Free shipping for orders of $150 or more
for the tart dough
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
1/2 cup unsalted butter, cold & cubed
1 egg yolk
2 tablespoons ice cold water
1 teaspoon pure vanilla extract
For the salted chocolate filling
1 1/2 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon + 1/4 teaspoon for sprinkles flaked sea salt
6 tablespoons unsalted butter, cold & cubed
200 grams high quality dark chocolate, roughly chopped
For the tart dough
preheat oven to 350 degrees.
in a large mixing bowl add the flour, sugar & salt. stir.
cut in the butter until a crumb like mixture is formed.
in a separate bowl whisk together the egg yolk, water & vanilla. add to the dough & shape into a disk. if dough seems dry, add more water a tablespoon at a time.
let dough chill for 30 minutes. roll out to desired thickness or press gently into the tart pan.
bake for 15-20 minutes, using pie beads to stop crust from rising. if you do not have pie beads, use foil wrapped rice or dried beans. anything to help create weight in the center.
remove from oven & let cool before you make the filling.
for the salted chocolate filling
in a saucepan over medium heat add the heavy cream, sugar, vanilla & salt. stir occasionally & bring to a boil.
immediately remove pan from heat & add the butter cubes + chopped chocolate. stir vigorously until the mixture is silky & smooth.
pour into the pre-baked crust & place in fridge.
chill tart for two hours to set. sprinkle with remaining sea salt & serve.
Recipe by Marce. See it here.