INGREDIENTS
Salted Dark Chocolate Tart
For the filling:
- 8 ounces bittersweet chocolate, finely chopped
- 4 ounces semisweet chocolate, finely chopped
- 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
For the crust:
- 8 tablespoons unsalted butter (1 stick), melted
- 3 tablespoons granulated sugar
- 1 vanilla bean, halved, seeds scraped, bean reserved
- 1/4 teaspoon fine salt
- 1 1/4 cups all-purpose flour
INSTRUCTIONS
For the crust:
Heat the oven to 350°F and arrange a rack in the middle.
Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and cool completely on a wire rack.
For the filling:
Place chocolate and butter in a medium bowl; set aside.
Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours.
Recipe source: http://www.chow.com/recipes/14104-chocolate-ganache-tart
Only for the recipe and instructions for the chocolate tart pie was followed. The cherry-vodka sauce was ignored.
For a fruitier version of a dark chocolate tart, see here.
