Salted Chocolate Tart

I feel like I’ve been on a ridiculous sugar-binge lately. It seems that every time I turn around, I’m shoving something sweet down my gullet. This Salted Chocolate Tart is no exception–It’s sweet, salty richness in a cookie-like vanilla crust.

Salted Chocolate Tart - TramplingroseThe key for me is the richness of it. I say all the time that I could (and have) eat ganache with a spoon…The truth is, after about two bites, I get that sugar-overload stomachache. Indeed, there is something about “rich” heavy food that a little bit of it goes a long way. A few nights ago, I tried my hand at making a Croque Monsieur (I felt like doing something a little French, since my dad’s been researching the family tree, and has gotten back to potential relatives in 15th century France). Because he’ll eat just about anything with fried eggs on top, I made Jay Croque Mesdames. Neither one of us could really finish our sandwiches or potato wedges (I know, not exactly pommes frites, but still), and in fact, I went back for a salad afterwards, just to cut the heaviness from all that cheese and bechamel! Jay commented about how full he was, and I pointed out that that’s the key to French cuisine…Yes, there’s a lot of butter and cheese involved (sometimes), but you don’t need to stuff yourself to feel satisfied and full!

I was hoping the same would apply to this tart. It’s not huge, but small-enough slices will make it last.

Salted Chocolate Tart - TramplingroseSweet-and-salty perfection.

Salted Chocolate Tart - TramplingroseThis would also be delicious with some whipped cinnamon mascarpone cream. YUM! (But the sea salt is good too)

Yield: 8-10

Salted Chocolate Tart

Salted Chocolate Tart
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes


[b]For the Crust:[/b]

  • 1/2 C (1 stick) unsalted butter, melted
  • 3 Tbsp. sugar
  • 1 Tbsp. vanilla bean paste
  • 1/4 tsp. sea salt
  • 1 1/4 C all-purpose flour

[b]For the Ganache:[/b]

  • 8 oz. semi-sweet chocolate, chopped
  • 4 oz. bittersweet chocolate, chopped
  • 4 Tbsp. unsalted butter, cut into small cubes
  • 1 C heavy cream
  • 3 Tbsp. granulated sugar
  • 1/4 tsp. sea salt
  • Fleur de Sel, for decorating


Preheat the oven to 350 degrees F.

In a medium mixing bowl, combine the butter, sugar, vanilla bean paste, and salt. Whisk to combine. Stir in the flour just until the mixture comes together into a soft dough.

Press the dough into the bottom of a 9-inch pie pan (not deep dish) or a tart pan with removable bottom. Refrigerate for 30 minutes.

Prick all over the shell with a fork, then bake for 20-25 minutes or until golden brown. Cool completely.

Combine the chocolate pieces and the butter in a medium bowl and set aside.

In a small saucepan, combine the cream, sugar and sea salt. Bring to a simmer over medium-low heat, then pour over the chocolate and butter. Allow that to stand for 2 minutes, then stir until the chocolate and butter are melted and the ganache is glossy.

Pour the ganache into the tart shell and chill for at least 2 hours. Sprinkle with Fleur de Sel before serving.

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Tag it on Instagram using #tramplingroserecipes

The bambino ate most of the piece I used in the photos for this post…But I’m the one who ate the bulk of the tart. Which is okay. I’ve been trying to cut back on the sugar lately, and a small slice of this tart is plenty enough to satisfy my sweet tooth. Now, if I could just conquer my salt cravings…!

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