taking photographs of chocolate is possibly one of my favourite things to do (is that sad? lol), so i was quite excited to shoot this chocolate + sea salt tart. i may or may not have gotten a little carried away with the process shots, but what are you gonna do. a chocolate tart is a perfect year round dessert to make for any gathering because chocolate is ALWAYS in season. this smooth & silky tart is slightly on the richer side of things, but the hint of sea salt helps offset the rich & creamy dark chocolate flavour. if you wanted to whip this up within minutes, you could use store bought tart crust & just add the filling. however, this gorgeous matte grey porcelain tart pan from REVOL makes for such a gorgeous presentation.
REVOL is a french made porcelain company who makes everything handmade (literally everything.. the clay, the molds, the designs + the colours) & produces the highest quality bakeware, cookware & dinnerware. they want to make cooking easier & presentation beautiful. i love all the grey & white pieces they create because i can't turn away anything in those two tones. it is such a soft & pretty neutral colour. i hope you enjoy this sea salt chocolate tart as much as i did! for best results, serve it cold because the chocolate filling gets a bit soft at room temperature & makes slicing/serving a little more messy.
p.s. how cute is that cow creamer?! perfect for a country kitchen with open shelving.
ingredients
for the tart dough
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp. salt
- 1/2 cup unsalted butter, cold & cubed
- 1 egg yolk
- 2 tablespoons ice cold water
- 1 teaspoon pure vanilla extract
for the salted chocolate filling
- 1 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon + 1/4 teaspoon for sprinkles flaked sea salt
- 6 tablespoons unsalted butter, cold & cubed
- 200 grams high quality dark chocolate, roughly chopped
directions
for the tart dough
- preheat oven to 350 degrees.
- in a large mixing bowl add the flour, sugar & salt. stir.
- cut in the butter until a crumb like mixture is formed.
- in a separate bowl whisk together the egg yolk, water & vanilla. add to the dough & shape into a disk. if dough seems dry, add more water a tablespoon at a time.
- let dough chill for 30 minutes. roll out to desired thickness or press gently into the tart pan.
- bake for 15-20 minutes, using pie beads to stop crust from rising. if you do not have pie beads, use foil wrapped rice or dried beans. anything to help create weight in the center.
- remove from oven & let cool before you make the filling.
for the salted chocolate filling
- in a saucepan over medium heat add the heavy cream, sugar, vanilla & salt. stir occasionally & bring to a boil.
- immediately remove pan from heat & add the butter cubes + chopped chocolate. stir vigorously until the mixture is silky & smooth.
- pour into the pre-baked crust & place in fridge.
- chill tart for two hours to set. sprinkle with remaining sea salt & serve.
this post was created in partnership with REVOL USA. they create the most gorgeous porcelain bakeware in all my favouite matte white + grey tones. featured in this post are the tart pan | espresso mugs | cow creamer & salad/dessert plate. you can find REVOL on facebook, instagram & youtube. thank you for supporting the brands that allow me to do what i love most.
