Food

Dark Chocolate Tart With Sea Salt

Dark Chocolate Tart With Sea Salt

There’s nothing more satisfying than a bite of something chocolatey after a holiday meal. So, this month we’ll be sharing delicious chocolate recipes, starting with this tart from Sarah of From The Kitchen. With fudgy dark chocolate, flaky sea and a splash of whiskey, this recipe is a party, disguised as a dessert. Here’s how to make it…

Dark Chocolate Tart With Sea Salt
by Sarah Tuck of From The Kitchen

This is one of my all-time favorite tart recipes. Who doesn’t love dark rich chocolate? It makes the perfect end to a dinner with its show-stopper good looks. Serve this with a some softly whipped cream or a scoop or two of vanilla-bean ice cream and a short espresso. It’s magical!

Recipe: Dark Chocolate Tart With Sea Salt
Serves 8-10

You’ll need:

1 cup flour
3 tbsp dark cocoa powder
1/4 cup powdered sugar
1/2 cup (1 stick) chilled butter, chopped into cubes
1-2 tbsp ice water
Light cooking oil spray
1 3/4 cups dark chocolate, chopped into small chunks
14 oz whipping cream
3 1/2 tbsp whiskey
Sea salt for sprinkling

Combine flour, cocoa, sugar and butter in a food processor. Whiz to form “breadcrumbs.”

Add water and pulse until mixture starts to form clumps. Tip out onto a countertop and squash together, patting it into a mound.

Refrigerate for 15 minutes then roll out between two sheets of baking paper into a circle a few centimeters larger than a 10-inch tart pan. Spray tin with light cooking oil and gently remove top layer of baking paper and invert pastry into it.

Press in and trim edges. Refrigerate for 15 minutes while the oven preheats to 375F. Line the pastry with baking paper and place baking beans, rice or weights on top. (It will look similar to this.) Cook 12 minutes. Remove weights and paper and cook a further 10-12 minutes until lightly crisp. Cool in the tin. Heat cream in a pot until simmering (not boiling), remove from heat and add chocolate. Sit for a few minutes then whisk until smooth. If necessary, return to a very gentle heat for a minute to complete the melting.

Stir in whiskey and leave to cool for 15 minutes before pouring into pastry shell. I like to let my tart cool at room temperature over night, but it can be made on the same day and refrigerated. Remove from the fridge half an hour before serving and sprinkle with a little sea salt and serve as is or with some softly whipped cream.

Dark Chocolate Tart With Sea Salt

Thanks so much, Sarah!

P.S. More recipes, including chocolate pudding with salted caramel and dark chocolate popcorn with sea salt.

(Photos and recipe by Sarah Tuck. This series is edited by Stella Blackmon.)

  1. Cathy Purcell says...

    We made this for our Christmas lunch and it was a hit. I only wish we had had some peppermint ice cream to serve it with.

    We used heavy cream (not whipped). Sarah, could you clarify, is the cream just poured in or is it whipped first? I want to add this recipe to my online repertoire but would love a clarification.

  2. Cynthia Read says...

    This looks great. Would it freeze?

  3. Caitlin says...

    For those who found that the filling was too runny, it helps to bake it at 325 for 15 minutes after the filling is poured into the crust. I firmed it up in the freezer for 30 minutes once it cooled and it turned out great!

  4. Yush says...

    Mine turned out great! My friends and family really enjoyed it. I omitted the whiskey. For the whipping cream I used Trader Joe’s heavy cream.

    • Yaaaaay!!!!! :)

  5. Jennifer says...

    aaaaaaaaaaaaaaaahhhhhhh I got it. you are supposed to use Whipped whipping cream. If you just write whipping cream, it could mean the liquid whipping cream, not yet whipped. A language thing! Interesting that more Europeans misunderstood that part : )

    • Autumn says...

      But wouldn’t putting it over heat un-whip it? I’m still confused!

  6. Jessie says...

    Are you using unsweetened baker’s dark chocolate or just a regular dark chocolate bar? Thank you!

    • I used 72% cocoa dark chocolate :)

  7. Janae says...

    We’re having the same problem! The recipe turns out super runny! Any idea what the problem might be? It feels like you have to have a thickening agent.

    • Janae says...

      Are you supposed to whip it??

    • Hi Janae – I’m so sorry, I think there must be a difference in the cream – in New Zealand where I live we have one main standard cream which has a 38% fat content. It is difficult for me to recommend your equivalent – is there much of a difference between whipping cream and double cream? Sarah

  8. jenny says...

    We just made this and it is completely runny. As in, liquid. Not setting. We are in Europe if that makes a difference? Different type of cream? It is in freezer now but we feel a bit stumped!

    • Hi – I’m so sorry to hear that!!! Did you use whipping cream? Sarah

  9. Tania says...

    I used whipping cream, not heavy cream. Maybe that’s the trick.

    • I think your correct equivalent is heavy cream!?!

  10. Tania says...

    I also had the problem with the filling not setting. The crust was perfect, and delicious, but the filling was just a big ole gloopy runny mess even after refrigeration (followed by, in desperation, freezing). Not that it stopped me from eating it mind! In future I would use much less cream and maybe it would set? Would love to know what it is supposed to be like (mousse? or firmer?)

    • Hi – wow that is so strange – I have made this tart dozens of times and never had a problem…perhaps there is a difference in the cream? I am actually shooting a similar tart today for a New Zealand magazine and once again it is perfect. May I ask what type of cream you used? Sarah

  11. I thought I recognised the photos!! Love Sarah! yay for you guys discovering her and spreading her further on the world stage :)

    • Thanks Maria!!! :)

  12. Leanne says...

    This looks lovely. I made it this weekend and am not sure what went wrong. The crust was perfect, however, the filling did not set at all. It was very runny, more than a ganache, no chance of it ‘cutting’. After freezing it was somewhat solid, but melted into a liquid once it started to thaw. Is there a secret to get it to set like the image? Is it supposed to be like a fudge or a mousse?

    • Hi – wow that is so strange – I have made this tart dozens of times and never had a problem…perhaps there is a difference in the cream? I am actually shooting a similar tart today for a New Zealand magazine and once again it is perfect. May I ask what type of cream you used? Sarah

    • Leanne says...

      Hi Sarah, We used 10% cream – was the intention to use whipping cream?

  13. Yummy! Not only does this look good, but more importantly, it’s healthy. I am saving the recipe to try it out this weekend.

  14. This looks wonderful! And it would be so easy to adapt with a few things like crushed peppermints or bits of toffee or, stay with me here, some peanut butter. Yum!

  15. This looks and sounds absolutely delicious!

    Rachael xx.
    theteacozykitchen.blogspot.co.uk

  16. I’m presuming this would be a Scotch whisky, not a bourbon?

    • Yes indeed – but to be honest, I would recommend using what you like to drink :)

  17. this looks delicious, and lovely to see a kiwi cook on cup of jo!
    xx

  18. Thanks for including our ring cones in your gift guide :)

  19. Ah, my mouth is watering! As mentioned above, this would definitely be lovely with cardamom or berry, but I would enjoy it just as well like this! Thank you for the recipe.

    Alyssa at http://thewildcraftingwoman.weebly.com

  20. This looks so yummy. I always get discouraged when a recipe mentions using a food processor is mentioned. I do not own one. Blender? Will that work?

    • Brianna says...

      Probably. My blender came with a small food processor, but it also has a pulse option.

    • Jennifer says...

      Jane, it’s essentially a pastry crust. You could use a pastry fork or even a fork out of your silverware drawer to blend it together. Since it’s a tart crust, it doesn’t matter a whole lot whether the butter stays in little pebbles. You’ll be fine if you just go for it, using what you have. It will be worth it!

    • Christine says...

      Please do not try with a blender (unless some kind of super blender). Just use forks/fingers to make a crust dough. I often grate my butter to make it easier to get to the crumb stage. Happy pastry making!

  21. this looks amazing but sounds intimidating to make!

    • I promise it is really not as difficult as it might sound! :)

  22. This looks divine! What would you suggest as a non-alcoholic substitution for the whisky? I’m not against using alcohol, but we never keep any alcohol in the house so it seems a waste to buy some just for 1 recipe!

    Xoxo http://www.touchofcurl.com

    • Amy says...

      Also super interested in a non-alcoholic sub for the whiskey to suit my teetotaling family members. Maybe strong coffee? Any other ideas?

    • Brianna says...

      I’d be interested, too. I don’t drink (not against people who do), but don’t keep alcohol in the house.

    • Helena says...

      How about one of these: orange zest, cardamom or chili? Works great in regular chocolate truffles so should work here as well! I think the tarte would be great without additional flavoring as well though!

    • Leilani says...

      I was thinking I’d try it with a simple syrup – a little water + sugar + spice (cardamom! aniseed! lavender! chile powder!) instead of the whiskey, and make sure to get extra dark chocolate to compensate for the sugar? Bitters or cocktail syrups might be another place to look for alternative inspiration.

    • Luz says...

      Very intense espresso, or a kick of vanilla extract or orange extract– those would all be amazing, I’d think. If you do strong coffee, you might do well to get those instant/freeze dried coffee powders, to keep the chocolate from getting too watery. You can make almost a paste with the instant coffee.

  23. OMG, this looks heavenly!!! I wish had a slice NOW. I’ll be saving this recipe to make ASAP.

  24. Laura says...

    Yay, no more pumpkin! All hail chocolate! ;-)

    • Lena says...

      Happy birthday Brittany!

  25. Catherine says...

    Looks delicious! Do you think it would freeze well?

  26. MK says...

    Very important question- for those of you that bake with sea salt- what brand or kind do you use? I have “sea salt” that I use for cooking, but it is very fine (like regular table salt), and whenever I see pictures of recipes like this, the salt looks to be course. Also, my salt gets a little lost and I don’t get that sweet/salty flavor I’m looking for.
    What is the secret to baking with sea salt?

    • For baking and cooking I use traditional sea salt, but for toppings or accent flavors such as this I use pink himalayan salt which has a lower sodium content and (in my opinion) more potent flavor burst!

    • yes, get the bigger kind. you can find it at home goods – pink is pretty.

    • DC says...

      Maldon sea salt! It’s a little pricey, but it lasts forever. (And the flakes look beautiful.)

    • Helena says...

      Agree with above poster, Maldon sea salt is the only way to go! Beautiful flakes, not too thin and yet not too thick.

    • Luz says...

      A third vote for Maldon. It’s the best.

  27. Cynthia says...

    I could use a piece of this tart right now! I’ll have to try it sometime.

  28. Christine says...

    I made something like this for Thanksgiving. David Lebovitz’s chocolate dulce de leche tart. It has a layer of dulce de leche between the crust and the chocolate.

  29. HT says...

    Can you use dutch processed cocoa for this?

    PS – I love your site and your family. My friend saw you all in Brooklyn and wanted to say hi bc we feel like you’re our friend – but thought that might be creepy :( so we’ll creep from afar

    • Hi – yes Dutch cocoa is totally fine – it’s what I use too :)

  30. I’ve never been a dark chocolate fan, but this looks sooooo delicious!!!

  31. YUM! I think this might be the perfect recipe to try for New Years’ Eve!

  32. Lena says...

    I’ve been eating Lindt’s Dark Chocolate w/ Sea Salt obsessively lately so this sounds delicious!

    • Joanna Goddard says...

      omg lindt is so good!!!!

  33. Olma says...

    Yes Please Thank You More Please Thank You Yum

  34. Tis says...

    Divine! Can you sub a liqueur for the whiskey?

    • Joanna Goddard says...

      we’ll ask!

    • Yes definitely – whatever you fancy – other good suggestions would be coffee liqueur, or Frangelico, Cointreau, Galliano, sherry… :)

  35. I saw this photo and immediately pinned it before even reading a word :)