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The Dark and Salty Tart

The Dark and Salty Tart

Review Overview

ease of preparation and cooking
8
availability of ingredients
10
specialized cooking utensils required
9

Cheat Meal Approved!

The Dark and Salty Tart is hands down one of the best desserts I've made. The pastry crust accented with almonds and cocoa plays well with the rich chocolate and salted caramel. The caramel is salty when eaten alone but with the chocolate it balances perfectly.

 

The Dark and Salty Tart
 
Ingredients
  • Almond Chocolate Sweet Pastry
  • 1¼ cups flour
  • ¼ cup ground almonds
  • ¼ cup unsweetened cocoa powder
  • ¼ cup sugar
  • ¼ t salt
  • 1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
  • 1 t vanilla extract
  • 1 egg
  • 1-2 T ice water

  • Filling:
  • ¾ c. heavy whipping cream
  • ½ c. whole milk
  • 12 oz. bittersweet chocolate, chopped
  • 1 egg
  • 1 egg yolk

  • Salted caramel:
  • 1 c. granulated sugar
  • 6 tbsp. salted butter, room temperature
  • ½ c. heavy whipping cream, room temperature
  • 1 tsp. salt (I prefer non-iodized sea salt)
Instructions
  1. Make the pastry
  2. mix flour with ground almonds, cocoa powder, sugar and salt.
  3. Incorporate butter to the flour mixture, using a pastry blender
  4. Add the egg and vanilla extract
  5. Add water and incorporate
  6. wrap and rest dough overnight
  7. fit to pan and poke holes to prevent air bubbles
  8. cover with parchment and fill with pie weights
  9. Bake 15 minutes in a preheated 350 oven
  10. cool completely prior to filling.

  11. Make the Filling
  12. Heat the heavy cream and whole milk until the mixture boils
  13. Remove from the heat and stir in the chocolate until smooth.
  14. Whisk the eggs together
  15. Slowly pour about ¼ of the mixture into the eggs
  16. Slowly pour the mixture back into the pan, whisking to combine.
  17. Pour the filling into the tart and place in the oven at 325 for 25-30 minutes or until set.

  18. Make the caramel
  19. Heat the granulated sugar over medium heat, stirring constantly.
  20. The sugar will begin to form clumps and will eventually melt
  21. Once the sugar has melted completely and turned brown, add the butter.
  22. Continue stirring until the butter has completely melted,
  23. Add the cream. Boil for 1 minute then
  24. Remove from the heat and add the salt.
  25. Allow the caramel to cool along with for about 15 minutes.
  26. Pour the caramel over the tart, not on the crust.
  27. Place the tart into the refrigerator to chill for 2 hours.
Notes
Before serving garnish with flecks of sea salt.

 

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Review Overview

ease of preparation and cooking
8
availability of ingredients
10
specialized cooking utensils required
9

Cheat Meal Approved!

The Dark and Salty Tart is hands down one of the best desserts I've made. The pastry crust accented with almonds and cocoa plays well with the rich chocolate and salted caramel. The caramel is salty when eaten alone but with the chocolate it balances perfectly.

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