Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.25 cup (25g) High-quality Dutch-processed cocoa powder
  • 0.5 cup (60g) Powdered sugar
  • 0.25 tsp Fine sea salt
  • 0.75 cup (170g) Unsalted butter, cold and cubed
  • 1 Large egg yolk
  • 1 tbsp Heavy cream
  • 12 oz (340g) Bittersweet chocolate (60% to 70% cacao), finely chopped
  • 1.25 cups (300ml) Heavy whipping cream (minimum 36% fat)
  • 2 tbsp (28g) Unsalted butter, room temperature
  • 1 tsp Vanilla bean paste
  • 0.25 tsp Maldon flaky salt

Instructions:

  1. Pulse the dry base. In your food processor, combine 1.5 cups all purpose flour, 0.25 cup cocoa powder, 0.5 cup powdered sugar, and 0.25 tsp sea salt. Note: Pulsing first ensures the cocoa is distributed so you don't get dark streaks.
  2. Cut in the fat. Add 0.75 cup cold, cubed butter. Pulse 10-12 times until the mixture looks like coarse sand with pea sized bits.
  3. Bind the dough. Add the egg yolk and 1 tbsp heavy cream. Pulse just until the dough begins to clump. Note: Stop immediately once it clumps to avoid developing too much gluten.
  4. Chill and press. Form the dough into a disk, wrap in plastic, and chill for 30 minutes. Press it firmly into your 9 inch tart pan, ensuring the sides are even.
  5. Blind bake the shell. Line the crust with parchment and pie weights. Bake at 350°F (175°C) for 15 minutes, remove weights, and bake 5 more minutes until the surface looks dry and matte.
  6. Prep the chocolate. Place 12 oz finely chopped chocolate in a glass bowl. Heat 1.25 cups heavy cream in a saucepan until tiny bubbles form around the edges.
  7. Create the emulsion. Pour the hot cream over the chocolate. Let it sit for 2 minutes, then stir slowly with a spatula from the center outward until the mixture becomes glossy and dark.
  8. Finish the shine. Gently stir in 2 tbsp room temperature butter and 1 tsp vanilla bean paste.
  9. The final pour. Pour the ganache into the cooled tart shell. Tap the pan gently on the counter to release any trapped air bubbles.
  10. Set the tart. Chill in the fridge for at least 4 hours. Wait until the center is firm to the touch before garnishing with Maldon salt and slicing. Chocolate Mousse Cake: Bake in 4 Hours 25 Minutes — Discover the ultimate Chocolate Mousse Cake recipe, featuring a moist sponge ...Fudgy Football Brownie Your Ultimate Game Day Dessert with Chocolate Frosting in 20 Minutes — Master Fudgy Football Brownie Your Ultimate Game Day Dessert with Chocolate F...Chocolate Blossom Cookies Ready in 30 Min: Crispy Baked — Discover the ultimate Chocolate Blossom Cookies recipe for fudgy, cocoa-inten... $img_2$