Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice water
  • 10 ounces (283g) good quality dark chocolate (70% cocoa or higher), finely chopped
  • 1 cup (237ml) heavy cream
  • 2 tablespoons (28g) unsalted butter
  • 1 tablespoon light corn syrup
  • Pinch of sea salt

Instructions:

  1. Combine flour, butter, sugar, and salt in a food processor or by hand until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until the dough just comes together.
  3. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  4. On a lightly floured surface, roll out the dough to a 12-inch circle.
  5. Carefully transfer the dough to the tart pan and press into the bottom and up the sides.
  6. Prick the bottom of the crust with a fork.
  7. Line the crust with parchment paper and fill with pie weights or dried beans.
  8. Bake at 375°F (190°C) for 15 minutes.
  9. Remove the parchment paper and weights and bake for another 10-15 minutes, or until the crust is golden brown.
  10. Let the crust cool completely.
  11. Place the chopped chocolate in a heatproof bowl.
  12. In a saucepan, heat the heavy cream, butter, and corn syrup until simmering.
  13. Pour the hot cream mixture over the chocolate and let it sit for 1 minute.
  14. Whisk gently until smooth and glossy.
  15. Stir in a pinch of sea salt.
  16. Pour the ganache filling into the cooled crust.
  17. Let the tart chill in the refrigerator for at least 2 hours, or until the filling is set.
  18. Remove the tart from the refrigerator about 15-20 minutes before serving.
  19. Slice and serve! Enjoy this delicious chocolate tart recipe.