I love chocolate, possibly way too much. This chocolate tart has been a hit with my family. both the crust and the filling are chocolatey and declivous. This tart is incredibly quick and easy to make.
What you need:
For the crust:
1 1/4 c. all-purpose flour
1/2 c. granulated sugar
1/4 c. unsweetened cocoa powder
1 tsp. kosher salt
1/2 c. (1 stick) butter, melted
For the filling:
9 oz. semi-sweet chocolate, roughly chopped
1/3 c. heavy cream
1/4 c. sour cream, room temperature
1/2 tsp. kosher salt
Flaky sea salt, for garnish
Whipped cream, for serving
How to make it:
Preheat oven to 350°. In a large bowl, whisk together flour, sugar, cocoa powder, and salt. Add melted butter and mix until just combined. Press dough into a 10” tart pan with a removable bottom, being sure to go all the way up the sides. Dock bottom of crust with a fork.
Bake crust until firm to the touch, but still shiny, 12 to 15 minutes. Let cool completely.
Place chocolate in a heat proof bowl. In a small pot over medium heat, heat heavy cream until simmering. Pour hot cream over chocolate and let sit 1 to 2 minutes. Add sour cream and salt and whisk until completely smooth.
Pour ganache over cooled crust and smooth with an offset spatula. Top with flaky sea salt. Refrigerate until filling is set, at least 1 hour.
Serve with whipped cream, if desired.
