Bittersweet Chocolate Ganache Tart with Sea Salt

By danyell923

Ingredients

• For the Crust
• 8 Tbsp unsalted butter, cool room temperature
• 1/4 cup sugar
• 1 egg yolk
• pinch of kosher salt
• 1 1/4 cups unbleached flour
• Ganache Filling
• 10 oz bittersweet chocolate, (excellent quality) cut into small pieces
• 1 1/4 cup heavy cream
• 1/2 tsp fleur de sel

Details

Servings 1
Adapted from chandon.com

Preparation

Step 1

Chocolatey with just a touch of salty, our chocolate ganache tart will add a little spice to your next romantic meal. Serve it at dinner for two or share it with more; you simply can’t go wrong with this decadent treat, especially if it’s paired with Chandon Rosé,

Preheat oven to 350°F.  Position a rack in the center of the oven.

Cream the butter and sugar in a mixer until completely smooth. Add the egg yolk and mix until completely incorporated. Stop the mixer and scrape down the sides of the mixing bowl. Add the salt and flour. Mix just until the dough comes together and starts to move away from the sides of the bowl. Turn the dough out onto a floured surface and lightly knead it into a disc about 6 inches in diameter. Wrap the dough in plastic wrap and place in the freezer for 15 minutes.

Roll the dough out on a floured surface into an 11-inch round. Transfer the dough into a 9-inch tart pan with removeable bottom. Gently fit the dough into the pan, trimming off any overhang. Pierce the bottom of the tart shell all over with a fork. Place the tart shell in the freezer for 20 minutes.

Place the chocolate in a medium-sized metal or glass bowl.

Place the cream in a small saucepan over medium heat. Bring it just to a simmer, then immediately pour over the chocolate. Let sit for 30 seconds. Stir together very gently, just until the chocolate melts and the mixture is completely smooth.

Pour the filling through a strainer into the prepared tart shell, shaking gently to even out the surface, if needed. Refrigerate for 3-4 hours or until set.