Dessert: United States – Smoked Chocolate Tart with Sea Salt

Serving Size: 8

Approximate Time

Prep 25 min

Cook 20 min

Additional 4 hrs

Total 4 hrs 50 min

Ingredients

- 1 1/4 cups (150 g) all-purpose flour  
- 1/3 cup (35 g) Dutch-process cocoa powder  
- 1/3 cup (67 g) granulated sugar  
- 1/2 tsp (3 g) fine salt  
- 8 tbsp (1/2 cup / 113 g) unsalted butter, cold, cut into cubes  
- 1 large egg yolk  
- 1–2 tbsp (15–30 ml) ice water, as needed  
- 10 oz (285 g) bittersweet chocolate (60–70% cocoa), finely chopped  
- 1 cup (240 ml) heavy cream  
- 2 tbsp (30 g) unsalted butter, room temperature  
- 1 tbsp (15 ml) light corn syrup or honey (optional, for sheen)  
- 1 tsp (5 ml) vanilla extract  
- 1/8 tsp (approx. 1 g) fine salt (for ganache)  
- Flaky sea salt (for finishing)  
- Hardwood chips (oak or hickory), for cold-smoking (optional)

Instructions

1. Make the crust: In a bowl whisk together flour, cocoa, sugar, and 1/2 tsp fine salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.
2. Add egg yolk and 1 tablespoon ice water; toss until dough begins to hold. Add remaining tablespoon water only if needed. Press into a disk, wrap, and chill at least 30 minutes.
3. Prepare pan and blind-bake: Preheat oven to 350°F (175°C). Roll dough on a lightly floured surface and press into a 9-inch (23 cm) tart pan with removable bottom; trim excess. Chill 15 minutes. Line crust with parchment and fill with pie weights or dried beans.
4. Blind-bake crust: Bake 15 minutes, remove weights and parchment, then bake 8–10 minutes more until set. Cool slightly then transfer to a rack. Reduce oven to 325°F (160°C) if you prefer a slightly firmer shell during final set (optional).
5. Make ganache: Place chopped chocolate in a heatproof bowl. In a small saucepan, bring heavy cream just to a simmer (do not boil). Pour hot cream over chocolate and let sit 1 minute, then whisk gently until smooth. Whisk in 2 tbsp butter, corn syrup (if using), vanilla, and 1/8 tsp fine salt until glossy.
6. Assemble tart: If you want the most subtle smoke, proceed to step 7. For a deeper smoky hint, cold-smoke the chopped chocolate or the warm ganache briefly (see step 7 alternatives). Pour the ganache into the baked tart shell, smoothing the surface.
7. Cold-smoke (optional, two approaches):
   - Smoking the assembled tart: Cover the tart with an overturned metal mixing bowl or a cake dome. Use a smoking gun loaded with hardwood chips, insert hose under dome, and fill with smoke for 1–2 minutes; seal and let sit 5–10 minutes to absorb smoke. Repeat once if a stronger note is desired.
   - Smoking the chocolate/cream: Before combining, place the chopped chocolate or the cream briefly in a shallow dish inside a covered smoker or under a dome with a smoking gun and expose to smoke 1–3 minutes, then proceed to make ganache. This yields a more integrated smoky flavor.
8. Chill to set: Refrigerate tart until ganache is firm, at least 2 hours or up to overnight.
9. Finish and serve: Remove tart from pan, sprinkle surface lightly with flaky sea salt to taste, and slice with a warm, dry knife (wipe between cuts for clean slices).
10. Storage: Keep refrigerated, covered, up to 4 days. Bring to cool room temperature (15–20 minutes) before serving to soften ganache slightly and reveal smoky aromas.