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
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.
Thanks so much, Sarah!