Red Meat Allergy Friendly Chocolate Ganache Tart with Sea Salt
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Learn more →Ingredients
10 servings
For the crust
- 1 ¼ cups all-purpose flour
- 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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