Dessert: United States – Texas – Smoked Chocolate Tart with Sea Salt

Serving Size: 8

Approximate Time

Prep 30 min

Cook 20 min

Additional 4 hrs

Total 4 hrs 50 min

Ingredients

- 1 1/4 cups (160 g) all-purpose flour
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/3 cup (40 g) powdered 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 (about 18 g)
- 1 tbsp (15 ml) ice water, plus more only if needed
- 10 oz (285 g) bittersweet chocolate (64–70% cacao), finely chopped
- 1 cup (240 ml) heavy cream
- 3 tbsp (45 g) unsalted butter, cut into pieces
- 1 tsp (5 ml) pure vanilla extract
- 1 tsp (2 g) instant espresso powder (optional)
- 1/4 tsp (1.5 g) smoked sea salt, plus extra for finishing
- Flaky sea salt (Maldon or similar), to taste, for finishing
- Hardwood chips (post oak, hickory, or oak) for cold-smoking (optional)
- Pie weights or dried beans and parchment for blind baking
- Butter or nonstick spray for the tart pan

Instructions

1. Make the crust: In a bowl whisk together flour, cocoa, powdered sugar, and fine salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Stir in the egg yolk and 1 tbsp ice water and gently mix until dough just comes together; add up to 1 tsp more water only if it’s dry. Flatten into a disk, wrap, and chill at least 30 minutes.
2. Prepare the shell: Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to a 11-inch (28 cm) circle and press into a 9-inch (23 cm) tart pan with removable bottom; trim excess and chill in the pan 15 minutes. Line the crust with parchment and fill with pie weights or dried beans.
3. Blind-bake: Bake the lined tart shell 15–18 minutes, remove parchment and weights, then bake 5–8 minutes more until set and edges are firm. Let cool slightly in the pan on a rack; leave oven on if you plan to use it for other steps.
4. (Optional) Cold-smoke the chocolate: If using a smoker, spread the chopped chocolate in a shallow metal pan and cold-smoke with hardwood chips for 20–45 minutes using a cold-smoke or very-low-temperature setting; do not melt the chocolate. If you don't have a smoker, omit this step and be sure to use the smoked sea salt in the ganache (next step) to add smoke character.
5. Make the ganache: Place the (smoked, if used) chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream just to a gentle simmer (do not boil). Pour hot cream over the chocolate and let sit 60 seconds, then whisk from center outward until smooth. Whisk in the butter pieces until glossy, then add vanilla, espresso powder (if using), and 1/4 tsp smoked sea salt; taste and adjust smoke/salt carefully.
6. Fill and set: Pour the ganache into the baked tart shell, smoothing the top. Let cool at room temperature 30–45 minutes, then transfer to the refrigerator to firm for at least 2 hours (preferably 4) or overnight.
7. (Optional) Cold-smoke the assembled tart: For a more defined smoke note, place the chilled, set tart in a cold-smoking chamber or smoker and expose it to smoke 10–25 minutes using hardwood chips, keeping chamber temperature below 90°F (32°C) to avoid softening the ganache. Alternatively, skip smoking and rely on the smoked sea salt finish.
8. Finish and serve: Remove tart from pan. Bring to near room temperature (15–20 minutes at room temp) before serving so ganache is silky. Sprinkle a few flakes of flaky sea salt and, if desired, a light dusting of additional smoked sea salt to taste. For clean slices, warm a knife under hot water, dry, and slice.
9. Storage: Refrigerate covered up to 3 days. Bring to room temperature before serving for best texture.