Salted Dark Chocolate Tart

A tart encasing a decadent dark chocolate ganache with an addition of salt to magically bring out the sweetness

Dark Chocolate has never been my go to type of chocolate, mainly because the inner child in me has never enjoyed the bitter aftertaste. However, as a baker, I have found that the fruity astingency of a dark chocolate bar has an inexplicable allure. It is strange to think that the addition of salt adds to this recipe's sweetness, but then again you can try it to believe it! I hope this little morsel of goodness satisfies your sweet tooth!!

Pie Crust

Ingredients

2 cups of plain flour
2 sticks of cold butter

3/4 teaspoon salt

1 egg

4 tablespoon ice water

Chocolate Ganache
Ingredients
300 ml double cream
2 teaspoon sugar
50g unsalted butter
200g dark chocolate
50ml whole milk

Method

      1)  Pulse together the flour, sugar, salt and cold butter, until the mixture resembles fine sand. Carefully add ice cold water until the mixture forms a ball. 
      2) After chilling the pastry, roll it out to about a pound coins thickness and use it to line a 23cm tart tin.
      3) Preheat the oven to 180 degrees celsius. Cover with baking paper, fill with dried beans and blind bake for 15 minutes. Remove the beans and bake again for 15 minutes until golden.
      4) Put the cream, sugar and salt in a pan and slowly bring it to the boil. Keep your eye on this mixture and remove as soon as it boils up. Take it off the heat and add the butter and chocolate. Stir until this is blended.
      5) Once cooled, stir in the milk and pour into the pastry.
      6) Let this rest at room temperature for 2 hours.
      7) When ready to serve, sprinkle with salt flakes and chocolate buttons.

Lots of Love,
Kaya xo