Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (30 g) powdered sugar
- 1/4 tsp fine sea salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tsp ice water, as needed
- 10 oz (280 g) dark chocolate, 60–70 %, finely chopped
- 1 1/4 cups (300 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- Flaky sea salt + 2 tbsp cocoa nibs, for garnish
Do This
- 1. Make the dough: pulse flour, powdered sugar, and salt, then cut in cold butter. Mix in egg yolk and a little ice water just until it comes together.
- 2. Shape into a disk, chill 30 minutes, then roll out and fit into a 9-inch tart pan. Freeze 15 minutes.
- 3. Blind-bake at 350°F (175°C) for 18–22 minutes until lightly golden. Cool completely.
- 4. Place chopped dark chocolate in a heatproof bowl. Heat cream until steaming, then pour over chocolate. Let sit 2–3 minutes.
- 5. Whisk until smooth, then add butter, vanilla, and a pinch of salt. Stir until glossy.
- 6. Pour ganache into cooled crust. Chill at least 2 hours, until set but silky.
- 7. Just before serving, sprinkle with flaky sea salt and cocoa nibs. Slice with a hot knife and enjoy.
Why You’ll Love This Recipe
- Pure dark chocolate flavor in a silky, truffle-like ganache filling.
- A crisp, buttery tart shell that stays tender but never soggy.
- Elegant enough for a dinner party, simple enough for a confident home baker.
- Easy to customize with sea salt, cocoa nibs, berries, or caramel.
Grocery List
- Produce: Fresh berries and mint sprigs for serving (optional).
- Dairy: Unsalted butter, heavy cream, 1 large egg.
- Pantry: All-purpose flour, powdered sugar, granulated sugar (optional, for serving), dark chocolate (60–70%), vanilla extract, fine sea salt, flaky sea salt, cocoa nibs.
Full Ingredients
Buttery Sweet Tart Crust
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (30 g) powdered sugar
- 1/4 tsp fine sea salt
- 1/2 cup (113 g) unsalted butter, very cold, cut into small cubes
- 1 large egg yolk, cold
- 1–2 tsp ice water, as needed
Dark Chocolate Ganache Filling
- 10 oz (280 g) dark chocolate, 60–70% cocoa, finely chopped
- 1 1/4 cups (300 ml) heavy cream
- 2 tbsp (30 g) unsalted butter, at room temperature, cut into small pieces
- 1 tsp pure vanilla extract
- 1/8 tsp fine sea salt (a generous pinch)
Finishing & Garnish
- Flaky sea salt, to taste (about 1/2–1 tsp total)
- 2 tbsp cocoa nibs, for crunch
- Optional: fresh raspberries or sliced strawberries, and small mint sprigs for serving
Step-by-Step Instructions
Step 1: Make the tart dough
Add the flour, powdered sugar, and fine sea salt to a food processor. Pulse a few times to combine. Scatter in the cold butter cubes and pulse in short bursts until the mixture looks like coarse sand with some pea-sized bits of butter remaining. You can also do this by hand with a pastry cutter or your fingertips, working quickly so the butter stays cold.
Add the egg yolk and pulse again until the dough starts to clump. If it still looks dry and sandy, drizzle in 1 teaspoon of ice water and pulse a few times. Add up to 1 more teaspoon water only if needed. Stop as soon as the dough begins to hold together when pinched; you do not want it wet or sticky.
Turn the mixture out onto a clean surface and gently press it together into a ball, then flatten into a disk. Do not overwork; a few visible streaks of butter are good for flakiness.
Step 2: Chill, roll, and line the tart pan
Wrap the dough disk tightly in plastic wrap or parchment and refrigerate for at least 30 minutes (up to 24 hours). Chilling relaxes the gluten and firms the butter so the crust stays tender and does not shrink too much in the oven.
When ready to roll, lightly flour your work surface and rolling pin. Roll the chilled dough into a circle about 11–12 inches (28–30 cm) in diameter and about 1/8 inch (3 mm) thick. Rotate the dough often and add a light dusting of flour as needed to prevent sticking.
Loosely roll the dough around the rolling pin and unroll it over a 9-inch (23 cm) tart pan with a removable bottom. Gently ease the dough into the corners without stretching it. Press it firmly against the sides and bottom. Trim excess by rolling the pin over the top edge, or by cutting with a small knife. Patch any tears with scraps of dough.
Prick the base lightly all over with a fork. Place the lined pan in the freezer for 15–20 minutes while you preheat the oven to 350°F (175°C). This extra chill helps the crust keep its shape.
Step 3: Blind-bake the tart shell
Set the frozen tart shell on a baking sheet. Line the inside with crumpled parchment paper or foil, then fill with pie weights, dried beans, or uncooked rice, pressing them into the corners. This weight prevents the dough from puffing up.
Bake at 350°F (175°C) for 15 minutes. Carefully lift out the parchment and weights. Return the shell to the oven and bake for another 3–7 minutes, until the bottom looks dry and the edges are lightly golden. Total time should be about 18–22 minutes, depending on your oven.
Transfer the tart shell to a wire rack and let it cool completely in the pan. The crust must be fully cool before adding the ganache, or the filling can separate.
Step 4: Prepare the chocolate and heat the cream
While the crust cools, finely chop the dark chocolate and place it in a medium heatproof bowl. The smaller the pieces, the more smoothly they will melt into the cream.
In a small saucepan, heat the heavy cream over medium-low heat until it is steaming and just beginning to simmer around the edges. Do not let it boil vigorously. When you see small bubbles forming at the sides and a bit of steam rising, remove the pan from the heat.
Immediately pour the hot cream evenly over the chopped chocolate. Gently press the chocolate down with a spatula so it is submerged. Let it sit undisturbed for 2–3 minutes to soften.
Step 5: Make the silky ganache
After the chocolate has rested under the hot cream, start stirring gently from the center with a whisk or spatula, moving in small circles. At first it will look streaky, then gradually turn into a smooth, glossy pool. Take your time; within a minute or two you should have a thick, shiny ganache.
Add the room-temperature butter pieces, vanilla extract, and the pinch of fine sea salt. Stir until the butter is fully melted and incorporated and the ganache looks very smooth and velvety. If there are still a few unmelted bits of chocolate, you can place the bowl over a small pot of barely simmering water (a makeshift double boiler) and stir gently for 30–60 seconds, just until smooth. Do not overheat.
Step 6: Fill and chill the tart
Make sure your tart shell is fully cooled. If it has pulled away from the sides a bit, that is fine. Place the tart pan (still on the baking sheet) on a flat surface.
Pour the warm ganache into the crust, using a small offset spatula or the back of a spoon to nudge it into the edges and smooth the top. Tap the pan gently on the counter a few times to pop any air bubbles and level the surface.
Refrigerate the tart, uncovered, for at least 2 hours, or until the ganache is set but still soft and silky when sliced. For the cleanest slices, 3–4 hours of chilling is ideal. Once set, you can loosely cover the tart to prevent it from picking up fridge odors.
Step 7: Garnish and serve
When you are ready to serve, remove the tart from the refrigerator. Let it sit at room temperature for 15–20 minutes so the chocolate softens slightly and the flavors bloom.
Carefully release the outer ring of the tart pan, keeping the tart on the metal base. Sprinkle the top evenly with flaky sea salt and cocoa nibs. If using, arrange a few fresh raspberries or berry clusters along one side or in the center, and add a few tiny mint sprigs for color.
For neat slices, use a long, sharp knife dipped in hot water and wiped dry between cuts. Serve as is, or with a small spoonful of softly whipped cream or crème fraîche beside each slice.
Pro Tips
- Use good chocolate: Because this tart is all about the ganache, choose a dark chocolate you enjoy eating out of hand, ideally 60–70% cocoa for a balanced flavor.
- Keep the dough cold: Cold butter and proper chilling are the key to a tender, crisp crust that does not slump or shrink.
- Do not boil the cream hard: Overheated cream can cause the ganache to become greasy. Aim for just-steaming with tiny bubbles at the edges.
- Let it come to serving temperature: Ganache straight from the fridge can be firm and dull. A short rest at room temperature brings back the shine and a melt-in-your-mouth texture.
- Slice with a hot knife: Dip your knife in very hot water and wipe dry between cuts for bakery-style, perfectly clean slices.
Variations
- Salted caramel layer: Spread 1/2–3/4 cup of thick, room-temperature salted caramel sauce over the cooled crust before pouring in the ganache. Chill as directed. Spoon very small portions; it is rich.
- Espresso tarte au chocolat: Stir 1–2 tsp instant espresso powder into the hot cream before it touches the chocolate. This boosts the chocolate flavor and adds a subtle coffee note.
- Orange-scented tart: Add the finely grated zest of 1 orange to the ganache along with the vanilla, and garnish with thin curls of orange zest instead of (or in addition to) cocoa nibs.
Storage & Make-Ahead
This tart is an excellent make-ahead dessert. Once the ganache is fully set, cover the tart loosely with plastic wrap or place it in a cake box and refrigerate for up to 3 days. For the best texture, remove it from the refrigerator 15–30 minutes before serving so the filling softens slightly.
You can also bake the tart shell a day ahead. After it cools completely, wrap it well and store it at room temperature. Fill with ganache on the day you plan to serve. Leftover slices keep well in the fridge for 3–4 days. For longer storage, you can freeze the fully set tart (well wrapped) for up to 1 month; thaw overnight in the refrigerator, then let sit at room temperature for 20–30 minutes before serving. Note that the surface may lose a bit of its original gloss after freezing, but the flavor will still be lovely.
Nutrition (per serving)
Approximate values per serving (1/10 of tart): about 440 calories; 35 g fat; 34 g carbohydrates; 5 g protein; 3 g fiber; 21 g sugars; 220 mg sodium. These numbers are estimates and will vary based on the exact ingredients and garnishes you use.
