubed butter and cut or pulse until mixture resembles coarse crumbs with pea-sized pieces.
2. Add 1 large egg yolk and 1 tbsp (15 ml) cold water; mix just until dough comes together. If dry, add up to 1 tsp (5 ml) more water. Do not overwork.
3. Form dough into a disk, wrap, and chill at least 30 minutes.
4. Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to about 1/8-inch (3 mm) thick and line a 9-inch (23 cm) tart pan with removable bottom. Trim excess and prick the bottom lightly with a fork.
5. Chill the lined tart shell in the pan for 15 minutes, then line with parchment and fill with pie weights or dried beans. Blind-bake for 15–18 minutes until edges are set.
6. Remove parchment and weights and bake 5–8 minutes more until golden and cooked through. Let shell cool completely in the pan on a wire rack.
7. Prepare ganache: Place 10 oz (285 g) finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1 cup (240 ml) heavy cream with 2 tbsp (28 g) unsalted butter and 1 tbsp (15 ml) corn syrup just until it begins to simmer at the edges (do not boil).
8. Pour the hot cream mixture over the chopped chocolate. Let sit 2–3 minutes, then stir gently from the center outward until smooth and glossy. Stir in 1 tsp (5 ml) vanilla extract and 1/4 tsp (1.5 g) fine sea salt; taste and adjust salt if desired.
9. Pour ganache into the cooled tart shell and smooth the top with an offset spatula. Tap the pan gently to remove air bubbles.
10. Let the tart cool to room temperature, then refrigerate at least 2 hours (longer yields a firmer set).
11. Just before serving, sprinkle a small pinch of flaky sea salt evenly over the surface. Remove tart from pan, slice, and serve chilled or at cool room temperature.