Silky Salted Dark Chocolate Tart Recipe: Easy No-Roll Crust with Luxurious Ganache
Imagine a dessert so elegant it looks straight from a Parisian patisserie, yet so simple you can whip it up with just one bowl and no rolling pin. This Salted Dark Chocolate Tart features a buttery press-in crust, a velvety baked chocolate custard, and a glossy chocolate glaze crowned with flaky sea salt—a perfect balance of rich, bittersweet, and salty flavors. Whether you’re hosting a dinner party or treating yourself, this tart delivers restaurant-quality sophistication with home-kitchen ease.
Prep Time:
15 minutes
Cook Time:
30 minutes
Calories:
~320 kcal per slice
ingredients
1. Can I use milk chocolate instead of dark?
No—dark chocolate (60–70% cocoa) ensures proper setting and balanced sweetness. Milk chocolate will make the filling too soft and sugary .
2. How do I prevent a grainy filling?
Temper the egg slowly with the chocolate mixture and avoid overbaking. The center should just wobble when removed from the oven.
3. Can I make this gluten-free?
Yes! Substitute gluten-free flour 1:1 in the crust and ensure your chocolate is gluten-free .
4. How long does it keep?
Store refrigerated for up to 3 days. Serve chilled or at room temperature .
5. Why is my crust crumbly?
Ensure the butter is cold and press the crust firmly into the pan. Chilling before baking helps.
Directions
1. Make the Press-In Crust
Preheat oven to 350°F (175°C).
In a bowl, combine flour, brown sugar, and salt. Rub in cold butter until the mixture resembles breadcrumbs.
Press evenly into a 9-inch tart pan (with removable bottom). Prick the base with a fork and bake for 10–15 minutes until golden. Cool on a wire rack.
2. Prepare the Chocolate Custard Filling
Heat cream and sugar in a saucepan until simmering. Pour over chopped chocolate, let sit for 1 minute, then whisk until smooth.
Whisk egg and salt in a bowl, then gradually stream in the chocolate mixture to temper.
Pour into the baked crust and bake for 10 minutes. Turn off the oven and let it rest inside for 10 more minutes (center should wobble slightly). Cool completely, then chill for 2+ hours.
3. Add the Glaze & Finish
Melt semisweet chocolate with hot water and butter until glossy. Pour over the chilled tart, tilting to coat evenly.
Sprinkle with flaky sea salt and let set for 30 minutes before slicing.
Frequently Asked Questions
1. Can I use milk chocolate instead of dark?
No—dark chocolate (60–70% cocoa) ensures proper setting and balanced sweetness. Milk chocolate will make the filling too soft and sugary.
2. How do I prevent a grainy filling?
Temper the egg slowly with the chocolate mixture and avoid overbaking. The center should just wobble when removed from the oven .
3. Can I make this gluten-free?
Yes! Substitute gluten-free flour 1:1 in the crust and ensure your chocolate is gluten-free .
4. How long does it keep?
Store refrigerated for up to 3 days. Serve chilled or at room temperature .
5. Why is my crust crumbly?
Ensure the butter is cold and press the crust firmly into the pan. Chilling before baking helps.
Tools You'll Need
9-inch tart pan (with removable base)
Mixing bowls
Saucepan
Whisk
Fine-mesh sieve (optional for glaze)
Tips
Use high-quality chocolate (70% cocoa for depth).
Don’t skip the salt—it enhances the chocolate’s richness.
Chill the tart thoroughly before glazing for clean slices.
For a shinier glaze, replace water with heavy cream.
Allergy Information
Contains: Dairy (butter, cream, chocolate), Gluten (flour), Eggs.
Substitutions: Use dairy-free butter/cream and gluten-free flour if needed.
Conclusion
This Salted Dark Chocolate Tart is a masterclass in minimal effort, maximum impact. The contrast of crisp crust, silky filling, and crackly glaze will have everyone asking, “Where did you buy this?”—only to be delightfully shocked it’s homemade.
Give it a try and share your results! Did you add orange zest to the glaze or swap in smoked salt for extra depth? Tag your creations—we’d love to see your twist on this timeless dessert. Happy baking!
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