Gluten Free Chocolate Ganache Tart with Sea Salt

Total time2 hr 35 min

Prep time20 min

Cook time15 min

Gluten Free Chocolate Ganache Tart with Sea Salt

Deep, glossy dark chocolate ganache fills a crisp, buttery-tender tart shell, finished with a scatter of flaky sea salt that plays beautifully against the bittersweet chocolate. The crust bakes up golden and sturdy enough to hold clean, sliceable wedges, while the ganache itself — chocolate, cream, a touch of vanilla — sets into a silky, truffle-like layer that yields perfectly under a sharp knife. It's a make-ahead dessert with real bakery polish: chill it until firm, let it come to room temperature, and slice into ten elegant pieces. The combination of bitter chocolate and bright, flaky salt keeps every bite from feeling too rich, so it eats lighter than its dense texture suggests. This one is a solid choice for a gluten free dessert table, delivering all the drama of a classic French tart without asking you to compromise on flavor or presentation.

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Ingredients

10 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp powdered sugar
¼ tsp fine sea salt
½ cup (1 stick) unsalted butter, cold and cut into small cubes
1 tbsp ice water

For the ganache

8 oz dark chocolate (60–70% cacao), finely chopped
1 cup heavy cream
2 tbsp unsalted butter, cut into small pieces
1 tbsp light corn syrup
1 tsp pure vanilla extract

For finishing

½ tsp flaky sea salt (such as maldon), for finishing

Instructions

1
Heat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, powdered sugar, and fine sea salt. Add the cold butter cubes and work them in with your fingertips until the mixture resembles coarse, damp sand with no large butter pieces remaining. Drizzle in the ice water and press the dough together until it just holds when squeezed.
2
Transfer the dough to a 9-inch tart pan with a removable bottom. Press it evenly across the bottom and up the sides to a uniform thickness of about 1/4 inch — use the flat bottom of a measuring cup to smooth the base and your thumb to press the sides flush with the pan's fluted edge. Prick the base all over with a fork.

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