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Tasty Thursday – Bittersweet Chocolate Sea Salt Tart

I made this for my love for Valentine’s Day and was shocked by the response. Matt told me this was his favorite dessert I have ever made!!! I will cherish that compliment forever.

This is another one from The Newlywed Cookbook by Sarah Copeland. I can’t get over my obsession with this book! The recipe can also be found on her blog, Edible Living. Thanks Sarah!

Bittersweet Chocolate Tart with Smoked Sea Salt
Serves 12

Crust Ingredients
1/2 cup unsalted butter, melted
3 tbsp sugar
1/2 tsp pure vanilla extract
Pinch of fine sea salt
1 cup all-purpose flour
Filling Ingredients
1/2 cup heavy cream
1/2 cup whole milk
2 tbsp sugar
Pinch of fine sea salt
7 oz high-quality bittersweet chocolate chips
1 large egg, beaten
Pinch of fine sea salt

Preheat the oven to 350?F.

Make the crust: Whisk together the melted butter, sugar, vanilla, and salt. Add the flour and stir until it feels like damp sand. Press the dough evenly along the bottom and up the sides of an 9-in round fluted tart pan with a removable bottom {which makes it much easier to remove the tart in one piece. If you don’t have a tart pan/flan tin, you can make this tart in a springform pan; press the dough evenly across the bottom and only about 1 1/4 to 1 1/2 in/3 to 4 cm up the side of the pan}. Use wax/greaseproof paper or buttered fingers to even out and press the dough tightly into the corners. Prick the crust all over with a fork and chill in the fridge until ready to bake, about 30 minutes.
Set the pan on a baking sheet/tray and bake until the crust is golden brown, about 25 minutes.

Make the filling: While the crust bakes, bring the cream, milk, sugar, and salt to a simmer in a medium saucepan over low heat. Remove from the heat and add the chocolate. Let it sit for about 2 minutes, without stirring. Starting in the middle of the pan, whisk together until the chocolate is evenly melted and the mixture a smooth and a shiny dark brown.

Whisk the beaten egg into the chocolate filling and pour the filling directly into the hot crust. Decrease the oven to 300? F and return the tart to the oven. Bake until the filling is set, but still a little wiggly in the center, about 12 to 15 minutes (temperatures vary from oven to oven, so the visual clue is more important than time}. Set your timer for 12 minutes. If it looks mostly set at that point, test it by opening the oven door a crack and carefully jiggle the tart pan/flan tin with the edge of your oven mitt. Only the center third should wobble. If it wobbles all the way to the edge, close the door quickly and continue baking about 2 to 3 minutes more.

Remove and cool the tart completely on a rack at room temperature. Just before the tart cools and sets completely, sprinkle a few large flakes of smoked salt on the surface, or leave plain.

Remove the tart from the pan sides and carefully transfer to a platter before serving. Let it cool just until it slices easily.

I served this with homemade whipped cream, a la Matt, and it was the perfect compliment of sweetness to the bitter tart. DIVINE!


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