Chocolate Tart
Ingredients
For the Shortbread Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Ganache Filling:
- 8 ounces high-quality dark chocolate 60-70% cocoa, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, powdered sugar, and salt.
- Add softened butter and vanilla extract. Mix until the dough comes together.
- Press the dough evenly into a 9-inch tart pan with a removable bottom.
- Prick the bottom with a fork and bake for 15-20 minutes or until golden.
- Let it cool completely.
Make the Ganache Filling:
- In a saucepan, heat the heavy cream until it just begins to simmer.
- Place chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate.
- Let it sit for 2 minutes, then stir until smooth.
- Add butter, sea salt, and vanilla extract. Stir until fully incorporated.
Assemble the Tart:
- Pour the ganache into the cooled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 2 hours or until set.
Serve:
- Remove the tart from the pan.
- Slice and serve as is or with your favorite toppings.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- You can infuse the cream with flavors like orange zest or espresso before adding to the chocolate.
- Calories: 450
- Carbs: 30g
- Protein: 5g
- Fat: 35g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 200mg
- Fiber: 3g
- Sugar: 20g