Salted Chocolate Tart

Name: Salted Chocolate Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 113 grams extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped; 227 grams extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped; 59 milliliters brewed coffee; 2 Tbsps light corn syrup; 5 larges egg yolks; 4 larges eggs; 296 milliliters all-purpose flour, plus more for rolling; 79 milliliters heavy whipping cream; 177 milliliters powdered sugar; 16 servings Maldon sea salt for sprinkling (see Notes); 79 milliliters sugar; 177 milliliters unsalted butter; 2 Tbsps unsalted butter, softened; 6 Tbsps unsalted butter, softened; 59 milliliters unsweetened cocoa powder (not Dutch-processed)

You can never have too many dessert recipes, so give Salted Chocolate Tart a try. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 27g of fat, and a total of 385 calories. This recipe serves 16. A mixture of eggs, cocoa powder, coffee, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

For the crust: In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until smooth. In a separate bowl, sift together flour and cocoa powder, then add to butter mixture and mix until combined.

Ingredients you will need

Cocoa Powder

Butter

Crust

All Purpose Flour

Sugar

Equipment you will use

Stand Mixer

Bowl

Add yolks and mix on low speed just until dough comes together. If small pieces remain, knead dough to blend them in. Form dough into a disk and wrap in plastic wrap. Chill for at least 1 hour and up to 3 days.

Ingredients you will need

Dough

Egg Yolk

Wrap

Equipment you will use

Plastic Wrap

Unwrap dough and set on a lightly floured work surface. With short strokes from center outward, roll into a 12-in. circle.

Ingredients you will need

Dough

Roll

Transfer dough to a 9 1/2-in tart pan and, using your thumb, press into sides and bottom corner. Trim dough flush with top edge. Line shell with parchment paper, completely fill with dried beans or pie weights, and chill at least 30 minutes. Meanwhile, preheat oven to 35

Ingredients you will need

Dried Beans

Dough

Equipment you will use

Baking Paper

Tart Form

Oven

Bake dough 10 minutes, then remove parchment and beans and return to oven until dough looks dry, about 5 minutes. Set on a rack to cool slightly.

Ingredients you will need

Beans

Dough

Equipment you will use

Oven

For the filling: Put chocolate in a medium-size heatproof bowl. In a medium saucepan, combine butter, sugar, and coffee and bring to a boil over medium heat.

Ingredients you will need

Chocolate

Butter

Coffee

Sugar

Equipment you will use

Sauce Pan

Bowl

Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.

Ingredients you will need

Chocolate

Egg

Equipment you will use

Whisk

Bowl

Pour warm filling into still-warm tart shell.

Bake until filling has risen slightly, appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.

Equipment you will use

Oven

For the glaze: Put chocolate and corn syrup in a medium bowl. In a microwave-safe container, heat cream to boiling; pour over chocolate.

Ingredients you will need

Corn Syrup

Chocolate

Cream

Glaze

Equipment you will use

Microwave

Bowl

Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming (if butter doesn't melt completely, microwave in 5-second intervals to warm slightly).

Ingredients you will need

Butter

Equipment you will use

Microwave

Pour glaze onto center of tart and use a small spatula to push glaze to edges.

Ingredients you will need

Glaze

Equipment you will use

Spatula